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Ingredients
- 2/3 cup fruit jam (raspberry is my fave, but apricot or strawberry works, too - add a teaspoon of fresh lemon juice if using strawberry)
- 5 cups strawberries halved or any mix of berries you choose
- 1 batch butter crust, blind baked
- Whipped Cream for serving
Preparation
Step 1
1. In a small saucepan over low heat, melt the jam ( this will happen quickly). Pour the jam over the berries in a large bowl and toss to coat.
2. Pour the berries into the piecrust. If you want to arrange the berries after putting them in the crust, use your fingers to make adjustments. no one will see! Drizzle any leftover jam over the berries. If you want a fancier presentation, arrange the strawberries in the crust without tossing them in the jam and coat them with the jam using a pastry brush.
3. Chill until ready to serve. Serve with whipped cream, if you like. This pie is best served the day it's made, but leftovers the next day are nothing to sneeze at.