Berry-pickin’ season is upon us, which means I’m about to consume about 700% more berries in the upcoming weeks. And I am not complaining.
There are a couple of farms in and around Athens that offer fresh pickin’ and last weekend we headed out to Moon Farms to get the job done.
So far, we’ve made a chocolate strawberry cake, a strawberry pie, strawberry smoothies, a spicy strawberry coleslaw, and… just a big bowl o’ strawberries.
I couldn’t find a recipe for a strawberry pie that didn’t sound too… gelatinous… so I made my own.
Morgangster’s Strawberry Pie
- 1/2 c brown sugar
- 1/2 c white sugar
- 1/2 c flour
- 5 cups of sliced strawberries
- pie crust (Pillsbury roll-out, refrigerated kind)
I’ve made my own pie crust before… and while it IS ultimately more delicious… it’s time consuming and when there’s pie to be made… you just get down to brass tacks. The kind you can find in the refrigerated section (usually by the other Pillsbury products/rolls/etc.) is pretty baller, too, so I say just go for it.
- Pre-heat oven to 450
- Combine brown sugar, white sugar, and flour in a mixing bowl. Mix well. Slice strawberries and put 4 of your 5 cups into the bowl with the flour and sugar. Mix and mash berries and dry ingredients until you get them into a thick paste-like substance. (I used my hands for this.)
- Roll out bottom pie crust and fit in pie pan. Poke bottom of the pan with fork tines to help the crust not to bubble when cooking.
- Spoon strawberry mix into the pan.
- Place the final cup of unsweetened sliced strawberries in single-layer on the top of the sweetened strawberries.
- Using a knife or pizza cutter, slice the top pie crust into strips. Weave the strips together on top of the pie. (It helps to lay out all the verticale strips first, and then add the horizontal ones one-by-one, weaving as you go.)
- Pinch edges of woven pie crust and bottom crust together with fingers. Press fork tines down on the crust edge to seal.
- Lightly brush the top pie crust with milk. Use tinfoil to wrap around the edges of the crust, leaving the middle of the pie exposed. (This will help your pie not get too crispy or burnt along the rim.)
Bake at 450 for 15 minutes, then lower to 375 and cook for a remaining 25 minutes or until top is a light, golden brown. Cool on a cooling rack. Eat and Enjoy!