Grandma Ruth Ann’s Strawberry Pie

My daughter recently said sharing this strawberry pie recipe is a service to the world. She is right there are far too many terrible strawberry pie recipes out there. This is not your grocery store strawberry pie with that suspicious gelatinous stuff that looks the slime oozing off Howl when he's having a tantrum. Instead, this pie is held together with a fresh strawberry puree thickened with a bit of corn starch. When it's made with ripe strawberries it just pure strawberry, sunshine and sweetness. It just might be my all-time favorite pie.

Strawberry Pie
Ingredients:
1 9-inch baked pie crust (You can use my ultimate pie crust recipe)
4-6 pints fresh strawberries (all depends on how many berries you want to pile in your crust.)
3/4-1 cup sugar (This depends on the sweetness of your berries)
3 Tablespoon cornstarch
Whipped cream for topping.

1. Mash 1-2 cups strawberries to equal 1 cup mashed. (use a potato masher or a pastry cutter)
2. In a small pot add 3/4 cup water to mashed strawberries. Cook to till boiling.
3. In a small bowl whisk together sugar and cornstarch
4. Add to the boiling berries.
5. Stir in until it thickens slightly (1-2 minutes)
6. Fill baked pie crust with washed and dried berries (whole or halved)
7. Pour warm berry mixture over the top
8. Let pie cool and set in the fridge for 2 hours
9. Garnish with whipped cream
10. Enjoy! This pie is best if eaten that day it's made. So have a second piece. ❤️