Prep 30 mins
Cook 1 hr 30 mins
This recipe comes from AAARecipe.com and just in time for strawberry season. Azar's restaurant had the greatest tasting pie!
- In baked pie crust add sliced strawberries.
- In small saucepan, mix water, sugar, and cornstarch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes.
- Remove saucepan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and serve.
After reading the previous review I decided to take some steps to hopefully insure a better result. After I cooked the sauce I set the pan aside to cool down. Then I started gently slicing my strawberries into a bowl. After they were all sliced I placed them in the pie crust, then poured the sauce over it and refrigerated. After 1 1/2 hours it wasn't jelled enough so I left it overnight. I had a slice for a late breakfast today and it was wonderful. The crust was completely intact, the sauce had jelled to a nice medium jel as it should be, and the sweetness of the sauce nicely sweetened my tart strawberries so that it was neither too sweet or too tart. It was wonderful. I will make this again, and can't wait to go eat another piece.
This recipe was such a find , thank you for posting it. I first tasted Bob's Big Boy strawberry pie in 1965, outside Jacksonville, Illinois on the way home from college. The memory has lived on and was revisited by this wonderful recipe. I served it as dessert this Easter and my brother declared it to be the best pie he ever ate. Exactly how I felt in 1965. I followed the recipe to the letter ( except leaving the berries in thick slices,or whole as I remembered) and it turned out perfectly. This will be a go to recipe from now on.
My husband first made strawberry pie from our own berries, and titled it, "Dad's Doorstep Strawberry Pie." (put the plants close to the house) When we had to make the pie 'sugar-free' he modified the recipe. Recently I was trying to remember his recipe and decided to "Ask Food.com" Thanks for posting this. I had a 10" deep dish crust and the larger package of gelatin worked perfectly!