June is strawberry season and I have 24 lbs. worth of strawberries, that were handpicked locally, to use up before they go bad. The first thing I did was give some away. Next, I washed and cored a bunch and put them in the freezer to use for smoothies later in the year.
Fresh, in-season strawberries really can’t be beat so we kept eating them with every almost every meal for several days.
Next, I tackled making a strawberry pie – something I have never done before. I used the same pie crust recipe to bake this Red, White and Blueberry pie but halved the recipe as I only needed the bottom crust. I blind baked the pie crust at 375 degrees for 20 minutes using dry beans to keep my crust sides up and the bottom down. Then I took the beans out and let it bake for about 10 minutes more until the edges started to brown. If I did this again I would definitely use more beans and have my crust go up and over the edge of the pie pan as mine sank a little while baking. Sad face.
I used this Easy Strawberry Pie recipe for the filling. I wasn’t sure if I wanted to use a Jello based filling or not, but I opted to try it this way the first time.
Last year I used fresh strawberries to make The Barefoot Contessa’s Fresh Strawberry Jam which I liked a lot because it doesn’t involve all the canning business. Basically you make it and eat it within two weeks which is not a difficult thing to do in my home.
What about you? What do you like to use all those fresh strawberries for? Leave a comment and give me some ideas for next year’s strawberry haul.