1 -9” pie crust (store-bought or homemade!)
1 quart strawberries, tops removed and halved
1 inch piece of fresh ginger, grated, or 1 tsp dried ginger 3 TBSP turbinado sugar
3 TBSP flour
Sliced almonds to garnish
Preheat oven to 375. Lay pie crust on a baking sheet lined with parchment paper. Combine berries, ginger, sugar, and flour in a bowl until berries are well coated. If too wet, add a tablespoon more of flour. Mound fruit mixture into middle of pie crust, leaving a 2” border of crust. Fold crust edges over the fruit, overlapping on the sides. Brush crust with an egg wash or melted butter, and sprinkle with a bit more sugar and sliced almonds. Bake for 35-45 minutes, until crust is browned and fruit is bubbling. Serve with ice cream!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.