This Strawberry Pie, first made by Mia Sangiacomo Pucci’s Aunt Lorraine, is a winner . A simple dessert, it shines best in the summer and early fall, when strawberries are in season and readily available at local farms. Mia Sangiacomo carries on many of her Aunt’s traditions in the kitchen and has gently adapted the original recipe.

Aunt Lorraine’s Strawberry Pie Recipe

Pie Crust


  • 1 cup of flour
  • ½ cup of butter
  • ¼ cup of confection sugar

Mix the above ingredients together and press out into a pie dish.  Bake at 350 degrees for 15 minutes.  Set aside while preparing the filling.

Pie Filling


  • 6 cups of fresh Strawberries, quartered lengthwise, divided in half
  • ½ -1 cup sugar
  • Pinch of salt
  • 3 Tbsp Cornstarch
  • 1 Tbsp lemon juice (Alternatively substitute with Pinot Noir)

Begin with the first 3 cups of sliced strawberries and place into pie crust, gently spreading around bottom of pie.

To prepare the remaining pie filling, mash the remaining 2 cups of strawberries. In a saucepan combine the mashed strawberries with ½ – 1 cup of sugar (depending on the sweetness of strawberries), 3 Tbsp of cornstarch and 1 tbsp of lemon juice or wine.  Over medium heat simmer gently, stirring continuously until the berries cook and filling slightly thickens.  Taste filling for desired sweetness and adjust with sugar if needed. Remove from heat and pour into pie crust covering the strawberries already arranged in the crust. Gently spread the filling into any gaps and smooth the top of the pie.

Chill the pie 1-2 hours in the refrigerator prior to serving.  Best served with fresh whipped cream.