Make this recipe with products included on CSA delivery for Sep 12, 2018

Yields 2 eight inch pies.  Prepare ahead of time, must refrigerate before serving.



2 8″ pie shells, baked

2 quarts strswberries

4 tablespoons cornstarch

juice of 1 lemon

1 tablespoon butter

2 cups sugar

1/2 pint heavy cream, whipped (or prepared whipped cream)



Bake pie shells per package directions and let cool.


Wash and hull all strawberries. Slice half of the berries. Set the rest aside. Use the sliced berries to cover the bottom of the cooled pie shells.


Crush the rest of the berries and mix with cornstarch, lemon juice, butter, and 2 cups of sugar. Cook over medium heat until thickened. Let cool.


Pour into pie shells once cool and cover with whipped cream. Refrigerate pie before serving.

Recipe source: Mason Farms Employee