Fresh Strawberry Pie with Special Shortbread Crust
"Most fresh strawberry pies call for a regular pie pastry or a graham cracker crust. This crust is similar to shortbread and complements the fresh strawberries wonderfully! I hope you enjoy it as much as I do! My mom would make this pie every summer, and it was gone before you could blink, it's THAT good!"
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 pie
ingredients
-
Crust
- 1⁄2 cup butter
- 1 cup flour
- 2 tablespoons granulated sugar
-
Filling
- 16 ounces fresh strawberries, hulled and sliced,approximately
-
Glaze
- 1 (3 ounce) package strawberry Jell-O gelatin dessert
- 3⁄4 cup granulated sugar
- 2 1⁄2 tablespoons cornstarch
- 1 3⁄4 cups boiling water
- 2 tablespoons butter
directions
- Pre-heat oven to 375.
- Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
- Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
- Remove from oven and cool completely.
- While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
- (I use a whisk and stir constantly) Remove the glaze from heat.
- Add the butter and stir into the glaze until melted.
- Cool the glaze.
- While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
- When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.
Questions & Replies
-
Shouldn't the butter be cold for this and could I use food processor to crumble together?
Reviews
-
Simple, pleasing to the eye. Serve with a dollop of whipped cream. -
I made this for a family get together and the next time we got together it was requested again. However, the second time I made it I spread cream cheese on the crust before filling it with strawberries. YUM!! I have a recipe for strawberry pie that has been the family favorite but I think this one is taking it's place. -
I am just making my second pie from this recipe now. I love the shortbread crust mainly because it is so simple. I think it has good flavor too, but not that much different from a regular pie crust. I did have a problem with it sticking. I used a glass pie plate. I think next time I should use a non stick or grease with cooking spray. Anyway I love this recipe and will use this always as my strawberry pie recipe. Thanks! -
Nice spin on the crust!
RECIPE SUBMITTED BY
MapleLeafLili Hill
Athens, Georgia
As a recent Immigrant to the U.S. of A., I'm passing my time baking and doing crafts,
I came here from Alberta, Canada in August of 2002. When I lived in Alberta, I spent my afternoons/evenings working the later shift in an Oat and Barley Flour mill owned and operated by ConAgra Foods. My interest in baking peaked while I worked at this mill. Many oatmeal and/or barley inclusive recipes have worked their way into my collection over time. And Quaker oats, are NOTHING compared to ConAgra Oats. Keep an eye out for my baked good recipes, coming soon, and as often as I make them. I come from a german-canadian background, with a little polish, irish, ukranian thrown in... I also took an interest in trying ethnic dishes, so a few of those recipes are lying around too.
In my spare time I do crafts as well, basically including balloon-twisting, face-painting, tatted lace making, parchment card making, sewing, and scrapbooking.
My hubby builds computers, so due to our abundance of the machines, I also spend time surfing the net, and playing computer games.
Anything else you want to know? Ask :)
