Strawberry Pie

For our family's 4th of July get together, I wanted to make something I hadn't made in a long time. The last time I made strawberry pie, I didn't have any kids, had a full time job and was just a few years into my marriage. In other words, a zillion years ago! But all that strawberry pickin' the other week got to me, so I bought more strawberries and went to work. It was easier to make than I remembered. I usually make my own crust, but I went for store bought this time, and the pie was done real quick. What I forgot was how wonderful this pie smells and tastes! Everyone loved it, including my usually reserved mother in law who requested some to take home with her. This time, I don't intend to wait years to make this pie again.

Strawberry Pie

5 cups fresh strawberries, hulled and halved

1 1/2 cups sugar

3 Tablespoons cornstarch

pinch of cinnamon

pinch of salt

1 Tablespoon butter

1 (9 inch) pie shell and lattice pastry top

Preheat oven to 425 degrees. Wash and drain berries. Combine sugar and cornstarch. Mix in the cinnamon and salt. Add the berries and mix well. Set aside to let juices form.

Prepare pastry and line pan with one layer. Dump the berries into the pie shell and dot with butter. Add the lattice top and crimp edges of the pastry.

Place in oven with an old cookie sheet under the pie to catch drips. Bake for 15 minutes at 425 degrees. Lower heat to 375 and bake an additional 45 to 50 minutes or until the pie has bubbled for at least 15 minutes. Remove and place on rack to cool. Slice and serve with ice cream or whipped topping.

“When you die, if you get a choice between going to regular heaven or pie heaven, choose pie heaven. It might be a trick, but if it's not, mmmmmmmm, boy."
-Jack Handy