Old Fashioned Strawberry Pie Recipe

Old Fashioned Strawberry Pie Recipe

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Old Fashioned Strawberry Pie Recipe

Topic: Old Fashioned Strawberry Pie Recipe

Old Fashioned Strawberry Pie Recipe
Old Fashioned Strawberry Pie Recipe

Old Fashioned Strawberry Pie Recipe

The recipe for Mom’s Old-Fashioned Strawberry Pie is a traditional, uncomplicated treat for the spring and summer months! Fresh berries are coated in a sweet glaze and topped with whipped cream, making this light and lovely dessert a family favourite.

The delicious, juicy flavour of a fresh strawberry pie transports me to my childhood summers. This rustic, old-fashioned treat was a staple of our Vineyard beach vacations. We’d spend hours gathering strawberries at a neighbouring farm, only to return home to watch Mom process jars of strawberry jam and bake a fresh strawberry pie for supper. Food memories are the finest, and this pie is a beautiful throwback!

TIPS FOR MAKING AND STORING AN OLD-FASHIONED STRAWBERRY PIE RECIPE:

It’s ideal for making this pie the day before you want to serve it. I don’t advocate putting the pie together the night before since the berries release fluids as they rest, making the crust soggy.

The leftover pie can keep for 3-4 days in the refrigerator, but keep in mind that the crust will soften as it rests (thanks to the natural juices from the berries). However, we enjoyed strawberry pie for breakfast the following day!

While the strawberry pie can be frozen for up to 3 months, then thawed pie will probably be soggy. This is another dessert that is best eaten on the first day!

RECIPE VARIATIONS AND COOK’S TIPS:

I appreciate the convenience of using a frozen or refrigerated pie crust, which I bake according to the package directions. You may also blind-bake the crust before filling it with your favourite homemade deep-dish pie crust recipe.

For the sweetest pie, use the sweetest, freshest berries you can find! In this recipe, I don’t advocate using frozen strawberries.

Top the pie with handmade whipped cream, commercial whipped cream (like Reddi-Whip), or whipped topping (like Cool Whip). It’s also delicious with a dollop of vanilla ice cream on top.

You can use this strawberry pie filling in a graham cracker crust and frost it. Make your graham cracker crust at home with this simple, step-by-step recipe.

Old Fashioned Strawberry Pie Recipe

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Old Fashioned Strawberry Pie Recipe

Old Fashioned Strawberry Pie Recipe
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The recipe for Mom’s Old-Fashioned Strawberry Pie is a traditional, uncomplicated treat for the spring and summer months!

  • Author: Mustafa Rangoonwala
  • Prep Time: 30
  • Cook Time: 131
  • Total Time: 2 hours 41 minutes
  • Category: Desert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale
  • 1 baked 9-inch deep-dish pie crust
  • 6 cups fresh strawberries, hulled and halved, divided
  • 1 pound of sugar
  •  Three tblsp of a cup of cornstarch
  • 3/4 cup of cold water
  • a 1/4 teaspoon of salt
  • a few drops of red food colouring (optional)
  • Whipped cream or vanilla ice cream is optional for serving.

Instructions

  1. Set aside 1 cup of mashed strawberries.
  2. Combine sugar, cornstarch, cold water, and salt in a saucepan. Add the mashed berries and mix well. Bring to a boil, continually stirring. Add food colouring as desired. Cook, constantly stirring, until the sauce is thick and transparent (about 3 more minutes). Remove from the fire and set aside for 10 minutes to cool.
  3. Fill the baked pie shell with the remaining 5 cups of berries. Using a spoon, drizzle the glaze over the berries, covering each one well.
  4. Place the pie in the refrigerator for 1-2 hours to chill. Just before serving, top with whipped cream or vanilla ice cream.

Notes

  • I followed the manufacturer’s directions for baking my frozen pie crust. I thawed the crust for 15-20 minutes before pricking it all over with a fork and baking it for 11-14 minutes at 400 degrees F until lightly browned.
  • It’s ideal for making this pie the day before you want to serve it. I don’t advocate putting the pie together the night before since the berries release fluids as they rest, making the crust soggy.
  • I appreciate the convenience of using a frozen or refrigerated pie crust, which I bake according to the package directions. You may also blind-bake the crust before filling it with your favourite homemade deep-dish pie crust recipe.
  • For the sweetest pie, use the sweetest, freshest berries you can find! In this recipe, I don’t advocate using frozen strawberries.
  • Top the pie with handmade whipped cream, commercial whipped cream (like Reddi-Whip), or whipped topping (like Cool Whip). It’s also delicious with a dollop of vanilla ice cream on top.
  • This strawberry pie filling can also glaze a graham cracker crust.

Nutrition

  • Serving Size: 1/8 of the pie (Excluded cream)
  • Calories: 231 kcal
  • Sugar: 31.5g
  • Sodium: 160mg
  • Fat: 5.5g
  • Saturated Fat: 2g
  • Fiber: 2.7g
  • Protein: 2g
  • Cholesterol: 47g

Keywords: old fashioned strawberry pie recipe ,old fashioned strawberry pie filling recipe, old fashioned strawberry rhubarb pie filling ,how do you make a strawberry pie from scratch

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Old Fashioned Strawberry Rhubarb Pie Recipe

Ingredients:

  • 1 pie crust recipe (Simply Perfect Homemade Pie Crust)
  • 2 lbs. rhubarb stalks, coarsely chopped (about four and a half cups)
  • 32 ounces hulled and halved fresh strawberries (about 3 cups)
  • 3/4 cup sugar, granulated
  • a quarter cup of cornstarch
  • 1 kosher salt pinch
  • 3 tbsp butter (unsalted)
  • a wash of eggs (1 egg beaten with 1 tablespoon water)
  • garnish with clear sparkling sugar

Instructions:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Transfer half of the pie dough to the pie dish, rolling it out to about 3 inches wider than the pie pan. While preparing the filling, chill the bottom crust.
  3. In a large mixing basin, whisk the chopped rhubarb, halved strawberries, sugar, cornstarch, and salt to coat the fruit in the dry ingredients.
  4. Fill the chilled pie crust with the contents.
  5. While the top crust is being prepared, dot it with butter and place it in the refrigerator.
  6. The second half of the pie dough should be rolled out to about 3 inches wider than the pie pan.
  7. Cut into strips and lay over the filled pie in a lattice design.
  8. Trim the excess, roll and crimp the edge, brush with egg wash, and top with clear sparkling sugar.
  9. Bake for 20 minutes at 425 degrees F, then reduce to 350 degrees F and continue baking for another 45 to 55 minutes, or until evenly browned and bubbling.
  10. Allow for 2 hours of cooling time before cutting and serving.

Notes:

  • Alternatively, the pie can be made with just the bottom crust and a layer of Basic Streusel Crumb Topping on top.
  • Click here for additional information on the pie crust: Perfect Homemade Pie Crust.
  • This pie is excellent with a scoop of Old-Fashioned Vanilla Ice Cream or No-Churn Vanilla Ice Cream.

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