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The 2023 berry season is here!

Strawberry Kiwi Pie

Pastry for one 9” pie shell – bake and cool

Filling – ingredients

1 package (125 grams) light cream cheese, softened

¼ cup sifted icing sugar

2 tablespoons light sour cream

1 teaspoon vanilla

2 kiwi fruit, peeled and thinly sliced

3 cups strawberries, hulled and sliced

⅓ cup red currant jelly, melted


Beat together the cream cheese, icing sugar, sour cream, and vanilla until smooth. 

Turn into your baked and cooled pie shell. Chill 3-4 hours.

Just before serving, arrange the kiwi slices over the filling, then place strawberries on top. Spoon melted jelly over berries. 

Chill 15 minutes. 

Kathleen (Cosgrove) MacDonald


Mum’s Blueberry Grunt

When the blueberries start to bubble, it sounds like a grunt – so goes the name.


2 cups blueberries

2 tablespoons butter

Dash of ground nutmeg (1/4 teaspoon)

1 cup water

1 cup sugar

Bring the above to a boil in a large saucepan.

1 cup flour

½ teaspoon salt

1 tablespoon sugar

2 teaspoons baking powder

2 tablespoons shortening

½ teaspoon vanilla

½ cup milk

Cut the shortening into the flour and other dry ingredients. Add vanilla and milk. Mix well. Drop by spoonfuls, the second mixture into the first, cover and steam 15 minutes. Do not lift the cover while cooking. 

Adrien Doucette


Sour Cream Strawberry Rhubarb Pie

Pastry for a large pie, unbaked

3  to 3½ cups of cubed rhubarb

1½ cups sliced strawberries

1½ cups white sugar

  cup flour

1 cup sour cream
½ cup flour

½ cup brown sugar

¼ cup soft butter


Preheat oven to 450 F.

Arrange strawberries and rhubarb in the unbaked pie shell.
Mix the sugar and flour; blend in the sour cream, and pour this mixture evenly over the fruit.

Blend the topping ingredients until crumbly; sprinkle the crumbs over the strawberry/rhubarb.

Bake for 15 minutes, then at 350 F for 30 minutes until the fruit is tender, the filling is set and the crumbs are golden.

Note: I often put the fruit in a greased casserole instead of using pastry.

Doreen Gruer

Strawberry Scones with Lemon Glaze


  cups (390 grams) all-purpose flour

¾ teaspoon salt

tablespoon baking powder

½ teaspoon baking soda

⅓ cup sugar

1 tablespoon lemon zest

1 stick (113 grams) unsalted butter, VERY cold and cut into tiny pieces

1 large egg, beaten

¾ cup (170 grams) heavy cream

1 tablespoon freshly squeezed lemon juice

1 cup fresh strawberries, roughly chopped

For glaze:

2 tablespoons fresh lemon juice

1 cup confectioners’ sugar, sifted


Heat oven to 425 F. Line a large baking sheet with parchment paper; set aside.

In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and zest.

Cut the butter into small cubes then work it into the mixture (using your fingers) until it resembles a coarse meal.

In a small bowl, whisk together the egg, cream, and lemon juice, then add to flour and butter. Use the fork to stir everything together until just moistened.

Add strawberries and gently stir into dough. Don’t worry if some of the berries break up a bit or don’t stick in the dough; just shove them back in.

Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle.

Cut the dough into 8 wedges and carefully transfer to the prepared sheet.

Bake for about 18 to 20 minutes, or until light golden brown.

Cool for 10 minutes, then make the glaze.

For the glaze:

In a small bowl whisk together the lemon juice and confectioners’ sugar. Drizzle over warm scones and serve at once.

Deborah Rennie

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