The origin of the name "strawberry" is and has been a wide mystery, though not a clueless one, for centuries past. Most maintain that the word falls from a previously used term, "strewn berry," for the natural use of straw-like runners (stolons) as part of a strawberry plant's reproduction process. There are, however, a gallery of other theories. Some believe that "straw" refers to the mulching of these pseudo-berries with hay and straw byproduct; others believe the name was picked up by those who observed stray strawberries in the mulch itself. A whole different clan sees the origin from an old practice of skewering the berries with stiff straw as a means of more efficient selling within markets. Wherever the truth lies, I could honestly not care less.
Prep: 15 min | Cooking: 45 min | Total: 1 hr
Pie shell with tin, premade and frozen (1)
Large eggs (2)
Sugar (1 cup, divided)
Salt (1/4 tsp)
Vanilla (1 tsp)
Milk (3/4 cup)
All-purpose flour (1 tbsp)
Strawberries, washed and quartered (2 1/2 cups)
Preheat oven to 425 °F. While preheating, make a small knife incision on the base of the pie crust and heat in oven for 10 minutes or until golden brown.
In a mixing bowl, whisk together eggs, 3/4 cup sugar, salt, vanilla, milk, and flour until smooth as can be. Spread strawberries over the cooked pie crust and evenly pour egg mixture throughout. Dust surface with remaining 1/4 cup sugar.
Bake on bottom rack for 35 minutes or until surface appears somewhat glossy and the filling does not jiggle when shook. Cool in fridge or freezer until the bottom center of the pie tin is cold to the touch. Serve with whipped cream.