Recipes and Cooking Fresh Strawberry Pie Be the first to rate & review! This strawberry pie recipe uses just a handful of simple ingredients to allow those fresh, juicy berries to shine. Serve your fresh strawberry pie with a dollop of fresh whipped cream to complete this unforgettable summer dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 1 hrs Chill Time: 1 hrs Total Time: 1 hrs Servings: 8 Yield: 8 slices Jump to Nutrition Facts Ingredients 1 recipe Baked Pastry Shell (see recipe below) 8 cup medium fresh strawberries ⅔ cup sugar 2 tablespoon cornstarch Several drops red food coloring (optional) Whipped cream (optional) Baked Pastry Shell 1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water Directions Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside. For glaze, in a blender or food processor combine 1 cup of the strawberries and 2/3 cup water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1-1/2 cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes. (Do not stir.) Spread about 1/4 cup of the glaze over bottom and sides of Baked Pastry Shell. Arrange half of the remaining strawberries, stem ends down, in the pastry shell. Carefully spoon half of the remaining glaze over berries, making sure all berries are covered. Arrange remaining berries over first layer. Spoon remaining glaze over berries, covering each. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) If desired, top with whipped cream. Makes 8 slices. Baked Pastry Shell Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack. Fresh Peach Pie: Prepare as above, except substitute 6 cups sliced, peeled peaches for the strawberries and omit the food coloring. Rate it Print Nutrition Facts (per serving) 253 Calories 9g Fat 42g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 253 % Daily Value * Total Fat 9g 12% Saturated Fat 2g 10% Sodium 75mg 3% Total Carbohydrate 42g 15% Total Sugars 24g Protein 3g Vitamin C 80.3mg 402% Calcium 20.2mg 2% Iron 1.4mg 8% Potassium 256mg 5% Folate, total 32.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.