Some people say pie is the new cupcake.  Personally I don’t think cupcakes are going anywhere in the near future, but that doesn’t mean we shouldn’t also embrace pie.  I haven’t always been a pie person but Ben’s love for it led me to try baking all sorts of pies, and along the way I’ve come to share his feelings on the subject.  Some of the best desserts I’ve made so far this summer have been pies, and I can’t wait to share them all with you…starting with this wonderful fresh strawberry pie.

Though many fruits do very well baked into a pie, strawberries are not one of them.  They contain too much water, making for a very soggy pie.  The solution is fairly simple – bake only the crust, not the filling itself.  A portion of the strawberries are pureed and cooked with pectin to make a quick jam.  This is then mixed with plenty of fresh berries, poured into the pre-baked pie crust and chilled until set.  This method is ideal for showcasing the flavor of the fresh, ripe strawberries and keeps the crust nice and flaky.  Normally I prefer pies a la mode, but I think a dollop of freshly whipped cream is the best accompaniment here.  If you have never bought Sure-Jell before, it is usually stocked in the canning section of your store rather than with gelatins and similar products.  I know this recipe will be one we turn to every year when strawberry season arrives.  Enjoy!