I know, I’m a horrible blogger…oh the guilt!!! I hate leaving you hanging for so long. I do enjoy my blog and all the positive feedback I get from everyone. Lately, I have had a horrible case of writer’s block, or blogger block. I haven’t been making too many new dishes to post here. However, the beginning of Summer in Oregon brings on the fleeting crop of fresh Hood strawberries. We have a little berry farm about a mile or two from our house where we go every year to pick these fresh sweet berries. So with Oregon strawberry inspiration, I give you………..a strawberry pie. I do cheat by using a Whole Foods pre-made gluten free pie crust. By doing so, this pie is super simple to make and super delicious.
1- 9 inch gluten free pie crust, baked (Whole Foods Brand)
1 quart fresh strawberries, divided
3/4 cup granulated sugar
3 Tbs cornstarch
3/4 cup water
Whipped cream for topping
Begin by baking the unfilled pie crust per the directions on the package.
Next, take half of the strawberries (1 pint) and mash them in a medium sauce pan. Add the sugar. Cook the mixture over medium heat and bring to a boil, stirring frequently.
Combine the cornstarch and water. Gradually, stir the cornstarch mixture into the boiling strawberries until thickened, about 5-10 minutes. The mixture will thicken more as it cools so don’t over cook it.
Place the other half (1 pint) of berries in baked pie shell. Leave them whole.
Pour the thickened berry mix over the whole berries in the pie shell. Refrigerate for at least 2-3 hours before serving.
Top with plenty of whipped cream. Enjoy!!!