As far as my husband and I are concerned, there are few things in the world as wonderful to eat as fresh strawberry pie.
And hurray! my strawberry-hating child has finally realized how delicious they are to eat! It took some coercion on my part, but I got her to taste one, and she kept claiming she didn't REALLY like them, but she ate about 15 while we were making them and even ate some pie, so I know we are in the clear with strawberries now. At least for the time being...I suppose she could change her mind and any given moment.
Anyway though, most people love fresh strawberry pie. I love it.
I decided to do a twist on our traditional welcome-to-warm-weather dessert and make a fresh strawberry blueberry pie.
The results were beautiful and scrumptious. So fresh, so perfectly sweet and tangy. Loved it!
Wouldn't it be perfect for the 4th of July with a dollop of whipped cream on top?
Two whole years ago Emily made a fun post about fresh strawberry pie where she shared her grandmother's recipe, my recipe and then her recipe, which was a mixture of the both. :)
You can check it out here.
For this Fresh Strawberry Blueberry Pie I simply followed my sauce recipe for Fresh Strawberry Pie in the above link, and then I substituted some blueberries in for some strawberries. Delicious! I hope you enjoy.
Fresh Strawberry Blueberry Pie
1 pre-baked and cooled pie crust
1 cup crushed strawberries
1 cup water
scant 3/4 cup sugar
3 tablespoons cornstarch
- Heat strawberries and water in a saucepan until boiling.
- Mix sugar and cornstarch and add to strawberry mixture.
- Cook until thick and bubbly. Cool a bit.
- Fill your pie shell half-full with strawberries and blueberries then pour the cooled sauce over the berries in prepared crust. Add more berries and more sauce. (I always have some leftover sauce.) Refrigerate the pie until set.