It’s strawberry season here in the Lowcountry. Depending on where you live in the country, you might think that’s crazy. But, it’s true. Charleston’s strawberry-picking season is almost over!
Last week, we took the girls to Ambrose Family Farm, a local favorite located on Wadmalaw Island. It was their first time picking strawberries and we had a blast. Hadley ate so many strawberries, I thought she’d be sick.
My grandparents are in town, so it was a massive family affair. Between the 7 of us, we ended up with 5 full bushels of strawberries, which is a bit overkill to say the least.
We’ve been busy trying to decided what to do with them. I’ll be sharing our adventures in strawberry recipes here over the next couple weeks. We have a few standards in mind, like strawberry shortcake and a daiquiri (or two – we already indulged – recipe to come), but we also have some funky stuff up our sleeves, as well. Strawberry pickles anyone?
First up, though, we have my mom’s strawberry pie recipe. You can’t pick five bushels of strawberries and not make a pie. Amiright?
- 1 (9-inch) pie crust (baked)
- 2 quarts fresh strawberries (enough to fill pie shell)
- 2 tbsp Cornstarch
- 1 C Sugar
- 1 C boiling water
- 1 box strawberry jello
- 1 teas vanilla
- 1 C heavy whipping cream
- Sugar (to taste)
- Cook pie shell and let cool. Layer strawberries in baked pie shell. Large berries should be halved or quartered, small berries can be left whole.
- For pie filling: In a saucepan, whisk sugar and cornstarch together with boiling water. Cook on medium heat until thickened. Remove from burner and stir in 1 box of strawberry jello. Add vanilla. Combine. Let cool. Pour over berries. Refrigerate.
- For whipped cream: Whisk whipping cream until thickened. Add sugar to taste. Serve with slices of strawberry pie.