Chef Anne Quinn Corr, author of the cookbook Seasons of Central Pennsylvania and the iCookbook Food, Glorious Food, and Laura McDonald from Bee Tree Berry Farm share a recipe for Terry Walker Joy’s Fresh Strawberry Pie.
Terry Walker Joy’s Fresh Strawberry Pie
Makes 8 servings
1 prebaked pie crust
1 qt. strawberries
1⁄2 c. plus 2 Tbsp. water
3⁄4 c. sugar
Dash of salt
2 heaping Tbsp. cornstarch
Whipped cream for on top, optional
Bake the crust “blind” – i.e. unfilled, with holes poked in the bottom of the crust so it doesn’t puff up like a derby. Use a frozen crust and follow the directions on the package or make your own.
Wash and hull the berries (remove the green tops). Choosing ones that are not perfect looking, place 1 cup of the berries into a small saucepan with 1/2 cup water, sugar and dash of salt. Heat mixture until berries soften, then crush them with the back of a spoon. Mix the cornstarch with 2 Tbsp. of water. When the crushed berries are hot, add the cornstarch/water slurry to the saucepan and bring to a boil. Boil for 1 minute until the mixture is thick and clear.
Arrange the remaining 3 cups of strawberries in the baked pie shell. Pour the thickened crushed strawberry mixture on top and chill in the refrigerator until the pie is set. To serve, top with whipped cream if desired.
Read more about Bee Tree Berry Farm in State College Magazine.