The strawberries are still coming but won’t last long! Fortunately, they will be followed by hordes of other berries as the season progresses. The recipe below I have used for all sorts of berry pies. It is exceptional and worth every minute you put into it.
Nutritionally, the heart shape of the strawberry may be the first sign in telling you that these little red gems are good for you and your heart.
These berries are packed with vitamins, fiber and just one serving, about eight strawberries, provides more vitamin C than an orange.
‘They were first made mention of in ancient Roman literature for their medicinal purposes. Then in the 14th century, the French took them from the forest to the garden.
They are a member of the rose family and from a botanical point of view, not a berry but an aggregate accessory fruit. The fleshy and edible part of the fruit is a receptacle and the parts that are sometimes mistakenly called “seeds” are achenes, which contain a single seed.
It is commonly thought that strawberries got their name from straw being used as a mulch in cultivating the plants. The etymology of the word is perhaps derived from “strewn berry” in reference to the fruit being “strewn” about the base of the plants.
Strawberries should keep in the refrigerator for two to three days. Store them unwashed and remove any damaged berries to prevent the spread of mold. Frozen berries lose their succulent texture when thawed but make wonderful smoothies and pie. Be sure to remove the stem before freezing.
Summer Strawberry Pie
Sweet Pastry Crust
1 ½ cups unbleached white flour
2 Tablespoons sugar
½ cup chilled butter cut into small pieces. I use a cheese grater.
1 egg yolk
1 Tablespoon fresh lemon juice
1-2 Tablespoons cold water
Filling
5 cups fresh strawberries
2 Tablespoons water
1/3 cup sugar
2 Tablespoons cornstarch dissolved into 4 tablespoons water
Directions
For the pastry, stir the flour and sugar together in a mixing bowl, put the butter pieces into the flour and mix with your fingers lightly until the batter becomes crumby or you can cut it with a knife or pastry cutter.
Whisk together the egg yolk, lemon juice and 1 Tablespoon of water. Sprinkle the liquid over the butter/flour mixture and continue to stir or rub the mixture between your fingers until if forms a dough ball.
Add another tablespoon of water if needed. On a floured surface and with a floured rolling pin, roll out the dough into a large circle.
Gently lift it into a 9- or 10-inch pie plate or tart tin. Chill for 2 hours.
Preheat the oven for 375 degrees. Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking. Bake for 15 minutes.
Remove the crust from the oven and carefully remove the foil and rice or beans. Bake for 5 more minutes and cool.
To make the filling: Heat into a saucepan 3 cups of sliced berries, 2 tablespoons of water and the sugar. Crush some of the berries with a spoon to release juice.
When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for about 10 minutes, stirring occasionally until the mixture thickens.
Remove it from the heat and fold in 1 more cup of strawberries. Pour the berry mixture into the baked pie shell and top with the remaining 1 cup of sliced or whole strawberries.
Cool for at least one hour.
Serve topped with fresh whipped cream or vanilla ice cream.
