Fresh Strawberry Pie
This fresh strawberry pie is a total breeze to whip up—no skills required. There’s no sheet pan needed here either—just one 13-by-9-inch pan will do (with parchment paper, of course). The pie starts with a homemade crust, which I like to make with a mix of shortening, butter, brown sugar, and flour. What could be easier? It’s then slathered in a delicious glazed sauce that mimics the flavor of an all-butter sauce. A dash or two of salt completes the filling, which you’ll stud with tons of fresh berries and lemon juice before baking. And the end result? The most delicious strawberry pie you’ve ever had—and, trust me, I’m talking from experience.
- 1 9 inch pie crust
- 4 cups fresh strawberries sliced
- package strawberry jello
- Fresh whipping cream.
- 2 tbsp cornstarch
- 3/4 cup sugar
- cup water
- Bake the crust according to package directions.
- To help the crust stay in place while baking, line the crust with aluminum foil and bake for 8 minutes, then remove and bake for an additional 5 minutes.
- Mix the sugar, cornstarch, and water and whisk in a bowl until smooth.
- Bring the mixture to a boil and whisk for 2 minutes until it starts to thicken. Remove from heat and add strawberry jelly until dissolved. Leave the mixture aside to cool.
- Arrange the strawberries in the crust and pour the cooled mixture over them. Then put it in the fridge for 3 hours or overnight, until it hardens.
- Serve with fresh whipping cream.