Aunt Clara brings this 4 ingredient miracle to the first picnic of the season every year. I finally learned her secret and it only takes 10 minutes to prep.

If your strawberries are very sweet, you can reduce the sugar to 1/2 cup; for tart berries, increase to 1 cup. For a slightly softer, more spoonable filling, use 3 tablespoons of cornstarch instead of 1/4 cup. If your berries are especially juicy, pat them dry after rinsing and consider adding an extra tablespoon of cornstarch to prevent a runny pie. You can also cut a few small vents in the crust edge or gently stir the filling once halfway through baking if you notice dry spots on top, but usually the bubbling will even everything out. For a rustic look, use a thicker, hand-crimped edge on the crust so it gets those slightly crisp, browned ridges you see in old farmhouse pies. To make individual pies, press smaller rounds of crust into ceramic ramekins and divide the filling among them, reducing baking time as needed. Food safety tips: Always rinse strawberries under cool running water before hulling to keep dirt from being pushed into the fruit. Avoid using berries that are bruised, moldy, or have a fermented smell. Let the pie cool on the counter no longer than about 4 hours; after that, cover and refrigerate because the moist, sweet filling can support bacterial growth if left out too long. Reheat slices gently in a low oven if you prefer them slightly warm, and discard any pie that has sat out in hot weather for more than 2 hours at a picnic or potluck.