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.

Source: Better Homes and Gardens
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Fresh Strawberry Pie

Ingredients

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Directions

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  • Prepare Baked Pastry Shell and set aside. Meanwhile remove stems from strawberries. Cut any large strawberries in half lengthwise; set aside.

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  • 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.)

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  • 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.

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  • 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.

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  • Makes 8 slices.

Fresh Peach Pie:

Prepare as above, except substitute 6 cups sliced, peeled peaches for the strawberries and omit the food coloring.

Nutrition Facts (Fresh Strawberry Pie)

253 calories; total fat 9g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 4g; cholesterolmg; sodium 75mg; potassium 256mg; carbohydrates 42g; fiber 4g; sugar 24g; protein 3g; vitamin aRE; vitamin a 49IU; vitamin c 80mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

Baked Pastry Shell

Ingredients

Ingredient Checklist

Directions

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  • 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.

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Reviews (1)

37 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 5
Rating: Unrated
06/18/2013
can u use honey instead of sugar, if so how much