We live in a fertile valley where berries flourish and we are spoiled for one month of the year with strawberries jam-packed and dripping with sun-ripened sweetness. During that month, we rush to the strawberry fields to experience the berries that explode with unmatched flavor. Miss B absolutely loves picking strawberries and eagerly awaits the days when we can treasure hunt for the ripe red jewels.
On one particular day, I arrived home after a long day of basketball games in hot, sticky gyms reeking of sweaty boys and amongst a flurry of errands and activities, exhausted, when Miss B insisted we go pick berries and bake a pie. As much as I wanted to curl up and retreat, I imagined the juicy goodness and gave in to her pleas. One bite of that Unbelievable Fresh Strawberry Pie made it all worthwhile, but even better was saying "yes" to the time spent with my girl hunting for beautiful berries and catching up on life.
Such a simple activity, kneeling together in the dirt with the warm sun on our backs, peeling back leaves in our search for berries turned into an extraordinary moment where time paused giving Miss B time to share her thoughts about the world swirling around her. She opened up, gushing with questions and voiced thoughts about her next life chapter as she prepares to enter middle school this fall. I mindlessly picked the berries as she spoke, engrossed and in awe of how much she was merging into a young woman with each mature comment shared. I emerged from that berry field feeling at such peace within feeling that despite the chaos and busy schedule our life presents, that all was well in our little existence in the world right then. Grateful for our time together, I felt a little more confident that these teen years ahead, although messy, will be navigated with moments set aside for talking amongst fields as we did that day.
This summer, I'm using Simon and Garfunkel's song lyrics, "Slow down, you move too fast. You've got to make the moment last," because I don't want to miss moments such as that afternoon in the strawberry patch. This is what matters most now.
So grateful for time shared with Miss B while picking berries.
The result of our voyage to the strawberry patch - these gorgeous, freshly picked berries!
Several years ago, my dear friend Amy shared her fresh strawberry pie at a gathering and it was love at first bite for me. She generously shared her recipe and I have been making her pie recipe ever since with just a few slight tweaks. It comes together quickly and tastes amazing - especially because in our neck of the woods, it can only be replicated during the mouth-watering berry harvest months.
Unbelievable Fresh Strawberry Pie
Recipe Adapted Slightly from my friend Amy Caldwell
3. Pour a little over 1/2 cup of oil into a glass measuring cup and then add a little less than 1/4 cup milk to make 3/4 cup of liquid ingredients. Pour over the flour mixture and stir with a fork until well mixed.
4. Mix with hands and press into a 9-inch pie pan, pressing bottom and up the sides of the pan. Pinch or flute the edges of the crust. (I place an index finger on the inside rim of the crust and make fluted edges about 1/2 an inch apart by pushing the crust around my index finger. You can also use a fork to flatten the crust and create a pattern around the rim of the crust or use a teaspoon to make a scalloped edge crust.)
5. Bake at 400 degrees, watching closely for 10-15 minutes until light golden brown. Cool before filling with ingredients.
Fresh strawberries tossed in cooked sauce.
Strawberry Pie Filling Ingredients: sugar, cornstarch for thickening, mashed strawberries and fresh strawberries.
Ingredients for Strawberry Sauce:
6 cups (3 pints) fresh strawberries, washed, drained and with stems removed
1 cup sugar
4 tablespoons cornstarch
1/2 cup water
Instructions for Strawberry Sauce:
1. In measuring cup, crush enough strawberries to make 1 cup of crushed berries for the sauce.
2. In saucepan, combine the sugar and cornstarch. Add the crushed cup of berries and 1/2 cup of water. Cook over high heat, stirring constantly until mixture boils and thickens. Set aside to cool.
3. I used to always use whole strawberries for my fresh strawberry pies until the Hubs suggested that we slice the fresh strawberries for the pie. When he offered to slice them, we tried that version and loved it. So at this point, you can either leave your berries whole or slice them. Mix the berries with the cooled sauce, carefully stirring so as not to break up berries.
4. Refrigerate pie for at least 3 hours or until set.
Serves 6-8 slices.
Unbelievable Fresh Strawberry Pie
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Unbelievable Fresh Strawberry Pie
Unbelievable Fresh Strawberry Pie
We live in a fertile valley where berries flourish and we are spoiled for one month of the year with strawberries jam-packed and dripping with sun-ripened sweetness. During that month, we rush to the strawberry fields to experience the berries that explode with unmatched flavor. Miss B absolutely loves picking strawberries and eagerly awaits the days when we can treasure hunt for the ripe red jewels.
On one particular day, I arrived home after a long day of basketball games in hot, sticky gyms reeking of sweaty boys and amongst a flurry of errands and activities, exhausted, when Miss B insisted we go pick berries and bake a pie. As much as I wanted to curl up and retreat, I imagined the juicy goodness and gave in to her pleas. One bite of that Unbelievable Fresh Strawberry Pie made it all worthwhile, but even better was saying "yes" to the time spent with my girl hunting for beautiful berries and catching up on life.
Such a simple activity, kneeling together in the dirt with the warm sun on our backs, peeling back leaves in our search for berries turned into an extraordinary moment where time paused giving Miss B time to share her thoughts about the world swirling around her. She opened up, gushing with questions and voiced thoughts about her next life chapter as she prepares to enter middle school this fall. I mindlessly picked the berries as she spoke, engrossed and in awe of how much she was merging into a young woman with each mature comment shared. I emerged from that berry field feeling at such peace within feeling that despite the chaos and busy schedule our life presents, that all was well in our little existence in the world right then. Grateful for our time together, I felt a little more confident that these teen years ahead, although messy, will be navigated with moments set aside for talking amongst fields as we did that day.
This summer, I'm using Simon and Garfunkel's song lyrics, "Slow down, you move too fast. You've got to make the moment last," because I don't want to miss moments such as that afternoon in the strawberry patch. This is what matters most now.
So grateful for time shared with Miss B while picking berries.
The result of our voyage to the strawberry patch - these gorgeous, freshly picked berries!
Several years ago, my dear friend Amy shared her fresh strawberry pie at a gathering and it was love at first bite for me. She generously shared her recipe and I have been making her pie recipe ever since with just a few slight tweaks. It comes together quickly and tastes amazing - especially because in our neck of the woods, it can only be replicated during the mouth-watering berry harvest months.
Unbelievable Fresh Strawberry Pie
Recipe Adapted Slightly from my friend Amy Caldwell
3. Pour a little over 1/2 cup of oil into a glass measuring cup and then add a little less than 1/4 cup milk to make 3/4 cup of liquid ingredients. Pour over the flour mixture and stir with a fork until well mixed.
4. Mix with hands and press into a 9-inch pie pan, pressing bottom and up the sides of the pan. Pinch or flute the edges of the crust. (I place an index finger on the inside rim of the crust and make fluted edges about 1/2 an inch apart by pushing the crust around my index finger. You can also use a fork to flatten the crust and create a pattern around the rim of the crust or use a teaspoon to make a scalloped edge crust.)
5. Bake at 400 degrees, watching closely for 10-15 minutes until light golden brown. Cool before filling with ingredients.
Fresh strawberries tossed in cooked sauce.
Strawberry Pie Filling Ingredients: sugar, cornstarch for thickening, mashed strawberries and fresh strawberries.
Ingredients for Strawberry Sauce:
6 cups (3 pints) fresh strawberries, washed, drained and with stems removed
1 cup sugar
4 tablespoons cornstarch
1/2 cup water
Instructions for Strawberry Sauce:
1. In measuring cup, crush enough strawberries to make 1 cup of crushed berries for the sauce.
2. In saucepan, combine the sugar and cornstarch. Add the crushed cup of berries and 1/2 cup of water. Cook over high heat, stirring constantly until mixture boils and thickens. Set aside to cool.
3. I used to always use whole strawberries for my fresh strawberry pies until the Hubs suggested that we slice the fresh strawberries for the pie. When he offered to slice them, we tried that version and loved it. So at this point, you can either leave your berries whole or slice them. Mix the berries with the cooled sauce, carefully stirring so as not to break up berries.
4. Refrigerate pie for at least 3 hours or until set.
Serves 6-8 slices.
Unbelievable Fresh Strawberry Pie
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A girl in love with the seasons who wants to cram as much as she can into the 365 days of the year to live a life of bliss. Welcome to What Matters Most Now! I hope you will find inspiration and recipes you love.
