One of my favorite things about summer is the abundance of berries. We usually eat them by the pint on a daily basis. After our recent trip Strawberry Picking, I decided to try to make a fresh strawberry pie recipe. As nature would have it we picked a few quarts of very small strawberries this year, so hulling them were quite tedious. Be sure to adjust the sugar amount in this pie to fit the sweetness of your berries. Nothing worse than an over sweetened pie using fresh fruit of the season.
My daughter actually made this pie unsupervised and while she is getting better in the kitchen she is not there often. What I am trying to say is that anyone can make this pie, especially if you start with a pre-made crust.
Be sure to check this post for tips on storing and freezing strawberries
Cut larger berries in 4ths or leave small berries in tack and layer your crust with about half.
The second hardest part is making the filling/ topping over the stove. I lived keeping more than the recommended amount of stawberries whole. Remember my 13 year old made this entire recipe… not hard.
Pour the filling over the strawberries and then let it cool completely before serving. You will know the center is not set when you try to cut it too soon.
This pie is best served with either homemade whipped cream or cool-whip. Just depends what you have time for.
This is best eaten within 24 hours of making. The next day I noticed a lot of liquid in the pan. Still tasted amazing thought.
- 1 (9 inch) pie crust, baked
- 1 quart fresh strawberries
- 3/4 - 1 cup white sugar (depends on sweetness of berries )
- 3 tablespoons cornstarch
- 3/4 cup water
- 1/2 cup heavy whipping cream or Cool-Whip
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
- Pour mixture over berries in pastry shell.
- Chill for several hours before serving.
- OPTIONAL: In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.