Fresh Strawberry Pie

Strawberry season is here and we finally made our way down to the Strawberry patch near our house last week. Will and Kate were alllll about it and actually did a great job of finding the ripe red berries. Miss Kate was insistent on carrying her basket the entire time, no matter how heavy it got. 

         

As soon as we got in the car, Will told me that we needed to make a pie because it was his favorite. NEWS TO ME. I NEVER make pies but when he said that's what he wanted to make, we made a pit stop at Harris Teeter on the way home for a few ingredients that we didn't have. 

Starting the week off on a sweet note with this yumminess. This pie is one of my favorites and I pulled it out of the blog archives from our Illinois days. My mom always makes a blueberry version in the Summer and this Strawberry one is just as delicious. I posted this Fresh Berry Pie back in 2012 and all that's different is that this pie only uses strawberries and I used strawberry JELL-O instead of mixed berry for the glaze. The freshly picked berries make this pie extra delicious, but what I love most about this pie recipe is the flaky, slightly sweet crush. The berry glaze seeps into that bottom and is just so good- the most perfect Springtime dessert!

Fresh Strawberry Pie

Preheat oven to 450 degrees

Crust:
1/2 cup canola oil
2 Tbsp. milk
1.5 cups all purpose flour
1.5 Tbsp. sugar
1 tsp. salt

Mix flour, sugar and salt together in a mixing bowl and set aside. In a medium mixing bowl, whisk together canola oil and milk. Slowly add the flour mixture to the oil mixture. Mix until it becomes thick and dough-like, then transfer to a 9" pie dish. Starting from the center of the dish, spread the crust until it is covering the entire dish in an even layer. Bake crust for 7-10 minutes, or until crust starts to brown. Let cool.

Wash and dry berries, then slice and place inside the crust. 

Filling:

2 quarts fresh strawberries, sliced
3 Tbsp. cornstarch
3.5 Tbsp. Strawberry JELL-O
1 cup sugar
1 1/4 cups water

Combine starch, JELL-O, water and sugar in a small bowl and set aside. In a small saucepan, bring water to a boil. Slowly add the JELL-O mixture stirring constantly with a whisk. Return to a boil and keep it there for one minute. Remove from the heat and let cool. 

Drizzle topping over berries and refrigerate for 4-5 hours to let the pie set before serving. 

Fresh Berry Pie

This fresh berry pie is a Nido family Summertime favorite. I remember summer nights, curled up on the couch with my sisters and parents eating our pie and laughing hysterically in between bites while watching Cosby Show re-runs on Nick at Nite's Summer Block Party. And the next morning, we would eat pie for breakfast. Such sweet and happy lovie memories. Memories that revolve around food. Naturally.

Mark and I hosted our good friends who came to visit for a night last week from Georgia and I knew this berry pie would be the perfect dessert to top off our dinner. (Kevin, Krista, Addison & Ansley- we so enjoyed your visit!! What a treat.) My mom typically makes this entirely with blueberries, strawberries or blackberries, but since the berries at the market were extra beautiful, I decided to make my pie with all three. I called my mom for the recipe and said a few prayers while making it, hoping for the perfect pie!

You cannot beat this fresh berry pie in the Summer. Fresh berries, piled high, sit inside of a cookie type crush that is light, flakey and slightly sweet. A quick glaze cooks on the stove and is then poured on top of the pie that when left to sit in the fridge for a few hours, makes a picture perfect dessert. I served my pie with vanilla bean ice cream with a drizzle of Tri Cicolotto (triple chocolate) Balsamic Vinegar.

Fresh Berry Pie

recipe from My Mom :)

Preheat oven to 450 degrees.

Crust:

1/2 cup canola oil

2 Tbsp. milk

1.5 cups flour

1.5 Tbsp. sugar

1 tsp. salt

Mix flour, sugar and salt together in a small mixing bowl. Set aside. In a medium mixing bowl, whisk together canola oil and milk. Slowly add the flour mixture to the oil & milk mixture. Mix until it becomes thick and dough like, then transfer to a 9" pie dish. Starting from the center of the dish, spread the crust until it is covering the entire dish. Bake for 7-10 minutes, or until crust starts to brown. Let cool.

Filling:

1 pint fresh blueberries

1 pint fresh blackberries

1 Qt. fresh strawberries, sliced

3 Tbsp. corn starch

3.5 Tbsp. Mixed Berry Jello

1 cup sugar

1 and 1/4 cups water

Wash and dry berries, then place inside crust. 

Combine starch, Jello and sugar, then set aside. In a small saucepan, bring water to a boil. Slowly add Jello mixture, stirring constantly. Return to a boil and keep it there for 1 minute. Remove from heat and cool.

Drizzle topping over berries and refrigerate for 4-5 hours before serving.'