I had mentioned in an earlier post that the strawberries now available are super sweet, so when it was 70 degrees the other day, it seemed like a Strawberry Pie day! I originally made this pie, then changed it up a little bit, and it’s so easy and quick. I see those containers of strawberry pie goop often times placed near the strawberries in the grocery store, and although that may be good, red goop is not appealing to me. (Remember, if the cook doesn’t like, probably not showing up on the table.)
One of my good friends that lives down the street, Donna, has a son who loves to cook. SO, I invited him over to make strawberry pie with me. We also watched the KU basketball game at the same time, so we definitely had to multi-task.
Now prior to chopping the strawberries, he PROMISED me that his mom let him use a knife. I told him we weren’t losing a finger on my watch! He said it was ok, but I’m not sure that was the complete truth. Anyway, I armed him, and he went to work – me washing, him chopping. Also, to expedite the process, I had Connor pre-bake his pie shell and bring it with him.
Pierce frozen pie shell with a fork and pre-bake.
You can use a boxed pie shell, which I frequently purchase, or make a homemade one, which is something that is not up my alley! We chopped up the strawberries, and I taught Connor that he should taste as we go. He did kinda give me “the look” but kept on rolling.
Surely they won’t miss a few……
We placed chopped strawberries on the bottom of the shell and placed the rest in the saucepan with sugar to bring to a boil. The end goal is macerated strawberries which is what occurs when you add sugar and it gradually draws the juice out. As this was occurring, we used a potato masher to smush them up. After this delicious mixture came to a boil (word of caution to Connor occurred – stir easy because that hot mixture will BURN you) we added the thickening agent and kept simmering until thick. Dump this on the strawberries in your pie crust, and voila, you have amazinglicious Strawberry Pie.
My little addition that I’ve used is to add a tablespoon of strawberry jello mix after the cornstarch as it just adds a little more flavor. Connor and I forgot to (of course, he didn’t know he was supposed to 😉 and the pie still came out really good. I put a box of strawberry jello in this cute container for just this purpose:
Finished product once it’s chilled. Connor wanted to eat it immediately and I told him that wouldn’t work out so swell! I convinced him to take it home. Feedback from the fam was good, so I hope he will be making it for them again in the future.
So, so good!
You might even throw some blueberries in the bottom of it, or blackberries. Don’t think you can mess it up.
Hope you enjoy, Connie Kaye
1 baked pie crust
1 qt fresh strawberries
1 cup white sugar
3 TBSP cornstarch
3/4 cup water
1 TBSP strawberry gelatin
Arrange half of the strawberries in baked pastry shell. Smush remaining berries and combine with sugar in saucepan. Bring to a boil over medium heat, stirring often. Whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling mixture. Reduce heat and simmer until thickened, stirring, about 10 minutes. Add gelatin if desired. Pour mixture over strawberries in pastry shell. Chill for a few hours. Serve with a blob of whipped cream.