Okay, I know peak strawberry season runs April through June and you’re wondering why in the world am I sharing a fresh strawberry pie recipe in August, right? Well, it’s because there are new varieties of strawberries that prolong the strawberry season all the way through November! Isn’t that wonderful?! So today, I thought I would share my favorite fresh strawberry pie recipe that’s super easy to make.
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Fresh Strawberry Pie Recipe
I’m not going to go into detail on how to make this pie, but I will share a few of my ‘cheats’.
First, this recipe makes a generous amount of strawberry pie filling sauce and will easily fill two large 9″ pie shells. I like to cheat and use pre-made refrigerated pie crust that I bake before filling. My kids prefer graham pie crusts, so use your favorite crust for this pie. If using two store bought graham pie crusts, you will have some leftover pie sauce filling.
Second, make the pie sauce filling because this is going to need to cool before pouring it into your pie crusts.
Third, you’re going to need a lot of strawberries (I use 2-3 cartons of strawberries), so here is how I quickly hull them. Take a boba straw(the large straws) and poke it through the bottom of the strawberry. Push the straw up through the top and the green leaf tops come right off! Once all the strawberries are cored, cut the large ones in half and place them in a cooled pie crust. For those that don’t want to waste any bit of strawberry, you can cut the core bits and eat them or add them to the pie.
Fourth, pour the pie filling sauce into the pie crusts and refrigerate overnight. Make sure to pop any bubbles that form on the top because these won’t go away and will set in place.
Last, top with whipped topping. I like to make fresh whipped topping and I add a packet of Whip It to help stabilize it and prevent it from melting. This way, I can add the whipped cream topping a few hours ahead of time and it will stay beautiful.
Now, dig in and eat!
Fresh Strawberry Pie Recipe
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|From book||Favorite Island Cookery|
- 2 baked or ready made pie crusts
- 3 cartons fresh strawberries (hulled and sliced in half)
- 1/4 cup cornstarch
- 3 1/2 cups water
- 2 - 3oz. boxes strawberry jello
- 2 teaspoons vanilla extract
- 1 Envelope unflavored gelatin
- 2 tablespoons water
Cook time doesn't include chill time.
Recipe can be made in a large 9" x 13" dish for a family style pie.
|Bake two pie crusts or use two pre-made graham pie crusts. If baking pie crusts, let it cool down before filling with strawberries. Set aside.|
|Bring sugar, cornstarch, and water to a boil in a pot over medium heat. Stir until the mixture thickens and turns slightly clear. Turn off the heat and mix in the strawberry jello, vanilla, and gelatin. Set aside and let cool.|
|Fill two pie crusts with strawberries and pour filling mixture over strawberries. Chill overnight. Top with whipped cream before serving.|