We went strawberry picking for the first time ever – I did not realize how short the season was, but luckily we were able to catch the end by going North to Snohomish.

We to Swans Trail Farms which was $3.75 / lb of strawberries. Growing up we tried to grow strawberries but it was extremely difficult and we never got any fruit (the animals and bugs always got to whatever survived). So I was very impressed to see rows and rows of red strawberries on the farm.

The girls really enjoyed picking the strawberries (and I learned Alanna could count to 5!). Izzy was old enough to be able to help with a lot of picking, while Alanna served as a taste tester haha.

After we picked about 4 lbs of strawberries, B insisted I made a pie so we drive straight to Haggens to pick up ingredients. Since I was so busy with work, I picked up a premade pie crust. I decided to leave it open faced and blind baked the crust since the strawberry filling was cooked on stovetop. Izzy helped me with baking the pie too, and we wore matching aprons. Recipe adapted from Preppy Kitchen.

I wasn’t planning on photographing it; however, it looked so pretty I decided to add it to the blog. It was nighttime, and I was tempted to ask everyone to wait til the next day, so I could photograph in natural daylight. I knew B would be so mad if he had to wait for his pie, and I ended up getting my studio lights – pictures turned out pretty good!

The pie was devoured within 24 hours, so I’m glad I got to photograph it first. B says this is the best dessert I have ever made (a bold claim)

Fresh Strawberry Pie

Print Recipe

Course Dessert

Ingredients

1 pie crust
2 1/2 pounds fresh strawberries hulled about 6 cups
2/3 cup granulated sugar
5 tablespoons cornstarch
1 teaspoon Lemon zest
1 tablespoon fresh lemon juice
1/2 cup water
Ice cream or whipped cream for serving

Instructions

Blind bake the pie crust according to the package instructions or as directed in the recipe. Let the crust cool.
Cut the strawberries in half. Set aside half of the strawberries (about 3 cups) in a large bowl.
Add the remaining strawberries (about 3 cups), sugar, 1/4 cup water, lemon juice, and lemon zest to a medium saucepan. Stir to combine. Over medium heat, bring the mixture to a boil, stirring occasionally (the strawberries will soften and mash). Once the mixture comes to a boil, reduce the heat to medium-low. Dissolve the cornstarch with the remaining 1/4 cup of water in a small bowl, and stir it into the pot. Stir gentle until the strawberries are thickened, about 5 min.
Remove the saucepan from the heat and let cool for 10 minutes. Pour the precooked filling over the reserved strawberries in the bowl and combine together. Pour the filling into the blind baked crust.
Chill the pie, uncovered, for at least 3 hours or until set. Slice and serve with ice cream or whipped cream. Enoy!