.......and further to our delight Jenny knew where to find the raspberry patch so we picked a pint to add to our strawberry and ice cream lunch.
To visit the site of this U-pick click Berry Picking.
4 cups strawberries (quartered, halved or whole depending on size)
1/2 cup sugar
2 tbsp. tapioca
1 tbsp. lemon juice
lemon zest if available
Roll out 2 pie crusts and put one crust in pie plate . Combine strawberries, sugar, tapioca and lemon juice in bowl. Pour strawberry mixture into crust. Place second crust over filling and crimp edges. Vent top with knife slits. Brush top with milk and sprinkle with a little sugar. Pie can be frozen at this point to cook later or baked right away.
Bake at 400 degrees for about 75 minutes if frozen and 45 minutes if fresh.