When I was in elementary school, I spent a week with my grandparents at the old family cabin in the Pequot Lakes area. During that week, Nana took me to a strawberry farm with her. We picked buckets full of strawberries (and I may have eaten a few in the field). We took the strawberries back to the cabin and make this huge bowl full of strawberry jam that sat on the table the rest of the week, but the best thing we made was this strawberry pie.
Strawberry pie by the lake – life doesn’t get much better.
This year my dad’s side of the family was all set to gather in my hometown for the 4th of July, and since my Nana was going to be there I decided to make this strawberry pie. I went to a strawberry farm the day we drove up North.
And turned the strawberries into these two gorgeous pies.
Two fresh strawberry pies!
Doesn’t that look good? All ready to slice.
Paper plates at the lake of course!
Nana enjoying the first slice of pie.
The best part of this pie is that the recipe for the pie comes from Nana but the recipe for the crust comes from my Grandma on my mom’s side. Whenever I make it, I feel like I am sharing a piece of both of them with whoever I am cooking for. Here’s the recipe for Grandma’s pie crust.
Enjoy!
- 1 prebaked pie crust
- 1 qt fresh strawberries, divided
- ¾ c sugar
- 3 T cornstarch
- 1 c water
- Put about ¾ berries in the baked pie shell.
- Mash 1 c berries and add other ingredients.
- Cook until mixture thickens.Note: You can cook this in a small saucepan or the microwave.
- Pour this mixture over the berries in the pie crust.
- Chill for at least an hour, serve with whipped cream.
[…] the 2nd crust. But if you’re going to make a pie that calls for a pre-baked crust like my fresh strawberry pie or lemon meringue then […]