Monday, April 22, 2013

The best strawberry pie

I hope everyone had a great weekend. We did. It started Friday with a wedding to go to, then on Saturday we went to my in-laws for my nephew's birthday. Sunday we had my family and an aunt and uncle from out of town come over for outdoor grilling and crawfish. 

I made a strawberry pie for yesterday's shindig and it was delicious! I had never made a fresh strawberry pie before. It's so easy!

I used a frozen crust so it ended up looking like a sad little tart, and it didn't look as red as the original recipe but it was still good. Just top it off with some whip cream and mmm..mmm...mmm..delicious.

Fresh Strawberry Pie

1 quart (about 2 pounds) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
juice of 1/2 lemon
1 unbaked pie crust
1/2 cup whipping cream, optional

Wash strawberries and hull (removing the green tops and core). Chop 1/2 of the berries with into small pieces or process in food processor.

Place chopped berries into a sauce pan and begin to cook over medium heat. Mix sugar and cornstarch in a small bowl; add to pan with crushed berries. Add lemon juice and cook on low heat for about 10 minutes or until mixture thickens. Remove from heat.

Cut remaining strawberries into halves and mix with the cooked mixture.

Preheat oven to 425 degrees. Place pie crust into 9" or 10" pie plate. Flute edges. Prick with fork all over, about 40 times. Place piece of foil inside pie crust, lightly pressing around inside bottom edges of crust. Fill with dried beans. (The beans allow the pie crust to remain its shape.)

Bake for 10 minutes. Remove from oven and remove beans and foil. Return to oven and bake for 5 minutes until edges are golden brown.

Pour strawberry mixture into baked pie shell. Chill in refrigerator for 2 hours, or until pie is set. Serve topped with whipped cream, if desired.


  1. This looks delicious! I'll have to try it out!

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