May. School was finally out! I woke up early to the fresh summer breeze rustling through my curtains as the sun tried to peek through. Birds sang in the woods nearby. Summer was not a time for sleeping in. I went outside for my morning chores, feeding the dog, chickens, and pony. On my way back inside to enjoy my breakfast on the back porch, I made sure to peek in the strawberry beds. The blossoms were gradually forming into berries–it wouldn’t be long!
By the end of May, the first ripe strawberry would appear. Of course Lauren and I would argue over who got the first one…or we’d have to cut it in half. But as we got into June, berries were in full swing and we couldn’t seem to keep up with them! My mom bustled around the kitchen making jam, muffins, mascarpone pie, and strawberry rhubarb coffeecake. We’d pile them on pancakes, waffles, yogurt, or just eat them straight out of the patch. But you couldn’t call it June in our house without a fresh strawberry pie!
Note: this pie is best enjoyed on the back porch during thunderstorms on a cool summer night.
An essential part of this recipe is using a pie crust from scratch. I’m still perfecting my technique and don’t really have a recipe because I learned from my grandma who goes by guess! But I hope to master the art of pie crusts soon and share the recipe when I have it!
1 9-inch homemade pie crust, baked
4 cups fresh strawberries, divided (local and organic is best)
1/3 cup raw honey
1/2 cup sugar
3 Tbs cornstarch
1/4 tsp sea salt
1 tsp butter
8 oz. heavy cream
1/4 cup powdered sugar
3/4 tsp pure vanilla extract
Take half of the strawberries and cut off the stems. Then arrange the berries on the baked pie crust, hull side down.
In a saucepan, put the rest of the strawberries, honey, sugar, cornstarch, and salt. Cook on medium/low until combined and thickened. Remove from heat and stir in butter.
Allow the sauce to cool before pouring over the strawberries and pie crust. Chill before serving with homemade whipped cream.
Using a stand mixer or electric hand mixer, beat the whipping cream until stiff peaks begin to form. Slowly add the vanilla and sugar and continue whipping until it reaches desired consistency. Scoop a generous dollop on a slice of pie and enjoy!