Mom's Blue Ribbon Strawberry Pie

Looky what's starting to ripen in my garden...




Finding these pretties got me thinking of strawberry desserts, so I decided to make one for Easter Sunday.


My Mom's Strawberry Pie *sigh*

This blue ribbon winning recipe came from a local Pittsburgh newspaper in the 1960's.  I only have a handwritten copy of it now, so I do not know who to credit this one to.  However, my mother has been making this pie since before I was born.

Growing up, I requested this pie for my Birthday every year instead of cake. 
Today, I love it more than my morning coffee. (For reals!)

Just look at this beauty cooling on my stove...


Now, because I fully admit what a foodie super nerd I am. 


I thought I'd share some of my insanity by posting my strawberry pie photo shoot.  Yes, I actually served up the pie on all of these different plates to decide which one looked the prettiest. (Mental...I know). 

#1


#2


#3


I'd love it if you'd indulge me with your favorite in the comments.  I'll randomly pick a comment this Friday and send you a little treat. *winks*

Mom's Blue Ribbon Strawberry Pie


1 9 inch pie shell - baked ( the Marie Calender brand in the freezer section is good if you don't want to make your own)
2 16oz containers of fresh strawberries
1 cup sugar
1/2 tsp. salt
3 Tablespoons cornstarch
1/2 cup water
a drop or two of red food color if berries are not very red.

Crush about 1/2 the berries and combine with sugar, add salt, cornstarch and water. (mix the cornstarch with the water first to dissolve it). Cook over medium heat until thick and clear, stirring constantly. Add food coloring to intensify color if needed.

Place the remaining fresh berries into the baked pie shell, cutting larger berries in half.  Pour cooked mixture over the berries. Chill. Serve with fresh whipped cream or vanilla ice cream.

*TIP:  When separating the berries, I save the biggest and prettiest ones to slice in the pie and the less ripe/attractive berries I crush for the filling.

Enjoy!

~The Lemonista