Perfect Picnic Pie

Strawberry Pie Recipe –

2 Pie Crusts

5 cups fresh strawberries, hulled and quartered (about 2 pounds)

1/2 cup sugar

3 tablespoons cornstarch

grated zest & juice of 1/2 a lemon.

In a bowl, combine the strawberries, sugar, corn starch, lemon zest and juice. Spoon the filling into the pie shell. Decorate with 2nd pie crust cut into strips.  Place pie in freezer for 20 minutes. With the rack in the bottom position, preheat the oven to 400°F. Place the cold pie on a baking sheet to catch any messy drips. Bake until golden brown, about 55 minutes.  Serve warm or cold.

I actually used store-bought refrigerated Pillsbury pie crusts and thought they were pretty good – not as good as my salty homemade, but definitely usable when short on time!  Or if you are really short on time, you could order a pie delivered by Walter Knoll Florist!  Our pies are made fresh daily on the Hill!