For this Mother's Day, I wanted to make a spring/summer pie. Technically, I gave my mother many spring/summer options and she decided on this one. Mainly - so my father and I wouldn't have to do much work. What a mom.
For a lot of my baking, I go to King Arthur Flour and I did just that with this one. My father and I "baked" the No-Bake Fresh Strawberry Pie.
When it comes to baking a crust for a pie, I get a bit lazy. Instead of this weird recipe for a microwaved crust, I just bought a Marie Callendar Pie Crust frozen and baked it in the oven.
We cut up strawberries from three containers, although the last quarter of the strawberries we put in a container as leftovers. I assigned my father to mashing the quarter of the strawberries and I set out all the other ingredients so when I had to combine them, I wouldn't have to run around (which happens a lot when I'm baking - not super neat about it).
In the comments on the recipe, I saw many people were having issues with the thickening of the filling, and I didn't have a problem with that. Once you mash the strawberries, it's already releasing juices and is a bit thick. Then, once you combine the cornstarch, water and sugar and bring it to a boil, it gets plenty thick.
It's super delicious. There's just something about strawberries and especially when they are combined with sugar and they get all macerated. We served it with whipped cream and ice cream. Yummm!
Note: I just posted a Food Journal and I included in the title, "COVID-19 Edition." Technically, and I didn't post it that long ago, we are still in a pandemic. However, I decided that even though I'm aware we are in a pandemic, I just get so exhausted seeing the name, COVID-19 - so we are excluding it from now on in the title of the Food Journal.