Fresh Strawberry Pie

Fresh fruit is one of my favorite things to eat and bake with.

One thing I remember doing often in the summer months when I was growing up in Iowa is going berry picking. Although it was hot, sticky work, it was so worth it to come home with ridiculous amounts of fruit. This recipe is my grandma’s from when we came home with so, so many fresh strawberries.


I’m so in love with this pie because it doesn’t require cooking the strawberries down (although that also sounds amazing). It leaves the berries in their natural state. The crust is simple, and not too sweet to let the strawberries be the star. When they are mounded high on this beautiful golden crust, they really shine.




Fresh Strawberry Pie

Serves: 8                   

For the crust:

1 cup four

2 Tbsp sugar

1/8 tsp salt

½ cup (1 stick) unsalted butter, melted

  1. Preheat oven to 375°.
  2. Mix flour, sugar, and salt
  3. Add in melted butter and mix until well blended.
  4. Press into 9” pie pan, making sure you spread it all the way up sides of pan.
  5. Bake for 12-14 minutes, or until lightly browned.
  6. Let cool completely

For the filling:

1 cup water

2 Tbsp cornstarch

½ cup sugar

1 3oz box strawberry Jello

2 pts fresh strawberries, sliced

whipped cream (for topping)

  1. Whisk water, cornstarch and sugar in a medium sized pan until it comes to a full boil over medium high heat.
  2. Remove from heat. Add the strawberry Jello and mix thoroughly.
  3. While mixture is cooling, wash, thoroughly dry and slice strawberries.
  4. Put some Jello mixture on pie crust, then some sliced strawberries. Keep layering and end with Jello mixture.
  5. Refrigerate for 3 hours before serving.
  6. Top with whipped cream. Keep in refrigerator for up to 4 days.


*If you don’t like jello, swap it out for ½ cup juice (strawberry or strawberry blend)


Welcome to Bring to the Table!

Don’t we all have something to bsmall logoring to the table? It’s probably a question we don’t ask of, or for, ourselves often enough. The name of this blog actually came about because when I was contemplating starting one, I thought, “What do I have to bring to the table that is different from any other food blogger out there?”

Recently, after the reality of turning 30 in September has set in, I find myself asking what I have to offer the world. Don’t get me wrong, I’m not dreading turning 30; I think it’s a solid rite of passage. But I do have thoughts of have I done enough to claim 30? Am I where I want to be to officially be an adult (I’m declaring 20s as still the transition into adulthood)? And am I really living out my dream? *Queue existential crisis* But in all seriousness, I realized there is only one me and maybe someone will find what I have to say and share interesting. And if not, I have somewhere to log all my tried and true recipes!

My love for food exceeds just eating it. The recipes I will be sharing on my blog each mean something to me and each have a story. Food is a common denominator in relationships, community, and culture. Cooking is an expression of myself, and has been a bigger part of my life that I’m just starting to 1

I am a wife to an amazing husband, and a stay at home mom to a 4 and 2 year old in this military life we live. Angelo (hubby) is in the Army, which means we move more than the average family. I resourcefully make a kitchen in a new area code work for

DSC_0186me every couple of years. Cooking and baking has been a constant for me in an unpredictable life; I can take it with me wherever we go. Each duty station inspires new recipes.

I grew up in Ames, Iowa, home of Iowa State University (go Cyclones!) Although I never lived on a farm, there seemed to always be a cornfield within sight. I have come to realize growing up in the country’s heart of farming made an impression on how I view food. Don’t get me wrong: I ate my fair share of overly processed, sugary, salty food. I mean hey, I was a 90’s kid; the generation of, “let’s see how long we can make ‘food’ last and how neon bright we can we color it!” But I had the exposure to fresh, farm-to-table food constantly and the knowledge of where it came from just from looking a little beyond my backyard.

My grandma, who lived just down the street delighted in always busying herself in the kitchen. I observed how it connected her and my mom in a special way, as if they were part of some club- a club I wanted to be a part of. I got my first cookbook when I was 10, and with the encouragement from my grandma, I started to try things I never thought I could do. When I got a little older, I worked at a local bakery through college, and still use what I learned there in my kitchen today.

Although I don’t have any formal training, I like to think the love I pour into my recipes makes them special in their own right (and the fact my toddler girls actually eat

me and angelo (1)my food helps). I am also so grateful for my husband. To have someone who believes in me and my abilities in the kitchen as much as he does makes me feel like I graduated from the top culinary school. He is the first one to try my new innovations and gives me to resolution to keep cooking (and dreaming). So thank you baby; this blog is dedicated to you and us 🙂

My culinary point of view is simple, clean, fresh, and delicious food. I don’t like putting a million ingredients in my recipes, because I like to know what I’m tasting. My version of clean usually means from scratch, so I know exactly what I’m putting in my food. I spend most of my time in the produce section of the grocery store because fresh food tastes the best and I think something fresh should always be a component of a recipe. Of course, my recipes are always tested to make sure they taste great!

I am here to help you be bold with ingredients and excited by recipes, not intimidated or overwhelmed. I am just a regular home cook, and I want my food to be approachable and confidence boosting. I will also be trying new things on this blog journey, so stay tuned!

Being able to express my creativity through cooking and baking is a blessing and my calling. The amazing thing about food is there are endless possibilities. Thank you for going on this journey with me. I am excited to get started and hear what you all think of what I bring to the table! Remember to ask yourself from time to time what you have to bring to the table, and make sure you’re bringing it!