Let me start by saying that I did not realize this would be a documented creation, so the bowl that holds the strawberries I cut happens to be red. If I had known we would be blogging the ‘making of’ I would have used a different bowl.
Anyway, strawberry pie starts by cutting a lot of strawberries into slices. In this case, about 2.5 pounds of them.
After cutting them up and layering with a little sugar every so often, you end up with this:
After that I made a simple vanilla syrup (2C sugar, 1C water, boil and stir until dissolved – take off heat and add about 1 tsp. vanilla extract) and added a little to the strawberries. I also added a little (2-3 Tbsp. tops) cornstarch to help it thicken.
Since we had plenty of syrup, I decided to make a little rock candy with Lillian. We’ll post more about that in a week or so once the candy gets growing. Here’s where it starts – syrup in a jar:
Anyway, back to the pie! After the filling was ready to go, I setup the base crust and par-baked it to help it not get too gooey when it’s all done. Once the bottom crust was ready it was time to fill the pie.
I spooned in all the strawberries, and a little of the gooey. ;) Then it was time to put the top crust in place and cut a few slits in it. You can’t really tell from the photo, but Lillian did the cutting (it’s her favorite part of pie-making).
Then I cooked the pie in a 375 degree oven for about 30 minutes. After that, we have this:
Looks good doesn’t it?
It tastes good too!