This recipe comes from Joan Ohm, mother of Laura Ohm, Grand Central Bakery’s pastry commissary and kitchen manager. During the first or second week of summer vacation, Laura’s mom used to get her out of bed “way too early.” They would go to the U-pick strawberry fields where Laura would, predictably, eat more than she picked. Lucky for Laura, her industrious and efficient mother would get them out of the fields and headed home with a few flats of berries in no time.
This is the pie she always made when they got there. I’ve never known Laura to use the Cool Whip called for in the original recipe to finish this pie, but I do know it’s the recipe that comes to mind when she glimpses the first strawberries of the season.
|1||single pie crust (Mark Bittman’s, for example), pre-baked (see Note)|
|3||pt. (6 to 7 cups) fresh strawberries|
|1||cup (7 ounces) granulated sugar|
|1||Tbsp. freshly squeezed lemon juice|
If you live in the Pacific Northwest, try one of Grand Central Bakery’s premade pie crusts; they’re much better than the typical supermarket pie crust.
This content is from the Culinate Kitchen collection.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child