Our fresh strawberry pie was featured in the Knoxville News Sentinel! To celebrate the official kick-off of strawberry season in East Tennessee, our very own Mahasti Vafaie shares the full recipe and explains what farmer’s markets mean to her.
INGREDIENTS
½ cup sugar
3 tablespoons cornstarch
1 cup frozen cranberry juice, thawed
¾ cup water
6 cups fresh strawberries, quartered
DIRECTIONS
1 Mix sugar, cornstarch, juice and water in a medium saucepan. Over medium heat whisk mixture until thickened and boiling. The mixture will be cloudy when you start and take on a deep rich color when done. Pour mixture into a medium bowl and allow to cool. Cover with plastic wrap and refrigerate 2-3 hours or overnight.
2 Prick bottom and sides of pie crust with a fork. Line with parchment paper or a few coffee filters. Fill with pie weights or beans and bake in a 400 degree oven for 15 minutes. Allow to cool a little and then remove the pie weights and parchment or coffee filters and bake an additional 5 minutes until the crust looks dry. Cool crust completely.
3 Remove the sugar and cranberry juice mixture from the refrigerator and whisk until smooth. Stir in the strawberries and pour all ingredients into pie crust. Refrigerate pie for 2-3 hours before serving. Serve with fresh whipped cream.