Since strawberry season is upon us I thought it would be perfectly fitting to make a strawberry pie last weekend. Since I was at the cottage and there is a lovely organic strawberry picking farm close by, off I went to pick my own strawberries! The result of that adventure was of course this delicious strawberry pie recipe. What is so clutch about this recipe (and can easily be used for any pie recipe) is the shortbread cookie crust bottom! WOW it's good! The best part is that even for a non pie maker/baker like me this recipe was so easy. Not to mention that the pie got devoured in one sitting and I had to make three more - I didn't mind.
1/2 Cup of Butter (Softened)
1/4 Cup of Sugar
1 Cup of All Purpose Flour
1 Quart of Strawberries (divide into two portions)
1 Cup of White Sugar
3 TBSP of Cornstarch
3/4 Cup of Water
Beat the soft butter with the sugar until fluffy.
Add in flour bit my bit until crumbly cookie dough starts to form. Press dough into a 9 Inch pie pan. Refrigerate for 10 minutes to harden
Preheat Over to 400 degrees (200 Celsius). After pie crust has been in the fridge for 10 minutes let bake in the oven for 10-15 minutes until golden and firm. Set aside to cool.
Separate the strawberries into two parts - you are going to mash half to create the filling and keep the other half to place on top for decoration.
Take the mashed strawberries and place in a sauce pot and bring to a boil, add in sugar and stir often for 10 minutes.
Mix cornstarch and water in a bowl and add into the boiled strawberry mixture - reduce heat to a simmer and allow to thicken.
Once ready remove from heat and let cool.
Once your strawberry sauce is cooled pour into shortbread crust and top with remaining strawberries.
Keep in fridge until ready to serve! It is great on its own or with some ice cream!