Old Fashioned Fresh Strawberry Pie
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We really love pie here at Clucky Dickens Farm. Lately we’ve had the opportunity to make our old fashioned fresh strawberry pie more often than usual, due to an overwhelming amount of strawberries that are almost always available at a local discount food store.
Old fashioned fresh strawberry pie tastes likes summer and is a nice change of pace from the “heavier” pies of fall and winter. It’s a one crust pie that we like to top with homemade whipped cream. I really like this recipe because we don’t have to keep Jello on hand to help make the filling.
Here… let me tempt you a bit with a fresh strawberry pie I recently made…
Strawberry pie is easy to make and it makes folks happy! I have faith that you can do this.
What I don’t know for sure is how long it will last after you make it. That, my pal, is up to you. 😉
Old Fashioned Fresh Strawberry Pie
6-8
servingsIngredients
baked 9″ pie shell (see note)
1.5 qt strawberries
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
1 Tbsp butter
1 cup heavy cream
2 Tbsp powdered sugar
Directions
- Hull, wash, and drain strawberries. Crush enough berries to make 1 cup of crushed berries.
- In saucepan, combine sugar and cornstarch. Add water and crushed berries. Cook over medium heat, stirring constantly until mixture comes to a boil.
- Turn heat to low, continue cooking and stirring over low heat for a couple minutes as sauce darkens and thickens.
- Remove from heat and stir in butter. Set aside to cool.
- Place rest of berries in baked pie shell. I prefer to cut berries in half but others like to use whole berries: totally personal preference.
- Pour berry sauce mixture over whole or halved berries in pie shell. Spread to cover.
- Let pie chill in refrigerator at least two hours.
- Serve with homemade whipped cream: beat 1 cup cold heavy whipping cream with 2 Tbsp powdered sugar added until thick. Spread on pie and enjoy!
Notes
- This recipe requires the pie crust to be baked BEFORE putting the pie together. Place unbaked crust in pie plate and bake for 12-15 minutes at 425F. (Some folks will poke the crust or put pie weights in it to keep it from bubbling up during baking.)
