I've made this a couple times and my husband and I LOVE it! I half the recipe since it's just the two of us but I love adding different ingredients each time (sauteed mushroms and steamed asparagus my favorite right now) and will be trying broccoli and onions next time. This is great if you want to do a meatless meal

Reviewed On: Aug. 7, 2012

Wasn't sure if I had done it right with the puddling of honey at the bottom but a Greek woman where I work said it's exactly how it's suppose to be. I cut it into thin slice (any bigger is too much) and was a big hit.

Reviewed On: Aug. 29, 2006

I use a very similar recipe to this from a Farm Journals Pie Book (from 1965). Mine just calls for more berries (1 1/2 qts.) and less water (only 1/2 cup). You crush 1 cup worth of berries and add the water to that. Mix the sugar and cornstarch together (will blend much better) and then bring the whole thing to a boil. Let it boil for 2 minutes until thick and translucent. Add 1 tbs. butter and let it cool before adding to the crust. I find that it avoids getting a soggy crust that way. I would highly (highly, highly, highly) advise never to use store bought strawberries. If you have a farmers market or a pick-your-own place just use those. You'll never get the true flavor of the pie otherwise. I just made this yesterday for Father's Day (made a 10-inch version) and there's none left. Also good to try this with other fruit (I've done raspberries and peaches)

Reviewed On: Jun. 19, 2006