June is peak strawberry season in Minnesota and this no-bake pie — from my mother’s longtime repertoire — shows off their freshness and bright flavors. Check local grocers or see minnesotagrown.com for a list of local farmers markets and U-pick strawberry farms.
Fresh strawberry pie
3/4 cup sugar
3 tablespoons cornstarch
Dash of salt
1 cup water
3 tablespoons strawberry gelatin
4 cups of strawberries, washed, dried with paper towels and, if desired, sliced
1 baked pie crust
Variation: This recipe also works well with raspberries and peaches, using raspberry or peach gelatin.
Combine the sugar, cornstarch, salt and water in a medium saucepan.
Bring to a boil over medium-high to high heat, stirring constantly until the mixture thickens to an almost jelly-like consistency.
Stir in the gelatin until completely dissolved.
Remove from heat and cool slightly.
Fold in the strawberries.
Pour the mixture into a baked pie crust.
Chill for six hours or until set.
Garnish with whipped cream and strawberries and serve.
Refrigerate any leftovers.
Sarah Jackson is the editor of Minnesota Good Age. She lives in Minnetonka grows her own strawberries and — thanks to the homeowner before her — raspberries.