My gram grew them, so there's fond memories of picking them and watching her make her chilled strawberry pie in the summer, or making strawberry shortcake. I sometimes make a chocolate strawberry shortcake, if you're looking for another nice strawberry dessert.
She also grew rhubarb and sometimes combined the two for this pie, but I haven't yet tried that. This recipe fills a 9-inch baked or pre-made pie shell, or a dozen pre-made or baked tartlets. I keep a pie crust mix on hand, where all you add is water, then mix and roll it out. It's handy to have on hand for desserts or pot pies.
Since I decided to make tartlets, I halved the recipe for the two of us, using a pint. I'm sure commercial premade shells or tartlets such as graham cracker, cookie, or oreo types would work well, as this is a chilled dessert.
Strawberry Pie or Tartlets
1 quart of small strawberries, or sliced if large
3/4 cup water
1 cup sugar
1 tsp. salt
3 Tabs. cornstarch
1 9-inch baked pie shell, or prepared crust
or a dozen, depending on size, baked or pre-made tartlets
whipped cream for topping
Clean and rinse strawberries. Lay on paper towel to dry. Combine 1 cup of crushed berries and 3/4 cups of water and simmer for 3 minutes. Stir in cornstarch, sugar and salt. Cook until mixture becomes a clear custard or glaze, a few minutes more.
Remove from heat. Stir remaining small berries, (or slices) into custard, then pour strawberry filling into 9-inch baked pie shells. Chill to set. Top with whipped cream before serving. Pie serves 6 to 8; or makes 10-12 tartlets.
Estimated cost of pie: $5.00 or less depending on if you buy a crust or make it; .83 cents a serving or less. Tartlets: .50 a serving or less.