Fresh Strawberry Pie

Fresh Strawberry Pie created by BB2011

From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
  • Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
  • Top with whipped cream. Chill.
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RECIPE MADE WITH LOVE BY

@LonghornMama
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@LonghornMama
Contributor
"From a Houston Junior League cookbook, this is by far my favorite way to eat fresh strawberries. Quick, fresh, sweet and not at all gloppy. I think it's better when eaten right away than when chilled. If you purchase the red gloppy substance sold in your grocer's produce section to make strawberry shortcake or pie, please stop!!! This recipe can also be used as a quick strawberry shortcake or poundcake topping. You'll be suprised at the bright red color without food coloring, corn syrup or other nasty things that detract from beautiful fresh berries."

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  1. cookee monster
    My son is very, very picky and said recently that he wouldn't mind trying strawberry pie. He doesn't eat fruit pie of any kind. He eats fresh strawberries reluctantly. I've made strawberry pie in the past and didn't like the glop from the grocery store or the kind that called for jello. I looked at a number of recipes and decided this was the one to try. I cooked the gel as directed cooking at a low boil for 3-4 minutes stirring constantly to make sure the cornstarch was cooked and it was opaque. I then pureed it because I knew he wouldn't not like bits of cooked strawberry. I ended up using more than a quart of strawberries because the gel went farther because I didn't slice them. He loved it. His sister is not happy because there aren't more leftovers. This will definitely be made again. I may use a tad bit less sugar next time depending on how sweet the strawberries are.
  2. ATx Random
    This is a delicious recipe. After reading some of the comments, I made some tweaks. I used 1 cup of strawberry puree, reduced the cornstarch to 2 TBS, and water to only 1/3 cup. Because I added 1 C of strawberry puree to the cooked mixture, my "glaze" did not look clear. But for me, taste is more important than looks. This pie was a big hit.
    • Review photo by ATx Random
  3. James H.
    to be fair, I used more like 3/4 to 1 cup of strawberries instead of the 1/2 cup called for. Also tried reducing the amount of cornstarch but it was still more than 2 1/2 Tablespoons.
  4. James H.
    Flavor was AMAZING! -1 star because the filling never really set up. Maybe it needed to be refrigerated over night like someone else said but if so, the recipe should have said that.
  5. Donald T.
    A great pie easy to make
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