Strawberry Pie

Years ago, on a picnic, I tasted a fresh strawberry pie and every since then, I've wanted another piece. I don't live in the South, where this might be a standard dessert, but I live in Nevada, and I've never come across someone who made this pie since that picnic.

The gods must have been smiling on me this week, because not only are my grand babies staying put (but my poor daughter in law is pretty much flat on her back ) but I found, not one, but two recipes for Strawberry Pie.

For Easter dinner I went with the recipe on Christy's blog Southern Plate.

( I'll make strawberry pie #2 in a few weeks, but you can find that recipe at "My New 30".

I pretty much had to flip a coin as I couldn't make up my mind which sounded/looked better. It was a toss up. )


Let me tell you this, if you like strawberries, this pie beats strawberry shortcake hands down. (But I wouldn't pass on strawberry shortcake LOL )

The only change I made was to use my own pie crust recipe. This is the best pie crust ever, bar none. BUT, I think the trick is you have to make it in the pie tins and not in a glass Pyrex pie plate.
At one point in my life, I wanted to collect pie tins and my mother in law started me on a collection, I have a couple that are old. I'm not sure if they are antique or not, but they are old.
This is the easiest crust too. I've never been able to roll out a regular pie crust to save my soul. It's not the making of the crust, it was always the transferring it to a pie pan. It tore, no matter what I did.
I found this in an Amish Cookbook that I have, and really, it is the easiest and the flakiest.
I overheard this comment at Easter Dinner, "you should try this pie if only for the crust!"
Hopefully they liked my strawberry pie also. We did. I think I've had 4 pieces in the past 2 days.

Here is Christy's recipe for strawberry pie.

Fresh Strawberry Pie* 1 cup sugar
* 1 cup water
* 2 T strawberry gelatin mix
* 1 pint fresh strawberries
* 3 heaping Tablespoons cornstarch
* 1 pie crust, cooked and cooled

Combine sugar, cornstarch and dry gelatin mix by stirring well. Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching. Set aside and let cool. Wash and hull strawberries, cut in half and arrange over pie crust. When filling is cool, pour over strawberries and chill pie until ready to serve.
Serve with whipped cream.

And my crust....

Pat in Pan Pie Crust

makes a single -crust for an 8-9 inch pie

1 1/2 cups plus 3-tablespoons all purpose flour

1 1/2 teaspoons sugar

1/2 teaspoons salt

1/2 cup vegetable oil

3 tablespoons cold milk

Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.

In a measuring cup, combine the oil and the milk and beat with a fork, until creamy.

Pour all at once over the flour mixture.

Mix with a fork until the flour mixture is completely moistened.

Pat the dough with your finger tips, up the sides of the pie pan and then in the bottom.

Shell is ready to be filled.

If you are preparing a shell to fill later, or your recipe requires a pre-baked crust, pre-heat the oven to 425 degrees F.

Prick the pie crust with a fork and bake for 15 minutes, checking often and pricking more if needed.


Nice and easy ....and flaky and great tasting crusts.

Arranging the strawberries


Cooking the filling

and the pie......YUM!