We went Strawberry picking today with some friends (in case you hadn't seen the last post). Now THIS is summer!!! Juicy fresh picked berries. I left with 11.5 pounds of the red beauties. MMMMmmm! I feel like I've been washing, slicing the top off of, and flash freezing strawberries on cookie sheets all evening. But I did manage to make an awesome pie too. I combined several recipes and came up with this one. There wasn't enough fruit in any of the ones I saw and too much sugar in most of them. I did not want to use a box of strawberry jello as some of them called for, but wanted to use a gelatin envelope instead. This is what I came up with and it's a keeper!
Fresh Strawberry Pie Recipe
1 c. water
2 tbsp. cornstarch
2/3 c. sugar
1 c. fresh strawberries, sliced
1 env. Knox gelatin
1 pie shell, cooked
3 cups of fresh strawberries, sliced
(that makes 4 cups total)
Whipped cream (optional)
Whipped cream (optional)
Bring water, cornstarch, sugar and one cup of chopped strawberries to a boil on med or med high heat. Boil until thickened, stirring regularly. I cooked mine on medium heat with a very mild boil. It took about 15 minutes to thicken. Cool and then stir in the Knox gelatin.
Place two cups of chopped strawberries into the cooled cooked pie crust. Pour cooked strawberry mixture over top of the fresh strawberries in the pie crust. Top off the pie with the remaining one cup of fresh chopped strawberries. Cool for 2 or 3 hours until set.
Top with whipped cream for an extra special treat. But this pie is awesome all by itself too.
Place two cups of chopped strawberries into the cooled cooked pie crust. Pour cooked strawberry mixture over top of the fresh strawberries in the pie crust. Top off the pie with the remaining one cup of fresh chopped strawberries. Cool for 2 or 3 hours until set.
Top with whipped cream for an extra special treat. But this pie is awesome all by itself too.
I think I use a different pie crust recipe every time I make a pie and I still always end up with pretty slopping looking crusts (I don't think I'm patient enough to perfect a pie crust) but this pie turned out awesome (despite the ugly crust). It's such a deliciously juicy fresh summer pie. It's absolutely not too sweet so that the strawberries are really the star. If you wanted it a little sweeter absolutely go with a cup of sugar instead of the 2/3 or top with whipped cream for a bit more sweet. Please don't get me wrong though I don't think this pie recipe needs any more sugar. It turned out perfect!
I use the strawberry jello in mine, and it would be nice for a less "pre-fab" kind of filling. I might have to give this a go. I love how you picked and chose what you like-expert baker technique. Your crust looks great-I too struggle with crusts, but the proof is in the taste anyway, and even the best looking crusts get cut and look sloppy once the first couple bites are gone.
ReplyDeleteThank-you! How many strawberries does your recipe call for? I looked through several recipes and they all called for 1 to 2 cups. That seemed like no berries. I could have almost put more in mine. Good call on the crust. It dose get cut up pretty much right away :)
DeleteMmmmmm, pie!
ReplyDeleteThe first strawberry pie I've ever made... there will be more!
DeleteWow - 11 1/2 pounds of strawberries - glad I emailed you that muffin recipe :) That pie looks fantastic!!!! I'm not big on berry pies but my daughter loves them and with my husband & son's birthdays coming up in the next couple of weeks......hmmmmm.
ReplyDeleteIt's so yummy! The only problem is that is practically all berries with a little sugar, hehe, so I feel like it's SUPER healthy. It might be gone in less than 24 hours (and my husband does not like fruit pies either)
DeleteThanks again for the muffin recipe!
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