Super Easy Strawberry Pie

If you love strawberries, you’re not alone. The strawberry is the most popular berry-fruit across the globe. Plus, it’s rated one of the healthiest foods on the planet and even helps in eliminating cancer cells as reported in a recent study at the UCLA Center for Human Nutrition.

When strawberries are in season, we enjoy the baskets of pick-your-own that we gather at one of the local farms. Some years we grow our own, but we got lazy this year and didn’t get them in on time. Ah well, there’s always next year.

We eat loads of strawberries raw or sliced and served on vanilla ice cream, but one of our all-time favorite ways to serve strawberries is in pie form. We’ve tried a number of recipes around here, but the easiest happens to be the one that gets thumbs up.

Super Easy Strawberry Pie

1 pie crust (deep dish is a good idea)
3-4 cups of fresh strawberries (sliced in bite sized pieces)
1 cup sugar
1 cup water
2 TBS cornstarch
a few drops of red food coloring (optional)

Directions:

First, bake the pie shell according to the package directions. Be sure to make a few fork pricks in the bottom, or it will bubble.

While the pie shell is baking (about 10 minutes or so), cut up the strawberries. You can also use other berries. This recipe is good for all types of berries.

When the pie shell is lightly browned, pour the berries in and spread evenly. You don’t have to wait for the shell to cool.

Put the sugar, water, and cornstarch in a sauce pan and heat until boiling lightly. Heat and stir until the mixture starts to thicken (about like runny pudding). Immediately pour this over the berries in the pie crust.

We like to eat the pie hot, but it’s hard to cut. If it sits for a half hour or so, then it’s easier to cut and still warm. We are just pigs and have a hard time waiting.

If you have any pie left over, then refrigerate the leftovers. Strawberries do not do well out on the cabinet in the heat.