Jun 14, 2017 Seven. UNDER FIVE. Heaven help us. But I am sooooo excited. Hopefully they all just take care of each other. Four-year-olds can babysit, right? Ok, now pie. Strawberry pie. Strawberry and buttermilk pie! Sweet-tart creamy custard and baked strawberry filling in a buttery crust, served piled high with more fresh strawberries and a dollop of whipped cream. We had such a rough winter that everything in our growing area is a bit behind. I’ve been stalking the farmer’s market, pacing around the tables of tomato-plant starters and giving staring at the spot where the peach guy will be. My tree-fruit farmer gave me an insider tip that sour cherries will be arriving this weekend and I literally cancelled travel plans to be here to welcome them. (Ok, to hoard them). Strawberries just showed up and I’ve been binge-buying them like we’re expecting a berrypocolypse. You can anticipate an unreasonable number of strawberry treats coming in the next few weeks In this pie, juicy, jammy strawberries are baked in a creamy custard filling. Buttermilk is so lovely with strawberries, it complements their sweet-tartness beautifully. The pastry recipe I’m giving makes two crusts even though the pie only requires one. Why? Because we are teetering on the edge of fruit abundance. You want an extra pie crust in your freezer for when the rest of the berries appear, don’t you?? I never make pastry without making a quadruple batch. I doubled this recipe and am left with three ready-to-go dough discs in my freezer. Perfect for free-form tarts or easy dinners for friends. Short on buttermilk? Not a worry – use one of these quick and easy buttermilk substitutes.
