| Servings |
Ingredients
- Prepared crust of your choice
- 3/4 cup sugar
- 2 1/2 tbsp cornstarch
- 1/4 teaspoon kosher salt
- A few swipes of finely grated lemon zest
- 2/3 cup water
- Enough hulled Strawberries to fill and make a nice mound in a deep dish pie pan approx 4 baskets
- 1/4 teaspoon vanilla extract
- 2 tbsp butter
- 2 teaspoons Lemon Juice
Ingredients
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Instructions
- In a medium saucepan, combine sugar, cornstarch, salt and lemon zest. Blend in water. Fill a 2 cup measuring cup with strawberries and blueberries, Add them to the mixture. Bring it all to a boil, stirring and smashing the berries deliberately (use a potato masher if you like). The blueberries are easier to smash then the strawberries. As they cook smash the strawberries more. Boil the mixture stirring constantly, until mixture is very thick, about a minute or so. Remove the glop/matrix from heat and stir in butter and lemon juice. Cool.
- If you’re in a hurry you can scrape the glop into a small bowl. Fill a larger bowl with ice water and set the smaller bowl in the cold water and stir until the mixture is cooled.
- Meanwhile prepare the strawberries. Reserve some beauties for decorating the top of the pie. If you have a few giant berries cut them in half lengthwise
- When the glop has cooled fold in the remaining strawberries and blueberries (except for those you’ve reserved for the top of the pie), stirring to coat them well. Pour them into cooled baked pie shell. Arrange remaining berries over the top. Cover with plastic wrap and chill the pie at least 2 hours, or overnight if needed.
- Don't freak out if the pie is a little messy to serve. Calm yourself with a fluffy spoonful of whipped cream.
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