Saturday, September 12, 2009
Sometimes, simplicity is beauty. For my roommates and neighbors, making a strawberry pie one mellow Saturday night was a bomb way to rejoice in the uncomplicated taste of late summer.
This pie features strawberries, (which are quite cheap now that the season is ending), and all you need to bring out their flavor is sugar. Really!
I don't possess a food processor, and I wasn't about to try and make my own pie crust without one. So frozen crusts were used instead, making this a cinch to whip up.
2 quarts strawberries, quartered and hulled
1 cup sugar
1/3 cup cornstarch
2 pie crusts
Preheat oven to 450.
Put the cut strawberries in a bowl with the sugar and let sit for 1 hour. Drain juices.
Pour filling into 1 crust.
Cover with another crust, cut two slits with a knife.
Bake 25 minutes.
Reduce oven temperature to 400, and bake for 30 more minutes, until filling is bubbling.