HERE is the recipe for Strawberry Devonshire Pie that I promised as part of my suggested Easter menu. It is easy to make though I recommend making the crust from scratch yourself. I’m not a fan of those gargantuan shipped strawberries, but even they work well in this recipe. This is a refreshing contrast to Easter lamb and is another recipe from a family cookbook compiled by my mother, who incidentally was one of the first female computer programmers in America and worked on computer calculations for the hydrogen bomb before becoming a housewife and raising seven children.

 Strawberry Devonshire Pie

Make a pie crust with the following ingredients, or use a recipe of your own:

1 Cup all-purpose flour (bleached)
1 Tbs. sugar
6 Tbs. cold butter
1 egg yolk
1 Tbs. ice water

Combine flour and sugar. Cut in butter with pastry cutter, until pieces are pea-sized. (Add a pinch of salt if you are using unsalted butter.) Mix in yolk and water. Refrigerate for at least one hour. Roll out crust and place in pie dish. Cover crust surface  with aluminum foil and pie weights. Bake at 375 F. degrees until golden.

Let crust cool completely.

Topping:

6 ounces cream cheeese
6 Tbs. sour cream
1 quart strawberries
1 cup sugar
3 Tbs. cornstarch

Beat cheese and sour cream together with an electric mixer until fluffy. Spread in bottom of cooled crust. Top with whole strawberries. Mash remaining berries well to form a chunky juice. Add water if necessary to make a cup of liquid and place in small saucepan. Add sugar and cornstarch and cook on stove until thickened. Let cool and pour over pie. Chill for at least three hours before serving. 

Serves six to eight

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