There’s nothing like the Farmers’ Market in the summer, especially in California. The strawberries are so sweet that I rarely ever get the chance to make something with them because I eat them right away. With a moment of self-control, I decided to bake a strawberry pie…a pie quite easy to make because the quality of the strawberries is the most important part. And in summer it’s not hard to find delicious ripe strawberries.

Strawberry pie

Ingredients

• 9-inch pie crust, baked (I used Trader Joe’s pie crust)
• 1 quart fresh strawberries, cleaned and sliced
• 1 cup white sugar
• 3 tablespoons corn starch
• 3/4 cup water

Directions

Bake your pie crust as directed and let cool. Then, arrange half of the strawberries in the pie crust. In a medium saucepan, combine the rest of your strawberries with the sugar. Place over medium heat and once the strawberries start to release their juices, mash and mix the berries and sugar. Continue to stir frequently until mixture comes to a boil.

In a small bowl, whisk together the cornstarch and water. Stir the cornstarch mixture into the now boiling strawberry mixture. Reduce heat and simmer mixture until thickened, approximately 10 minutes. And just keep stirring while it thickens aka stir almost constantly to ensure it doesn’t stick or burn.

Pour mixture over strawberries arranged in the pie crust. Place in your refrigerator and chill for at least 5 hours before serving. Serve with fresh whipped cream or vanilla ice cream or simply as is.