Strawberry Pie or Tartlets

I've noticed strawberries featured at grocery stores and farmer's markets in our area, so they're plentiful at this time of year.  I planted some 3 years for the first time, so am harvesting again!   

My gram grew them, so there's fond memories of picking them and watching her make her chilled strawberry pie in the summer, or making strawberry shortcake.  I sometimes make a chocolate strawberry shortcake, if you're looking for another nice strawberry dessert.

She also grew rhubarb and sometimes combined the two for this pie, but I haven't yet tried that.  This recipe fills a 9-inch baked or pre-made pie shell, or a dozen pre-made or baked tartlets.  I keep a pie crust mix on hand, where all you add is water, then mix and roll it out.  It's handy to have on hand for desserts or pot pies.   

Since I decided to make tartlets, I halved the recipe for the two of us, using a pint.  I'm sure commercial premade shells or tartlets such as graham cracker, cookie, or oreo types would work well, as this is a chilled dessert.


Strawberry Pie or Tartlets
1 quart of small strawberries, or sliced if large
3/4 cup water
1 cup sugar
1 tsp. salt
3 Tabs. cornstarch
1 9-inch baked pie shell, or prepared crust
or a dozen, depending on size,  baked or pre-made tartlets
whipped cream for topping


Clean and rinse strawberries. Lay on paper towel to dry.  Combine 1 cup of crushed berries and 3/4 cups of water and simmer for 3 minutes.  Stir in cornstarch, sugar and salt.  Cook until mixture becomes a clear custard or glaze, a few minutes more.

Remove from heat. Stir remaining small berries, (or slices) into custard, then pour strawberry filling into 9-inch baked pie shells.  Chill to set.  Top with whipped cream before serving.  Pie serves 6 to 8; or makes 10-12 tartlets.

Estimated cost of pie: $5.00 or less depending on if you buy a crust or make it; .83 cents a serving or less.  Tartlets: .50 a serving or less.

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