I’m a strawberry lover so this pie is one I wish I could enjoy all year round with fresh Indiana strawberries. This pie is best eaten right after you prepare it so don’t make this too far in advanced of your next get-together. Don’t hesitate to get yourself a large piece!

Directions:
I used a pie shell from the grocery for this recipe so I first followed the directions for preparing that. It was easy to unroll and bake but if you want to make one from scratch, be my guest! As this was baking I prepared the other ingredients.

Clean and cut the tops off of your strawberries.Mix sugar and cornstarch. I crushed my strawberries by throwing them in the blender but a fork can get the job done too. Combine cold water and crushed strawberries then slowly stir into sugar mixture. Cook this mixture on the stove until it is thick, then add your lemon juice. The mixture will be milky white but it will slowly change to be a jelly like substance. Cook until clear and let the mixture cool. Mix with the remainder of your quart of strawberries. You can cut them up into smaller pieces if you want but I just mix it up using the whole strawberry. Pour into baked pie shell. Serve with whipped cream (This is required).

Click here to see if we have strawberries in the Farm Store today.