Strawberry Season

Here in the mountains we know spring is here when the strawberries appear at our local produce market. Word spreads like wildfire: "The strawberries are in!" "The strawberries are in!" and, as readers of A YEAR ON LADYBUG FARM know, there is absolutely nothing like the taste of a fresh, local, sun-ripened strawberry. Here is Bridget's recipe for strawberry pie. Enjoy!

Bridget's Strawberry Pie

Slice 1 QUART STRAWBERRIES and cover with SUGAR (About 1/2 CUP)
CRUSH SLIGHTLY (leaving some of the slices whole) to release juice
Stir in ONE TABLESPOON CORNSTARCH, SIFTED

Let the mixture sit on the countertop for about half an hour. Meanwhile, use your favorite recipe for a DOUBLE PIE CRUST (top and bottom). My favorite recipe comes from the freezer section of the supermarket.

Line a 9 inch pie pan with the bottom pie crust, pricking with a fork to ventilate. Stir the strawberry mixture and pour it over the crust. Top with the second crust and crimp the two edges together around the circumference by pressing with a fork. Cut four decorative slits in the crust to allow steam to escape. BAKE AT 350 until crust is golden brown (ABOUT 30 MINUTES).

Serve with whipped cream or vanilla ice cream.