The sweet, fragrant strawberries just now appearing in our local farmer's market inspired me to bake a strawberry pie on Monday night. About halfway through, I realized why the pie seemed so familiar -- I had made this very pie in my c. 1971 high school home economics class (and, I recall, we passed the whole thing to some lucky boys waiting outside the first-floor classroom window).
There are two kinds of strawberry pies, the kind where you put the fruit between two crusts and bake, and this kind where the fruit is mixed with a cooked syrup and chilled.
This is a no-bake pie (though you do need to bake the crust), as the filling is cooked, placed in a prebaked crust and refrigerated until set. It's a great way to showcase fruit at its peak.
Start by mixing some water, sugar, cornstarch and some of the berries in a saucepan.
Cook, stirring constantly, until the liquid is clear. Cool, stir in the remaining berries and pour into the pie shell. Refrigerate until it's set.
Production notes: I followed the recipe exactly and used an 8-inch pie plate. I didn't save any berries for garnish, as I had eaten so many during the pie-making that I had none left.