I kind of went crazy with strawberries this year. So much so that I have a whole week’s worth of strawberry recipes to post. So I’m doing one a day, and I’m starting with the shortest.
I was allergic to strawberries as a kid, but last year I made this strawberry pie to satisfy Adam’s love for the berries. And. I. Was. Smitten. Strawberry pie, on its own, was so good I actually daydreamed about it for the rest of the year.
So when Adam’s boss had a cookout right at the beginning of strawberry season last month, I jumped on it. Hannah and I headed out to Battleview Orchards and loaded up. I used the same strawberry pie recipe I used last year, but I decided to make hand pies instead. Meredith posted about her strawberry rhubarb hand pies at the same time, and then I knew for sure this was a good idea.
First I bought this pie mold to help me shape them. You use one side of the mold to cut out the crust shapes.
I followed the mold’s directions for baking the pies, and when all was said and done I made 13 pies. This ended up taking, I think, 4x the amount of dough of one pie and 2 or 3x as much filling. I really should have written that down for next year.
Also, I should have taken photos of the finished pies. I honestly, truly thought I did. But I cannot find them anywhere. Remember that Hannah was not quite 2 months old at the time, so I was even more scatterbrained than I am now. Just trust me when I say they were delicious, and they got eaten at the barbeque.
Yeah…I promise the rest of the strawberry posts aren’t this lame.