This recipe always gets rave reviews! Includes an adaptation for adding rhubarb as well.
1-1/2 quarts fresh strawberries (about 6 cups)
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1 nine-inch baked pastry shell
Hull strawberries; reserve half of the best ones.
Mash the other half. Mix together the sugar and cornstarch and add to the mashed strawberries.
Cook over medium heat for 5 or 6 minutes until clear and thick.
Stir in lemon juice. Cool.
Add whole strawberries to the cooled mixture, save some for garnish. Pour into baked pie shell.
Top with whipped cream and garnish with fresh whole strawberries.
Recipe Adaptation #1 (adding rhubarb): Instead of adding all strawberries, substitute chopped rhubarb for up to half of the 6 total cups of strawberries.
Recipe Adaptation #2 (turn it into a crisp): To turn this into a crisp instead of a pie, follow steps 1 and 2 of the original recipe, then pour into a baking dish. In a bowl, mix together:
1 cup flour
1/2 cup brown sugar
1/2 teaspoons cinnamon
8 tablespoons cold unsalted butter, cut into small pieces
1/2 cup rolled oats.
Cover the strawberry mixture with the crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
Inspired by a Martha Stewart recipe