Fresh strawberry pie is a wonderful summer treat. A simple killer recipe everybody will love. Plus almost any fool including me can pull this off.
Publisher note: This is a republish of a June 23, 2012, recipe post. I have re-edited the photos and text for your spring enjoyment. Have a slice of pie on me. I still have some in the refrigerator now.
We have used this recipe for over 40 years. I have no inspiration recipe from the internet here but there are many variations out there. Some add the jello and then thicken, some mix the sugar and cornstarch first and add boiling water but it still needs to be cooked more to thicken… umm ok. The volume of glaze varies some from recipe to recipe. Ours is right. We have done this well over a hundred times.
Recipe notes for Strawberry Pie:
I have done pie crusts from scratch, and nothing beats a homemade pie crust, but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust. I used the refrigerated Pillsbury crust which I find quite acceptable. Get your crust any way you want homemade. Pillsbury refrigerated or one of those frozen jobs ( I have never had one of those).
Next, some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way, and some strawberries end up not covered. Cut them up a little to make bite size and mix into the glaze. It works better and is easier to eat.
Third, you may notice some variation in the pictures. This is two cookings so the crust and sauce pan may look difference from picture to picture.
Lastly, this is great the first day and second day. By the third day, the berries deteriorate some.
Simple ingredients. Get the best looking ripe strawberries you can.
Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.
Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. It seems to stick better to dryer berries.
In a larger saucepan, add 1 cup Sugar to 1 1/2 cups Water over medium heat. Sprinkle in 1/4 cup Cornstarch slowly while stirring.
The mixture will turn cloudy. Stir continuously over medium heat, and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat. Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved.
Allow the mixture to cool to room temperature (about 30 minutes). The stir in the berries.
Add the berry mixture to the pie crust.
Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
June 23, 2012
May 15, 2017