Old Fashioned Strawberry Pie For Spring
While scrolling through my Grandmother’s recipes, this old fashioned strawberry pie recipe called my name. I love fresh fruit and anything with a flakey pie crust is a top dessert in my book. It’s a classic strawberry pie recipe that’s perfect for spring. If you’ve got an abundant amount of strawberries or love the fruit, look no further than this recipe!
How To Pick The Best Strawberries For Pie
You want the juiciest, brightest and plumpest strawberries you can find. This goes for anything, but especially when making a pie. I always pick organic strawberries since they’re soft-skinned. They are more prone to chemicals.
Springtime is when strawberries start coming into season at the grocery store. If you can do an in-season local U-pick at a farm, I always recommend that too. It’s a fun activity to do with the kids and let them get involved with kitchen prep work.
Look for bright color, that smell fresh. They omit a sweet aroma when they’re freshest. When it comes to size, it doesn’t matter. Bigger dines’t always mean better.
How To Make This Old Fashioned Strawberry Pie Recipe
Thaw one refrigerated pie crust. Place into a 9″ pie dish, crimp edges and bake until golden brown (according to package instructions).
Mash two cups of strawberries, together in a bowl.
In a medium pot, mix together the sugar and cornstarch. Stir in water.
Add the mashed berries and cook over medium heat, constantly stirring, until the mixture comes to a boil. Boil for two minutes. Remove from heat and let the mixture cool.
Fold in the remaining amount of berries.
Pile into your cooked pastry shell. Refrigerate until chilled and gelled, for several hours. Serve with whipped cream.
- 5-6 Cups Strawberries
- 1 Cup Sugar
- 3 1/2 Tablespoons Cornstarch
- 1/2 Cup Water
- 1 9" Pie Shell
- Bake refrigerated pie shell according to instructions and set aside.
- Mash 2 cups of strawberries.
- Mix together sugar and cornstarch in a medium sauce pan. Stir in water and mashed berries.
- Cook over medium heat. Bring mixture to a boil, stirring constantly. Boil for two minutes.
- Fold in remaining amount of strawberries into the cooled mixture.
- Pour into your pie shell. Refrigerate for several hours. Top with whipped topping and serve.
Amount Per Serving: Calories: 472 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 290mg Carbohydrates: 72g Fiber: 16g Sugar: 39g Protein: 8g