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There are so very many ways to enjoy strawberries, but none better than straight from the garden, warm and ripe.

If your trip to the strawberry patch resulted in very many berries, try one of these tasty desserts — varying from super simple to a bit more involved.

We think you’ll find them very, berry delicious.

Strawberry Pie


For the crust:

■ ½ cup unsalted butter, diced and chilled

■ 1 ¼ cups all-purpose flour

■ ½ teaspoon salt

■ 3-4 tablespoons ice water

For the filling:

■ 8 cups fresh strawberries, cleaned and hulled

■ 3/4 cup sugar

■ 3 tablespoons cornstarch

■ 1/2 cup water

For the topping:

■ 1 cup heavy whipping cream

■ 2 tablespoons powdered sugar

■ 1/2 teaspoon vanilla



For the crust:

Combine flour and salt in food processor. Pulse to mix.

Add butter and process until coarse crumbs. Add 2 tablespoon water, pulse a few times. Add a third tablespoon water and pulse until the dough comes together in a ball. If the dough is dry, add water 1 teaspoon at a time until you have a ball.

Turn the dough onto a floured surface and roll to a 12-inch circle, between 1/8 and 1/4-inch thick. Transfer to pie plate, pressing to fit. Tuck under edges and crimp. Chill for 30 minutes.

Preheat oven to 375 degrees. Prick bottom of crust with a fork, then layer a sheet of parchment paper in the bottom and partially up the sides. Fill with pie weights or dry rice/beans. Bake 20-25 minutes, or until golden brown. Cover edges with foil if they are browning too quickly. Allow to cool completely before filling.

For the filling:

Puree 1 cup of the strawberries in a food processor. 

In a medium saucepan, whisk together the sugar and cornstarch, then add the water and strawberry puree. Bring to a boil over medium heat, stirring constantly. Cook for 3 minutes, until the strawberry mixture turns thick and translucent. Set aside and let cool to room temperature. Meanwhile, cut strawberries in halves or quarters and place in a large bowl. Add the glaze and gently fold with a spatula until the berries are evenly coated. Fill the cooled pie crust with the filling, piling berries into a mound and turning any cut sides to face down. Chill for 2 hours until set.

For the topping:

Prepare the whipped cream by beating the cream, powdered sugar, and vanilla with an electric mixer until semi soft peaks. Serve the pie with the fresh whipped cream. Pie is best if served within 5 hours of chilling.