This easy strawberry pie is made with fresh strawberries, making the most of this seasonal berry. Serve with fresh whipped cream.
I hope you are not tired of strawberry recipes yet because I have an easy fresh strawberry pie for you today. Strawberry pie is a rarity in my family because my dad typically makes pumpkin or apple the most and occasionally blueberry. So when he decided to make a strawberry pie using the strawberries from our most recent U-picking I was super excited. Since most of the strawberries were pretty small from this last pick of the season (I know the season is just starting for many of you but in TN it’s ending), they were dumped in the pie for easy assembly. However, if you have bigger berries you could place the strawberries in pie crust, tips up, and then pour the gelatin mixture over them. This would create a more dramatic appearance if you so desire. I just desire for it to be in my belly!
FRESH STRAWBERRY PIE
1 refrigerated pie crust
1 cup sugar
1 cup water
5 Tbsp cornstarch
4 Tbsp strawberry gelatin
1 quart fresh whole strawberries (halve larger ones)
- Preheat oven to 450 degrees.
- Place pie crust into a 9-inch pie pan and crimp the edges. Fill with pie weights and bake for 12-15 minutes or until golden. Allow to cool completely.
- In a medium saucepan over medium heat whisk together the sugar, water, cornstarch, and salt. Cook until clear and thick; remove from heat. Add the gelatin and stir constantly until dissolved. Cool to temperature.
- Stir the strawberries into the gelatin mixture then pour into cooled pie crust. Cover and refrigerate until set, about 2 hours.
Source: My dad’s recipe adapted from Lynn W.