Handpicked Strawberry Pie

I must admit when it comes to desserts, I’m a very simple girl with simple tastes. This fresh strawberry pie is the only thing I asked for for my birthday growing up, and year after year my mother would make it for me without hesitation. No a la mode to distract from the berries, just pie for me.

This year we were excited to pick the berries ourselves. We headed out to Sauvie Island for an afternoon at Bella Organic Farm. It was a real “farm to fork” experience and we soaked up every minute of it! With buckets in hand, we set out to find the ripest berries the Willamette Valley had to offer. Here’s a little photo journal of our adventure:

What a great day to be on the Island! Picking with Dad…he’s a pro!

Audrey was overjoyed to be in the “sawberry” fields. I think it took everything in her power not to eat the berries before they made it in her bucket…and impressively she made it till the end.

Combing the fields for those perfect juicy red ones! And boy, they were good!

Finishing up for the day, but already eager to return again…maybe next week?

One happy girl in a wagon! Here’s our haul and Audrey’s haul. We got just enough for one heaping pie.

Now…let’s get down to business and make this pie!

Fresh-from-the-Farm Strawberry Pie

Real Simple Crust

1-1/3 cups flour

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup shortening

3-4 tablespoons cold water

Directions

Preheat oven to 475°F. Mix flour, salt and sugar. Cut in shortening. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into ball; shape into flattened round on lightly floured pastry mat like so! Place in pie dish and prick bottom and side of pastry thoroughly with fork. Bake for 8-10 minutes or until light brown; cool on wire rack.

Strawberry Glaze  (from food.com)

2 lbs fresh strawberries

1/2 cup sugar

1 tablespoon cornstarch dissolved in 1/4 cup cold water

1 tablespoon unsalted butter

2 teaspoons lemon juice

Directions

Blend strawberries to make at least 1 cup pulp. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice. Cool to room temperature.

Mix the glaze with the desired amount of strawberries for the pie (about 2 lbs). Place in the baked pie crust and serve to a crowd of happy people!

Hope you enjoy our family favorite!

Love,

Aiko & Aiko