This recipe for strawberry pie comes from my friend Jane. She is a rock star in the kitchen and I cannot believe it took me so long to try her recipe for strawberry pie. This pie was delicious! Everyone in our house loved it, especially my husband.
Strawberry Pie Recipe
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/3 cup vegetable shorting {I LOVE Crisco!}
- 1/2 teaspoon salt
- 3 tablespoons cold water
- 3/4 cup sugar
- 3 tbsp . cornstarch
- a pinch of salt
- 1/3 cup water
- 2 cups strawberries (, crushed)
- 2 1/2 cups sliced strawberries (, sliced)
Instructions
- Pre-heat the oven to 400 degrees
- Combine pie crust ingredients together, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
- Bake the pie crust {empty} for 8-10 minutes at 400 degrees or until it turns light brown. Set aside
- Combine the sugar, cornstarch and salt in a saucepan. Add water and crushed strawberries and bring it to a boil over medium high to high heat, stirring often. Once the filling is thick {when you take your spoon across the bottom of the pan it should take a few seconds for the filling to re-cover the exposed pan}, remove it from the heat.
- Lay the sliced strawberries in the bottom of the baked pie crust and then cover with the warm filling. Let cool completely and then refrigerate until ready to serve. I like to serve each slice with a little bit of fresh whipping cream.
You can find more of my friend Jane’s recipes in her cookbook Thy Hand Hath Provided: Recipes and Preserving.
SHARE:
Trina says
Why do you love Crisco??? I thought nobody used that anymore except for making emergency candles! 🙂
Dianne says
I use Crisco all the time. It comes in the small plastic packages near the baking products. Although, Lard is the best in pie crust. What do you use in your pie crust? I didn’t think there were any alternatives out there. Thanks
IC says
Yikes!! Is there a transfat free version?
Madam Chow says
Yes! Spectrum Organics also makes a trans fat free version. People like Crisco because it makes a flaky pie crust. Another option is lard, which is actually healthier, believe it or not!
IC says
Yep, I render lard from pastured pigs for pies!
Or just use butter or coconut oil when I run out. I’ve never eaten shortening.
Dianne says
Oil? How can you use oil in pie crust? I really do not understand. It does not solidify.
Laura says
Crisco IS tranfat free! Check the label, or believe what their website says!
Trina wonders why Mavis loves Crisco. Well, I can’t speak for her, but I love Crisco because it makes delicious, flaky crusts and biscuits! My pie crust and biscuit recipes have won me and my children blue ribbons at the fair. I have tried other kinds of shortening, but none have given me the results that Crisco has.
Emergency candles? I just make sure my flashlights have battery power! I only use candles for Thanksgiving and Christmas dinner, or in pumpkins for Halloween. I don’t even know anyone who makes candles! I didn’t know you could make them with Crisco! We made candles for crafts once, but we used bees wax! Crisco isn’t cheap, so I would rather cook with it and get candles at the dollar store.
IC says
It is not trans fat free. It is low in trans fats and thus by law can be labelled trans fat free. Look at the label.
There were flaky crusts before genetically modified, heavily sprayed soybean oil.
Stick with lard or just butter, palm or coconut oil. Real food is real nutrition.
IC says
What I mean by look at the label is that anything “partially hydrogenated” = trans fats. If it is a small amount per serving it can be listed as zero. Many products were not even reformulated when the labeling requirements were introduced. Instead the portion size was decreased in order to make the trans fat amount allowed to be counted as zero.
Lisa says
I have never made a strawberry pie before, but I think it’s time I had! This looks so yummy. Now I’m just hoping for some berries in my reclaimed food box tomorrow.
Trish says
I was wondering if anyone had used coconut oil. I made buttermilk biscuits from it last weekend and could not tell the difference from the Crisco version (which I don’t use anymore). I would think if the flour was cold (and perhaps the coconut oil) it would be just as flaky.
Trish says
Also, I don’t use whipped cream anymore on strawberries. I take a cup of sour cream, add sugar to taste and a tsp. of vanilla. Try that some time and you’ll never want whipped cream again!
Emily says
Planning on making this with coconut oil tomorrow to prove to my crisco-loving-pie-baking husband that it will work.
Jennifer says
When I made this mine looked creamy or milky, it didn’t look clear like yours what do you think I did wrong.
Mavis Butterfield says
Oh Jennifer, I’m not sure what happened. 🙁
Wendy Steele says
Jennifer,
Mine went through a milky, creamy stage too–I just kept cooking the mixture until it became red again.
I’m thinking of using this recipe for all my summer fruit pies!!!–It should work, right?–it’s so easy!!!!
ChrisM. says
It’s not like we should be eating pie every day! It’s a special once-in-a-while treat. Enjoy some Crisco. My mom uses Crisco all the time and the woman is 82.
Mavis says
Exactly Chris!
Dianne says
My Mom used Crisco shortening and butter for everything when I was growing up and beyond! Unfortunately, she died in an accident, but at 84 she was NOT on one medication – moderation – you can’t cheat a GOOD pie crust!- I am very healthy as well as 63. I use Crisco shortening and butter – no artifical butter for me – never had margarine as a kid. Yuck!
JP says
Want to up the num factor? Use coconut oil in the crust. While it is still hot, sprinkle semi-sweet chocolate chips on top. When they melt, smear the chocolate into a thin layer. Chill in fridge, then proceed. OMG. It was SOOOOO good.
Emily says
Back to make this again. Best strawberry pie ever!
Rebecca in MD says
Can you tell us how many pints or quarts of strawberries you need to get the number of cups in the recipe?
Mavis Butterfield says
A cup of strawberries typically weighs 4-5 ounces.
Stacie says
My Grandfather made this same pie but instead if sliced strawberries he would put whole berries (pointed side up) around the bottom of the crust. It is the best strawberry pie ever and only way I make it!!!
Larry says
The recipe calls for 2 cups strawberries – crushed. Is this 2 cups of strawberries after they are crushed or 2 cups whole berries before crushing them? My understanding is that it takes approx 4 cups whole berries to make 2 cups crushed berries.
StrictlyMystic says
Great recipe! I also use Crisco. If you don’t like Crisco then don’t use Crisco, use what you want. No need for the commercial. See how easy that is?
Dianne says
I made this pie! It was delicious. I used 16oz of strawberries and layered melted chocolate on the cooked crust. I had some strawberry sauce left for waffles the next morning! Yum. This is my go to Strawberry pie.