Every year, on the last day of school before Thanksgiving break, our kids’ Waldorf school celebrates Pie Day. All of the graders gather in the courtyard with their classmates and family members and each class shares their class meal blessing. It usually ends with a message of heartfelt gratitude and song and then each class returns to their classroom where homemade pies await them.
Last year I baked a fresh strawberry pie with all organic ingredients and it was a big hit, so I made it again this year. (I baked this pretty late the night before, so try not to judge my ugly pie crust, haha!) I know strawberry pie doesn’t exactly scream Thanksgiving, or autumn for that matter, but this pie is delicious year round! If you don’t have access to fresh strawberries, no worries, you can totally substitute frozen ones. Now, without further ado, here is the recipe!
Fresh Strawberry Pie
This pie is amazing with fresh, homemade whipped cream, but it's totally optional!
Wash and hull the strawberries, removing the green tops and cores. Take half of the strawberries and slice them in half, then set them aside. Chop the remaining berries into very small pieces, or simply pulse them in a food processor.
Cook the chopped up berries on medium heat in a saucepan. In a small bowl, whisk together the sugar and cornstarch, then add this mixture to saucepan. Add the lemon juice, reduce heat and simmer on low for 10 minutes, or until the mixture thickens. Then remove from the heat
Add the uncooked, halved strawberries you reserved from step 1 to the cooked mixture.
Preheat your oven to 425 degrees, or if you're using a store bought crust, follow the directions on the package. It's OK to use store-bought, we won't tell. 😉 If you're using homemade pie dough, roll out the dough and add to a 10" pie plate. Flute the edges, prick holes allover using a fork, and bake for about 14 minutes. Tip: You can line your pie crust with foil and fill with pie weights or beans to help your crust hold its shape. If you do this, bake for 10 minutes with the foil and weights, remove from the oven and then bake for 5 more minutes to lightly brown the edges of the pie.
Remove your baked pie crust from the oven and spoon your strawberry filling into it. Allow to cool, then chill in the refrigerator for at least 2 hours or until the pie is set. I prefer to make this ahead and chill it overnight.
Boom. Done. Serve it with freshly whipped cream and prepare to be amazed. Enjoy!