Ingredients
6 cups fresh strawberries (1 1/2 quarts), washed and hulled
1 cup sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
For Strawberry Pie
1 nine-inch baked pastry shell
For Strawberry Crisp
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.
Directions
For Strawberry Pie
- Separate out half of hulled strawberries (3 cups) and mash.
- Add the mashed strawberries to a saucepan with sugar and cornstarch.
- Cook over medium heat until thickened, stirring frequently, about 5-6 minutes.
- Remove from heat and stir in lemon juice. Cool.
- Cut remaining 3 cups of strawberries in half, and add to the cooled mixture.
- Pour into baked pie shell. Refrigerate.
- When ready to serve, top with whipped cream and garnish with fresh whole strawberries, if desired.
For Strawberry Crisp
- Pre-heat oven to 350 F. Grease a pie plate or baking dish with butter or cooking spray.
- Quarter strawberries and combine with sugar and cornstarch. Pour into prepared baking dish.
- In a separate bowl, combine flour, brown sugar, cinnamon, and oats. Mix in butter by hand or with a pastry cutter until crumbly and well mixed.
- Cover the strawberry mixture with the crumb topping.
- Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.
- Let cool before serving.