TCP Kitchen
Berry Delicious
Bite-sized gems are great for baking and cooking, if you can keep your hands off them long enough

Poteet Strawberry Pie
Melissa Skorpil

These days, berries are pretty much available year-round, but nothing beats the flavor of fresh, locally grown varieties. In Texas, that means early spring for strawberries, and a bit later for blackberries and blueberries. A great way to celebrate the bounty is by heading to the Poteet Strawberry Festival, April 7–9. Proceeds from the festival’s Taste of Texas Food Show and Auction pay for scholarships for local students, and miles of strawberry-inspired fare make it a berry lover’s nirvana.


Poteet Strawberry Pie

1 1/4 cups sugar
2 tablespoons cornstarch
1 1/4 cups water
2 tablespoons fresh lemon juice
1 package (3 ounces) strawberry gelatin
1 quart fresh Poteet strawberries, cleaned, hulled and sliced
1 prebaked 9-inch deep-dish or 10-inch regular pie shell
Whipped cream for serving

1. In a medium saucepan, combine sugar and cornstarch. Add water and lemon juice. Over high heat, bring to a boil. Reduce heat, cook and stir until slightly thickened and clear, 4–5 minutes. Add gelatin and stir until dissolved. Cool to room temperature.

2. Stir strawberries into gelatin mixture. Pour into prebaked and cooled pie shell. Chill 4–6 hours or until set.

3. Serve topped with whipped cream, if desired.

Serves 6–8.

Cook’s Tip

Using sliced strawberries instead of whole strawberries makes the pie easier to cut.