A strawberry pie affair

Hot summer days are perfect for savoring the sweet taste of pie-- especially since right now we're on the farm. Out here, nearly every meal is followed by a home-baked treat. The Midwestern women are proud bakers and seem to always have something fresh from the oven on hand.

So today I dusted off my pie-making skills and made this creation. All it needs is some whip cream and it's ready for any friends or family that decide to drop in. (Somehow we always end up with a crowd, especially if the word goes that that food is being served!)

Here's the basic recipe for my off-the-cuff creation:
Flaky Pie Crust
2 cups flour
1 stick butter, softened
6-8 TBS water
1/2 cup sugar

Combine the flour and sugar in a chilled bowl. Cut butter into pieces and cut in with a pastry blender, potato masher, or fork until the dough resembles coarse crumbs. Add 2-3 TBS water at a time and stir until the dough becomes soft and pulls away from the edges. Roll into a ball and set on a floured surface. Flatten dough slightly into a disk and sprinkle with more flour. Let sit for 10 minutes before rolling out and placing in a pie plate. Flute the edges, prick the bottom, and cover the bottom of the crust with tin foil.
Bake at 350 degrees for 10-15 minutes until slightly firm.

Summertime Strawberry Pie
4-5 cups berries, cut into quarters
1/2 cup sugar
1 tsp water
3 TBS flour or corn starch

Cook berries, sugar, and water over medium heat, stirring often, until the mixture thickens slightly and the berries soften. Add flour and continue cooking and stirring 1 more minute. Remove from heat and pour into baked pie shell. 
Bake for 20-ish minutes at 350 degrees until edges of pie are browned. Remove from heat and allow to cool.
Serve chilled with whip cream.