Easy Fresh Strawberry Pie
“For my mother’s birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family.” —Josh Carter, Birmingham, Alabama
|Servings||Prep Time||Cook Time|
- 1 sheet refrigerated pie crust
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 package strawberry gelatin 3 ounces
- 4 cups sliced fresh strawberries
- whipped cream optional
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
- Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Fresh Strawberry Pie Tips:
What's the best way to slice strawberries?
To slice strawberries, carefully remove the leaves with a ¼ teaspoon measuring spoon or a strawberry huller. Place the berry hull side down on a cutting board and cut into slices.How do you keep strawberry pie crust from getting soggy?
An egg white glaze can stop a soggy crust from forming. Prebake the pie crust as directed and let cool. Brush the crust with a lightly beaten egg white; bake 4 more minutes to set the glaze. Continue with the recipe as directed.How do you thicken strawberry pie filling?
The cornstarch in this recipe acts as a thickening agent for the filling. It easily dissolves, doesn’t have an overly starchy flavour or texture and creates the perfect consistency, allowing the pie to hold its shape when slicing.How do you wash fresh-picked strawberries?
Fresh strawberries should be stored in the crisper drawer of your refrigerator. Do not wash them until you are ready to use them. Then gently toss in a colander under cool, running water. Let the water drain and place on a paper towel-lined sheet pan. Let air dry or pat gently dry with a paper towel.What are some variations I could make to this recipe?
Try creating a braided crust by cutting a second refrigerated pie crust into 3/8-inch strips. Braid the strips, pressing pieces to seal around the perimeter of the pie crust. Adhere to crust with lightly beaten egg. Need a timesaving variation? Try using whole fresh strawberries and arrange them pointed side up in the pie crust.
1 slice: 264 calories, 7g fat (3g saturated fat), 5mg cholesterol, 125mg sodium, 49g carbohydrate (32g sugars, 2g fibre), 2g protein.