I’ve made pies galore this strawberry season. (You l can look them up in the search feature Search strawberry.) The standard double crust pie filled with nothing but strawberries is always a take-away favorite. I’m not a fan of its frequent partner, rhubarb; I prefer each on its own. There’s cobblers, a gloried pie assembled differently from pie. And there’s the wide world of what’s usually called fresh strawberry pie. Uncooked berries are mixed in with a thickened strawberry mixture and piled into a prebaked pastry case. I have three versions: a cornstarch thickened mixture of crushed strawberries with lots of sugar; another type uses Sprite as the flavoring agent in the cooked berries. Both of these versions direct you to pour the cooked mixture over trimmed uncooked berries already in the shell.
Past posts of strawberry pie: Clockwise, left–cooked berries over fresh, classic strawberry lattice-topped pie and fresh strawberry pie flavored with Sprite
