Prep 45 mins
Cook 0 mins
This recipe came from a college friend. Thanks Cindy. We have used it for years. Easy to make.
- 1 1⁄2 quarts strawberries
- 1 cup sugar
- 3 tablespoons cornstarch (or more)
- 1⁄2 cup water
- 1 tablespoon butter
- 1 9-inch baked pie crust
- Crush part of berries.
- Add sugar, cornstarch and water.
- Cook on med. heat and stir constantly.
- Cook till boils and thickens.
- Stir in butter.
- Mix in whole berries.
- Put in baked pie crust.
- Top with whipped topping or cool whip, etc. right before serving.
This is just like my Grandmother's recipe! I remember her making this when the local strawberries were ripe. Her recipe did say to crush 1 cup of strawberries and I always used my potato masher to really get them crushed. I have also used this filling over angel food cake and it is delicious.
I wanted to give this recipe 5 stars for taste, but I'd give it 3 stars for presentation. I liked the fact that it didn't use jello or any food coloring. However, it just didn't LOOK like the strawberry pies I'm used to. Maybe if you pureed the berries instead of crushing them, it would have looked better, but it still wouldn't have turned out a clear red. I used a chocolate graham cracker crust, and the taste was awesome! Thanks for posting. I'd use this again if just having at home.