email this pageA small, perfectly ripe strawberry picked straight from the plant is one of life's great treats. No matter where they live, people boast that their berries are the sweetest and the juiciest. But wonderful strawberries grow in lots of places, and their bounty lasts . . . well, maybe not forever, but depending on where you live, the window is wide. The Strawberry Festival in Plant City, Fla., starts things off March 2, and the Monterey Bay Strawberry Festival in California, Aug. 5-6, winds them up. So plan a trip to your local festival or U-Pick field, and make this pie with your gleanings.
Strawberries Now & Later
To freeze strawberries, wash and hull (cut off tops); place in a single layer on a cookie sheet. Freeze for 2 hours. Place berries in zip-top plastic bags and store in freezer.
Fresh Strawberry Cobbler
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4 cups medium strawberries, hulled and quartered
1 cup sliced fresh peaches
1/3 cup sugar
1/3 cup orange juice
1 tablespoon cornstarch
1 tablespoon fresh lime juice
Biscuit topping:
1 cup all-purpose flour
3 tablespoon sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cut into pieces
1/2 cup buttermilk
2. To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
3. To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
4. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned. Serves 6.
"Relish the Season," May 2006.
Fresh Strawberry Pie
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Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.
Ingredients
2 tablespoons sugar
1/2 teaspoon vanilla extract
5 tablespoons melted unsalted butter
8 cups hulled strawberries, divided
2 tablespoons water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Whipped cream (optional)
2. Quarter 2 cups strawberries and combine with 2 tablespoons water in a medium saucepan. Bring to a boil over high heat while mashing strawberries. Cook about 2 minutes or until very juicy. Push mashed berries through a sieve, pressing with a spoon and discarding solids that remain. Measure juice and add water to measure 1 cup.
3. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute or until translucent. Remove from heat and stir in vanilla.
4. Place 1/3 of the remaining berries in pie shell; drizzle with 1/3 of glaze. Repeat twice. Chill 2 hours or until set. Serve cold with whipped cream, if desired. Serves 8.
"Relish the Season," May 2006.
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