Years ago, a friend - ahem, Jennifer - gave me a recipe called "Simple Blueberry Pie." It's been my go-to summer berry pie ever since. But at the farmers market on Saturday, Catherine and I were more inspired by the tiny baby strawberries. So, using the blueberry pie recipe as a base, we made a strawberry one. Here's the original recipe. I think with a few tweaks it works with any berry. Just be sure to reduce the sugar by a fourth cup if using strawberries, as they're sweeter. You'll love this for summer because it combines cooked fruit with fresh and it's a bit lighter than a traditional baked pie.
1 cup mashed berries, 3/4 cup sugar (1/2 for strawberries), 1/2 cup water, 2 Tbps cornstarch, 3 cups whole berries...and a baked pie crust.
Saucepan: cook 1st 4 over high heat until bubbling and thickened (a few minutes, stirring. I undercooked this last pie and it didn't set as quite firmly). Remove, mix in whole berries. Pour in baked pie shell. Refridgerate a few hours until firm. Serve with whipped cream.
Oh, and don't forget to make your kid super happy with a big piece of pie for lunch the next day!