Page 199 - United States of Pie

Fresh Strawberry Pie

My sister is six years older than I. By the time I was in middle
school, she was in college. A few times a year I would spend the
weekend with her at UC Davis, about an hour and a half drive from
home. My parents would load my overnight bag into their boat of a
car, and we’d meet my sister at the halfway point: a Marie

Callender’s restaurant. The lobby of the restaurant featured a
refrigerated case that housed numerous pies. The brightest and
glossiest by far was the “fresh” strawberry pie. Whole berries, each
one larger than a child’s fist and doused in a shocking red glaze,
topped the pie. No matter the season—spring or winter—the
strawberry pie was always available.
But when I actually ordered a slice of fresh strawberry pie at any

chain restaurant, I was always disappointed. The berries were
inevitably underripe and crunchy, the glaze tasted slightly medicinal,
and the pie lacked the gentle sweetness that I associate with fruit
pies. This recipe is the antidote to the sad strawberry pies of my
youth. The glaze is made from crushed strawberries; it is clear and
pink—not candy-apple red. The berries are quartered, allowing for

maximum juiciness. And let’s not forget about pure whipped cream.
This pie has plenty of that, too!

1 Graham Cracker Crust

For the glaze
10 ounces strawberries (about 10 medium berries), cleaned
and hulled
Grated zest and juice of 1 medium lemon

3 tablespoons cornstarch
¾ cup sugar