Whenever I was sick or down, or wanted to celebrate for no reason in particular, Mema was always to the rescue with some of her amazing, made from scratch recipes. You know the ones. That at 89, she can remember learning how to cook in home ec in her small town douglas county classroom, some 75 years ago.
One of my very most favorite delicious home made goodness recipes is one I have special memories tied to. Picture 8 year old Jess- scraggly long waves locks and big cheeks rosy red from playing hard all day with my brother, running around mema’s back yard all day until we were slap wore out and then coming in for supper then dessert. Or the very first night I brought my son home from the hospital- Mema brought it over along with a scrumptious pot roast stew. Yep, strawberry pie. Now, she always corrects me when I call it this since it’s more of a cobbler as it’s made in a casserole dish. But strawberry pie just rolls off the tongue better- plus cobbler makes me think of the crusty mush that the lunch ladies use to plop on the top right hand corner of our trays in elementary. Hardly as appetizing as the heavenly goodness I’m about to unveil to you here.
I had the great pleasure of coming over this afternoon and helping( more like watching, taking notes, and of course taste testing) the entire process.
For filling- you’ll need
2 pints of strawberries washed de-stemmed and sliced.
Spray casserole dish with Pam
Layer sliced strawberries in dish.
1/2 stick of butter cut into pats and placed on top
Ice water- let sit until it gets real cold-
1/8 cup of ice water(about 2+ deep tablespoons)
Roll out wax paper
Sprinkle leftover flour on paper and place dough ball on.