Spring. A time of beginnings and endings running parallel.
Even as I pluck the first leaves of fresh lettuce, tender and new--
even then, I'm visiting the freezer for the last few bags of strawberries plucked, washed and frozen a little less than a year ago.
Those last few berries, thawed for this strawberry pie, commemorate an Easter holiday family gathering. And, isn't Easter a beautiful time to have the old meet the new in a meal? So, I dug through my file of loose recipes and found the one for this pie. It's on a little slip of pink paper. I got it for free from a pile laying casually on the sales counter at the berry patch two summers ago. It's rumpled a bit, with a little flour dust and an inky spot of strawberry juice on its ruffled edges. Obviously, I use it a lot. It's simple, but elegant. It's simply called:
1 c sugar
2 1/4 Tbs cornstarch
4 c strawberries (washed, hulled, and drained if from frozen)
1 Tbs butter or margarine
Mix all ingredients and put in the pie crust. Cover with top crust. Bake in 425 degree oven for 40 minutes.