Fresh Strawberry Pie

READY IN: 35mins
Recipe by tinebean21

I got this recipe from a magazine (Relish) that came with my local paper. Sounds like a great way to use fresh strawberries!

Top Review by Muffin Goddess

I love this pie! I definitely needed more than 42 vanilla wafers to get 1 1/2 cups of crumbs (I didn't count out the extras, but I'm guessing it was about 60 total, less than one whole box either way). I wasn't paying enough attention, so I added the whole amount of vanilla to the crust, then realized when I was making the glaze that I was only supposed to add 1/2 tsp. to the crust. Oh well, I just added 1/2 tsp to the glaze part because I was afraid that 1 1/2 tsp in both parts would be too much (maybe not, but I didn't want to take the chance and ruin the pie). Everything tasted just fine in the end, though. I had to cut my strawberries in half for the last step, because even my smallest berries were pretty big (I used the really enormous ones for the glaze part). I got a good photo of the uncut pie (I'll post that once I have time to figure out the camera size settings), but I found that the cut pieces kind of fell apart and plated out more like a crisp than a cohesive slice of pie, so I didn't snap the sliced pie. No matter, though -- it tasted wonderful no matter what shape it was in on the plate! Beautiful color, too -- very visually appealing. Thanks for posting! Made for PAC Spring '10

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine cookie crumbs, sugar, 1/2 tsp vanilla and butter and press into a 9-inch pie dish.
  3. Bake 10 minutes or until set and barely beginning to brown. Let cool.
  4. Slice 2 cups strawberries.
  5. Combine strawberries with 2 tablespoons water in a saucepan and bring to a boil while mashing strawberries, cook 2 minutes.
  6. Push strawberries through a sieve with a spoon and discard any solids that remain.
  7. Measure juice and add water to equal 1 cup.
  8. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over med. heat until thickened. Boil 1 minute Remove from heat and stir in remaining vanilla.
  9. Place 1/3 of remaining berries in pie shell; drizzle with 1/3 of glaze.
  10. Repeat twice.
  11. Chill 2 hours or until set.
  12. Serve cold with whipped cream, if using.

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