The other day my wife and I were driving our six-year-old daughter somewhere when we noticed some fluffy white objects floating through the air.
“What are those?” our little girl asked.
My wife explained that the cottony balls being blown on the breeze were carrying seeds from cottonwood trees.
“And you know what that means?” my wife asked. “When the cottonwood seeds are blowing around, that means it’s just about time to go to the farm and pick strawberries!”
My little girl responded in her typical way when excited: by emitting that ear-piercing sound known as the “Barbie squeal” (if you’re blissfully unaware of this phenomenon, watch the first minute or so of this: Barbie Squeal).
The combination of strawberry picking time and the Memorial Day holiday weekend—traditionally the unofficial start of summer here in the States—caused me to go looking through the Draper Employee Cookbook for a strawberry pie recipe to share on the blog. When I found the recipe, it seemed even more appropriate to share right now: This recipe for strawberry pie was submitted to the cookbook by Sharla Massengale, Draper’s longtime receptionist who passed away last year after battling cancer. We still miss Sharla, and so this post is also a way to remember her and other family members and friends who are no longer with us.
So enjoy some strawberry pie and share some memories on this holiday weekend.
Crust
- 1-1/2 cup flour
- 1/2 tsp. salt
- 2 T. sugar
- 2 T. milk
- 1/2 cup Wesson oil
Mix flour, salt, sugar, milk, and oil together. Press out into your pie pan. Bake for 12 minutes, or until edges are a light tan color.
Filling
- 1 cup water
- 1 cup sugar
- 3 T. corn starch
- 3 T. strawberry Jell-O or other brand powdered gelatin
- 2 quarts strawberries, cut, washed, and well drained
In a saucepan add sugar, water and corn starch. Cook on medium heat, bringing to a boil. This mixture will thicken greatly and turn clear. Add strawberry gelatin to mixture, stir and pour over berries. Stir berries and mixture together and pour into pie crust. Refrigerate 4-6 hours or until set.
Editor’s Note: The best way to eat strawberry pie is with whipped cream on top!
