Wednesday, April 14, 2010

Year of the Pie - Pie# 39 Strawberry

This pie is just plain good. You will need:
One 9-inch baked pie shell. Cooled. {1 C. flour, 1/3 C. + 1 T. shortening, 1/4 tsp. salt, 2-3 T. ice water}
1 Qt. of fresh strawberries (I used more than a quart and mine were from California!)
1 Cup Sugar
3 T. cornstarch
1/4 C. water
Whipped topping if desired.

Clean the strawberries and divide in half, reserving the best for the filling.
Mash remaining berries and bring to a boil.
(berries boiling)
Mix the sugar, cornstarch and water together and stir slowly into the berries.

Cook slowly until thickened and clear.
The "clear" here confused me because I thought, "how can strawberries become clear? But as you see in these photos, you can see that the mixture does clear up.

It is nice and thick and much CLEARER.

Let the mixture cool.

Line the pastry with the remaining pretty berries that you previously set aside. The recipe calls for them to be placed in it whole, but I sliced mine in half.

Pour on the cooled glaze.

Set it in the fridge for a few hours to let it set up.
Slice it . Throw on some whipped topping.

Hope you enjoy this pie. We did. Please try to make the glaze on the stove and not use one of those prepackaged glaze-packs.

When we lived in Georgia, Maggie(the little one) and I went to the strawberry patch with our neighbor Lynn (in photo). Delicious.
Until Next Time!


  1. Beautiful pie...I love favorite strawberry pies too.


  2. PS...adorable pictures of you and your daughter...we have a farm about a half hour from here where we go and pick strawberries and raspberries every summer. I just love it!