Dorion Strawberry Pie

A slice of beautiful Dorion Strawberry Pie

It's the first of June and that means it's officially strawberry time. We've had a late spring where I live, so it will likely be a few weeks before the local berries are available for picking. But that's okay. The wait will be worth it. 

When you've had your fill of eating them out of hand or in the inevitable strawberry shortcake, give this easy-to-make strawberry pie a whirl. It's perfect to make during the hot days of summer (bring it on, Mother Nature), because with the store-bought crust, you won't need the oven on. The smell of the mashed berry mixture as it cooks is so good that I find myself standing over the saucepan and inhaling deeply to get the full strawberry aroma. The pie will need some time in the fridge to cool and set, so plan accordingly and make it early in the day or even a day ahead.

This is a recipe that comes from our time spent in Northwestern Ontario. We would go strawberry picking at Ouimet Valley Strawberries. As you left with your fresh, ruby red treasures, the friendly people there gave you a printed sheet of strawberry recipes. This one was originally named Wisconsin Strawberry Pie, but it always puts me in mind of a warm June day in Dorion. 

MA’s Dorion Strawberry Pie

Ready to make pie

1 prepared 9-inch pie shell (graham, vanilla or shortbread)

7 cup strawberries, divided into 2 cups (for mashing) and 5 cups (whole or halved)

1 cup sugar

2 tbsp cornstarch

½ cup water

1-8 ounce package cream cheese, softened

Mashing two cups of the berries

Mash two cups strawberries.

Stir, stir, stir to make the glaze 

In a large saucepan, mix together sugar and cornstarch. Gradually stir in the mashed berries and water. Cook mashed mixture over medium heat. Stir with love until the mixture thickens and comes to a boil. Boil the mixture for about one minute, stirring all the time to keep it from sticking to the pan. Remove from heat and cool.

Layer of softened cream cheese

Soften cream cheese. You can do this by beating it until it’s smooth or put it in the microwave for 25 seconds or so.

Spread cream cheese on bottom of pie shell.

Fill pie shell with whole or halved strawberries.

Top with cooked, cooled strawberry mixture.

Chill until set, about 4 hours or overnight.

Makes six slices.

Printable Recipe for MA's Dorion Strawberry Pie