It’s summer and finally the strawberries taste like strawberries. What could be better than a fresh strawberry pie?Photo on 7-21-13 at 5.48 PM

I make an oil crust with two cups flour, teaspoon of salt, 1/3 cup oil and 5-6 tablespoons ice water. I use about 3/4 of this for a large deep pie. Or use any crust you like. To make less mess, roll ball of dough between two sheets of waxed paper.

Put in Pam sprayed pie dish, prick and bake at 450 for 15 minutes. Cool.

Meanwhile use two small or one large carton of strawberries. Wash and dry berries. Then cut off tops and reserve half of best looking ones on a paper towel. Mash up the rest in a Cuisinart. Put one cup sugar, three tablespoons of cornstarch, teaspoon salt and berries in a pot and stir and bring to a boil until nice and thick.

Add a few drops of red food coloring if  you like. And one teaspoon of fresh lemon juice. Cool for ten minutes.

Arrange the whole berries on crust, point side up. Pour cooled mixture over all. Put in fridge. Chill and serve with whipped cream.

Yummy. My dish is a strawberry pie plate with the actual recipe printed on it. Really dumb, as when the crust is on, you can’t read it. Luckily I have made this so many times, I know it by heart.