Strawberry Pie

We certainly find ourselves in strange and uncertain times. It’s been a rough week for me — I had planned on being in London today, with 6 amazing teachers and a group of 41 awesome students. I actually have Hamilton tickets for the West End for tonight!

And I know — disrupted plans are the norm, and I am deeply grateful for my family’s safety. And at the end of the day, I love to cook, to read, and to write. And I’ve been known to complain I don’t have enough time to do these things…

So, in attempt to create something on this dreary spring day, William and I made pie.

I’m sure in the coming days, I’ll have more to say about the experiences and recipes we will share. But for today, I hope you are lucky enough to find strawberries (if you live in Monroe, Robertson’s produce had these beauties and brought them to the car).


  • 1 pie shell (I used store-bought, but no time like the present to try to master a pie crust!)
  • 2 pints fresh berries, chopped roughly
  • 1 lemon, juiced
  • 1 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/2 cup cream, whipped with 2 tablespoons sugar, for topping


Bake the pie shell according to the directions on the box (or the recipe, if you are starting from scratch here) and cool.

Slice the strawberries. Place half in the baked pie shell; place the other half in a saucepan. Add the sugar and lemon juice and bring to a simmer. Cook over medium heat for 15 minutes.

In a small bowl or measuring cup, combine the corn starch with 2 tablespoons of water. Add this to the boiling strawberries and stir until thick.

Pour the cooked strawberries over the fresh ones in the pie shell, then allow to cool.

Beat the whipping cream on high, slowly adding 2 tablespoons of sugar, until soft peaks form. Top the pie with the whipped cream and garnish as desired.

Share some joy with everyone in your house!

Much love, my friends.

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