’tis the season for strawberries in North Carolina.
When it comes to truly tasty food, you have to strike while the iron is hot, as the proverbial saying goes. That means getting produce
when it’s in season, and the closer it’s grown to you the fresher and/or riper it should be. So before the strawberries are gone, how about using a quart for a fresh strawberry pie?
Here’s a pretty easy recipe that shouldn’t be too hard while most people are staying at home these days. It’s a recipe attributed to Mrs. H. A. Bierck in the Carolina Cooking cookbook, which was compiled and published by the Junior Service League of Chapel Hill in 1955.
Fresh Strawberry Pie
- 1 quart fresh strawberries
- 1 cup sugar
- 3 tablespoons cornstarch
- dash salt
- sweetened whipped cream
- 1 baked 9-inch pie shell
- Spread half of the whole berries in baked pie shell. Set aside.
- Crush the other half of the berries and bring to boil.
- Stir in sugar combined with cornstarch and salt. Cook, stirring constantly, until thick, about ten minutes.
- Pour hot cooked filling over top of whole berries in pie dish. Cool and refrigerate.
- Top with sweetened whipped cream to serve.
If you want something else to do with fresh strawberries, there’s an even easier recipe for a creamy salad dressing that only calls for berries, corn syrup and mayonnaise. You can find it and the fresh strawberry pie recipe in a post on the North Carolina Miscellany blog. It’s the blog of the North Carolina Collection at UNC-Chapel Hill.