- 10 min
Submitted by Barbara Napier of Snug Hollow Farm
- 1–1/4 C all-purpose flour
- 1/4 tsp salt
- 7 Tbsp butter
- Fresh Strawberry Pie
- 2 Tbsp melted butter
- 1 Tbsp sugar
- 9-inch shortcrust pie shell, baked
- Fresh whole strawberries, 1 quart or enough to fill crust
- Strawberry Glaze
- 1 C sugar or honey
- 1 Tbsp cornstarch
- 1 Tbsp red wine vinegar
- 1 Tbsp butter
- 1/2 C water
- 2 C strawberries (measure before crushing)
In late May and early June, we pick strawberries in Kentucky for pies, jams, shortcakes, and eating by the handful. This recipe also makes beautiful individual tarts, as the photo shows, and is featured in the Snug Hollow Farm Cookbook: Hot Food & Warm Memories.
Shortcrust Recipe: Combine all ingredients in food processor. Pulse and add enough water until it begins to stick together. With floured hands, press into a 9-inch tart pan with removable bottom.
Strawberry Pie: Bake shortcrust at 375°, approximately 7–10 minutes until lightly browned. While crust is hot from the oven, sprinkle it with melted butter and sugar. Set aside to cool.
Stawberry Glaze: Crush washed strawberries in food processor. Mix with remaining ingredients. Cook and stir over medium heat until clear red, about 5 minutes. Let cool. Fill crust with whole berries and pour glaze over fruit. Chill pie before serving. Serve with fresh whipped cream for a delicious summer dessert. Serves 8.