Notes for September 2017: Blueberries and peaches are going still in northern and cooler areas, but are mostly finished in the Deep South. Blackberries, figs, and raspberries are in season now. Tomatoes are going strong, although the crop is way diminished in rainy areas like the southeast. Strawberries are finished, except in the far north, and if the farm planted Day Neutral varieties. Early apples, like Gala, are about to start!
Children's Consignment Sales occur in both the Spring and Fall See our companion website to find a local community or church kid's consignment sale!
Next year, don't miss an Easter Egg Hunt for your children: See our companion website to find a local Easter Egg hunt!
We also have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page. Also note, there are many copycat website listing U-pick farms now. They have all copied their information form here and usually do not ever update. Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong, please write me!-->
Want to make the best strawberry pie you've ever had, and don't want to spend all day in the kitchen studying overly-complicated recipes? This strawberry pie is an easy, traditional pie going back generations and tastes amazing. If you've never had a strawberry pie, you really have no idea what you are missing! And it doesn't matter if you're not a chef or have never made a pie before! Following these illustrated directions ANYONE can make a perfect strawberry pie for any occasion! This recipe has been improved for 2016, so it's even better!
You can use either a flour or graham cracker crust, as you prefer.
Flour pie crust
Graham Cracker Pie crust
Yopu can make either a four pie crust or a graham cracker pie crust, as you prefer! Never made a graham cracker pie crust either? Fear not, they are really simple. Click here for instructions about making a graham cracker pie crust. It will open in a new window, so just close the new window to return here. .
Since we are cooking the filling separately, we need to quick bake the pie crust. . Preheat the oven to 350 degrees F. Line the pie crust with a circle of parchment paper and fill it with either pie weights, dried beans or rice to weigh down the dough. Bake the pie crust fro about for 15 minutes, then remove the parchment with the weights and bake for an additional 5 to 10 minutes or until it’s a deep golden brown. Then remove from the oven and set aside to cool completely.
Just wash them in cold water, no soap. .
The strawberries only need to have the hulls removed and if they are very large, cut them in half.
Liquify 2 cups of the berries in a blender until completely liquefied.
Add the gelatin powder and cornstarch, and blend for another minute.
Put 1/2 cup water, vanilla extract and the sugar in a pot and cook over medium high heat (no need to stir) reducing the heat to medium as soon as it comes to a boil.
Then stirring , reduce it until it starts to thicken.
Add the strawberry purée and cook over medium heat for 5 more minutes while stirring constantly. Then remove from heat.
Once cooled for about 30 minutes, gently mix the remaining strawberries.
Put the strawberry filling in the prepared pie crust. Refrigerate until you are ready to serve!