This recipe comes from the mother of our commissary and cuisine manager Laura Ohm. It is a quick and delicious way to enjoy sweet northwest berries when they are in season.
Makes one 9- or 10-inch pie
1 Grand Central U-Bake Pie Shell
3 pints (6 to 7 cups) fresh strawberries, hulled
1 cup (7 ounces) granulated sugar
3 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
Lightly sweetened whipped cream
Preheat oven to 400°F. Use a fork to dock, or poke small holes in, the bottom of the shell. Cover with a piece of parchment paper or tin foil and fill shell with 3-4 cups of dried beans, pressing beans up against the sides of the pie shell. Place in the middle of preheated oven and bake for 25 minutes, until edges are golden brown. Remove shell from the oven and carefully remove parchment or foil liner and beans. Return empty shell to the oven for about 5 minutes.
Combine 1 ½ pints strawberries with sugar and cornstarch in a medium saucepan over medium-low heat. Cook stirring constantly until sugar dissolves and mixture comes to a simmer. Reduce heat and mash berries with the back of a large spoon as they continue to simmer. When the mixture is thick and glossy (about 3 minutes), remove from heat and stir in lemon juice.
Fill pie shell
Arrange remaining hulled, uncooked strawberries decoratively in pie shell. Pour filling over berries and allow it to set (about 30 minutes). Serve with lightly sweetened whipped cream.