“Formerly, we had a short, intensive strawberry season. Now, like poor relations, they are always with us. No longer a thrill, just an everyday “happenstance” that leaves us unmoved.”
-The Joy of Cooking 1943 edition
You need not be unmoved. You just need to hurry to enjoy the last of this longer-than-usual season of fresh local strawberries. I paired them with black raspberries purchased from Mickley’s Orchard, one of the growers at our local farmers’ market who also announced that he would have strawberries throughout the summer. To quote Stimpson J. Cat, “Oh, Joy!”
Pie night resumes once again. Ego percoquo ergo sum.*
I made this as a double crust pie, opting to make a tight lattice top, but you could just as easily cover it with a plain top crust. Just don’t forget to cut a small steam hole in the center.
You will need a double recipe of pie dough
For one 9” pie
3 cups strawberries from 1 quart of strawberries
1 pint black raspberries, about 1 ¼ cups
¼ cup sugar
4 Tablespoons cornstarch
egg wash: 1 egg beaten with 1 Tablespoon water
1. Rinse the strawberries with cold water. Remove the stems from the strawberries and cut them in half or not at all depending on their size; local strawberries are often small enough to bake whole. Place the strawberries and the black raspberries into a bowl; add the sugar and mix, coating the berries with the sugar. Set aside for 20 to 30 minutes to allow the juices to come out.
2. On a lightly floured surface, roll out one piece of pie dough to an 1/8th inch thickness. Lift and place the dough into the pie dish, fitting it, not stretching it, into place. Place the pie dish into the refrigerator to chill.
3. Preheat oven to 450 degrees.
4. On a lightly floured surface roll out the second piece of pie dough. Remove the pie shell from the refrigerator. Brush the edge of the crust with some of the egg wash mixture. Add the cornstarch to the berries and mix carefully until cornstarch has dissolved. Spread the berries in an even layer on the bottom the pie shell. Cut the second piece of dough into strips and weave them into a somewhat tight lattice with little of the filling showing. Trim the edges of the crust, seal and crimp the edges together. Brush the top of the pie with the egg wash mixture. Sprinkle the top of the pie with some sugar. Place the pie onto a baking tray and place into the oven. Bake for 10 minutes, then lower the oven temperature to 350 degrees and continue baking for 25 minutes. Rotate the pie and continue baking for an additional 25 to 30 minutes, until the pie is golden brown and the filling is bubbling. Remove from oven, let cool and serve.
*I know I will hear from oldest daughter, our Latin scholar, about my lousy translation but at least they keep in touch, if only to point out the error of our ways.