Two Good Strawberry Pies

A recipe for a no-bake Fresh Strawberry Pie with an all-natural strawberry glaze and a delicious oven-baked Strawberry-Rhubarb Pie—two perfect spring desserts and "Two Good Strawberry Pies." 

Each of these pie recipes requires just four cups of berries.

Fresh Strawberry Pie

Makes one 8-inch pie

Strawberry glaze:

• 1 cup fresh strawberries
• 1 cup water
• 3 tablespoons cornstarch

Filling:

• 3 cups fresh strawberries

Pie crust:

• 8-inch pastry shell, baked and cooled

1.    Assemble the ingredients. Rinse and hull the strawberries.

2.    Place one-half of the strawberries, selecting the less perfect berries first, in a pot and crush them with the back of a spoon. Add the water to the pot with the strawberries and cook the mixture over medium heat to a simmer for about 3 minutes. Sieve the strawberry sauce, remove the seeds, and return the sauce to the pot. 

3.    Combine the sugar and cornstarch and add to the sauce. Cook over moderately high heat until the sauce is thick enough to coat the back of the spoon for about 3 minutes.

4.    Slice the remaining half of the strawberries to your desired thickness or quarter them. Place one-half of these berries in the pastry shell. Pour half the sauce over. Repeat and chill.

Strawberry-Rhubarb Pie

Makes one 8-inch pie

• 4 cups fresh strawberries, rinsed, hulled, sliced
• 1 pound fresh rhubarb, rinsed and sliced (do not use tough ends) to the same thickness as the strawberries
• 1-1/2 cups sugar
• 3 tablespoons cornstarch
• 2 tablespoons butter (chop while cold and keep chilled)
• Pastry for a double pie crust, bottom partially pre-baked with an egg white glaze

1.    Assemble the ingredients. 

2.    Preheat the oven to 350 F.

3.    Place one-half of the strawberries, selecting the less perfect berries first, in a pot and crush them with the back of a wooden spoon. Add the water to the pot and cook the mixture over medium heat to a simmer for about 3 minutes. Sieve the strawberry sauce, remove the seeds, and return the sauce to the pot. 

4.    Combine the sugar and cornstarch and add to the sauce. Cook over moderately high heat until the sauce is thick enough to coat the back of the spoon for about 3 minutes.

5.    Combine the berries and the rhubarb. Place half the fruit in the pre-baked pastry shell; pour the sauce over and repeat. Sprinkle with the chopped butter. Cover with a lattice top or cut a free-hand design in the top crust for a steam vent. 

6.    Bake for about 45 to 55 minutes or until the fruit is cooked and bubbling. Cool and refrigerate before serving.

Note: Rhubarb may be a bit regional, but it is often available nationwide in larger grocery stores for a short while.

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