This simple dessert shines best in the summer and early fall when strawberries are in season and readily available at local farms.
For Pie Crust: Mix the first three ingredients together (flour, butter, confection sugar) and press out into a pie dish. Bake at 350 degrees for 15 minutes. Set aside while preparing the filling.
For Filling: Begin with the first 3 cups of sliced strawberries and place into pie crust, gently spreading around bottom of pie.
To prepare the remaining pie filling, mash the remaining 2 cups of strawberries. In a sauce pan combine the mashed strawberries with ½ – 1 cup of sugar (depending on the sweetness of strawberries), 3 Tbsp of cornstarch and 1 tbsp of lemon juice or wine. Over medium heat simmer gently, stirring continuously until the berries cook and filling slightly thickens.
Taste filling for desired sweetness and adjust with sugar if needed. Remove from heat and pour into pie crust covering the strawberries already arranged in the crust.
Gently spread the filling into any gaps and smooth the top of the pie.
Chill the pie 1-2 hours in the refrigerator prior to serving. Best served with fresh whipped cream.
This Strawberry Pie was first made by Mia Sangiacomo Pucci’s Aunt Lorraine.
Mia carries on many of her Aunt’s traditions in the kitchen and has gently adapted the original recipe. Seeking to deepen the connection to her family’s estate vineyards and wines, she has created a masterful pairing for Pinot Noir. Dessert pairing can be tricky, as the sugary sweetness can often overpower the nuanced flavors of the wine. With this pie, the secret is fresh strawberries, plentiful with natural tartness and acidity. Often noted for its berry-like flavor, the Pinot Noir is complemented by the cooked strawberries, which are highlighted by a quick splash of wine added into the filling while it simmers. Accompanied by a rich buttery pie crust, this treat provides a pleasing canvas for the velvety texture of Pinot Noir.