Recipe from The White Dog Cafe

Nana's Strawberry Pie

Philadelphia's White Dog Cafe has an international reputation, which it has earned both for its creative menus and its commitment to social responsibility. Mimi Sheraton in Condé Nast Traveler named The White Dog "one of 50 American restaurants worth traveling to visit." Founder and proprietor Judy Wicks creatively uses the Cafe to effect social change sponsoring sister restaurants around the world and hosting mealtime forums on contemporary issues

The White Dog Cafe Cookbook:
By Judy Wicks
Running Press

Ingredients

3 pints (6 cups) strawberries, rinsed, hulled, and stemmed
1 cup sugar
3 tablespoons cornstarch
2 tablespoons unsalted butter
Juice of 1 / 2 lemons
1 prebaked single pie crust
Whipped cream, for serving

Putting It Together
Reserve 1 pint of the best-looking strawberries.

Place the remaining berries in a bowl and crush with a pastry blender, potato masher, or strong wire whip. Combine the crushed berries, sugar, cornstarch, butter, and lemon juice in a nonreactive saucepan set over medium heat. Bring to a simmer and cook until thick and uncloudy, 8 to 10 minutes. Let cool to room temperature.

Pour the filling into the prebaked pie shell. Arrange the reserved whole berries, stem side down, in concentric circles over the top of the filling. Chill for at least 2 hours or overnight. Serve with lots of freshly whipped cream.