Strawberry Pie Recipe – Delicious with Vanilla Ice Cream
Now that we have strawberries on the farm I’m glad to be able to indulge in recipes for treats like strawberry pie. Usually I had to use what I had for jam but we’ve been getting so many I can pull some aside to make myself and the hubby a sweet or two. Strawberry pie is my absolute favorite followed closely by peach pie. I finally made my first strawberry rhubarb pie and I did enjoy it but this all strawberry is still number one.
Table of Contents
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
Strawberry Pie
For the Crust:
1 1/2 cups all purpose flour
1 TBS granulated sugar
1/2 tsp salt
6 TBS cold, unsalted butter
1/4 cup shortening
2 – 3 TBS ice water (more if needed)
For the Pie
4 pints fresh strawberries
3/4 cup granulated sugar
2 TBSP cornstarch
1 TBS sure jell (optional but it will be thicker and clearer)
pinch of salt
1 TBS lemon juice
Vanilla Ice cream if desired
Make the Crust:
Whisk together the flour, sugar and salt.
Using a pastry blender or two knives cut in the butter and shortening
Add 3 TBS of the ice water. Mix with a fork. If you need to add more water to get the dough to come together do so a teaspoon at a time.
Do not over mix.
Gather the mixture into a ball, remove to a surface lightly dusted with flour and knead a few times to form a cohesive dough.
Form into a disc, wrap in plastic and refrigerate for at least an hour.
Dust your surface with a little bit of flour and roll the dough out so that it will fit a 9″ pie dish
Carefully remove the dough to the pie dish, trim and form a decorative edge.
Refrigerate for half an hour.
While the dough is cooling preheat the oven to 425°
Remove the prepared dish from the refrigerator. Take a fork and dot the bottom of the crust with holes.
Cover with foil and fill with beans or rice.
Bake for 15 minutes in the preheated oven.
Remove the foil and beans or rice and return to the oven for 8 – 10 minutes until the crust is golden brown
While the crust is baking, make the filling:
Take 6 ounces of the ugliest strawberries and puree them in the food processor (1 1/2 cups). Whisk together the cornstarch and salt in a saucepan and add the berry puree. Bring to a full boil stirring constantly to avoid burning.
Cook for two minutes and remove from heat. Stir in the lemon juice. Cool to room temperature.
Cut the remaining berries into bite sized chunks.
Stir in the thickened puree and gently mix.
Scoop into the cooled pie shell and arrange nicely.
How Was It?
Do you have to ask? It was pretty awesome actually. There is not much sugar in the underlying sauce so it’s the true taste of the berry that really come through. It’s delicious all by itself or yummy with ice or whipped cream. It is one of those recipes that will become a yearly favorite with the harvest.
I would like to note that when I have a lot of strawberries to deal with I use a strawberry capper/huller – they don’t cost a lot of money – and it works like a dream. You don’t lose as much berry as you do when you use a knife to cut across the top. I so look forward to berry season for desserts like this or a yummy Summer Berry Tart.
Any purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional charge to you)
