Strawberry Icebox Pie

I’ve been in a bit of a culinary rut, and I’m the first to admit it.  Making dinner and such has been more like a chore than something I’ve been looking forward to.  I blame work and not enough “me time,” but after sleeping in for the past few days and catching up on getting the house back to “base beauty zero,” and an excellent batch of blueberry muffins  I’m feeling more like myself.

So we tackled pie the other day with the local strawberries I picked.  I have a go-to strawberry pie recipe, but one of the key ingredients in it is soda, and since JGL and I have both attempted to sworn the stuff off, it seemed silly to use it in a recipe.  So naturally we whipped out the Epicurious app, and I was  delighted to find a soda-free strawberry icebox pie. It has very few ingredients (a plus!) and honestly set up better than my old pie.  Bonus?  I got to use some of the botched whole wheat pie crust I had frozen for a rainy day back in December (that I “neglected” to blog about).  Let’s just say it was a first attempt at using whole wheat pastry flour AND the first time trying to use a food processor to blend–end result was a delicious pressed crust, but one that wouldn’t roll to save my life.

But it’s perfect for this pie, and this pie is perfect for this time of year–sweet, fresh, and full of strawberry flavor.

Strawberry Icebox Pie 
Adapted from Bon Appetit, April 2003 (as found on Epicurious)
1 Crust 
5 Cups quartered and hulled strawberries
1 cup sugar
1/4 cup cornstarch
2 Tbs fresh lemon Juice
Place 2 Cups of the strawberries in a medium sauce pan and mash until chunky, like you were making jam (a potato masher works well).  Add sugar, cornstarch and lemon juice.  Stir over medium high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
Transfer mixture to a bowl and cool to room temperature.  Then add the remaining berries and stir to mix.  Mount into your pie crust, and chill pie until cold and set.  
Would be EXCELLENT with whipped cream!

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