This Fresh Strawberry Pie tastes wonderful and making it can be a good way to use Fresh Strawberries during the Summer.
Using Summer Fruits & Berries
Red, White and Blue days are upon us and it’s time to burst out those summer fruits that make some great tasting desserts! Well, I just sort of made that up now but yes, it’s time to get out your favorite summer fruits and let’s make some desserts! Have an abundance of Fresh Strawberries you’ve probably picked or bought because they were inexpensive? This can be a good way to use Fresh Strawberries during the Summer.
In all seriousness, I have not baked a fruit pie in ages, except Apple Pies (we’re huge fans). I usually just the Marie Chandelier pies from Walmart’s freezer, I love the Berry Mix. In fact, I just threw out some leftovers I had in the fridge from about 1.5 weeks ago. Although I love this pie, I have to contain myself not to eat all in two settings. So I leave back some in the fridge, only to decide to throw out the rest days later (not sure it it was still good). But wait… what about your husband and kids, don’t they eat some too. The answer is yes and no. My kids won’t go near a fruit pie with a 9-foot pole! Well, take that back… our eldest has always loved Apple pie. But other than that, nothing else. Don’t even ask about our middle child. Nope, not happening. But if I bake a little Marie Chandelier pie and my husband is home, he’ll eat it. He loves pies – all kinds of pies that is. Where’s Baker’s Square when we need it? Oh boy, now I’ve gotten on a Rabbit Trail about pies.
Why Make Fresh Fruit Pies?
In any event, I had a can of Strawberry Pie Filling sitting in my pantry since last year. I had bought it to try making a Pretzel Pie (what do you call that Jell-O and Pretzel thing with whipped cream)? I don’t think it was the one I needed for that sort of dessert. I wanted the strawberries in syrup from the freezer isle but could not find it so I got this instead. It was my first one and it’s being sitting there. Every time I see it I thought I should do something with it. I don’t think it was expired. But then I could not come up with anything (to be honest.), except to make a strawberry pie. But then I’m not really a canned fruit type of cook so I decided to make that baby from scratch. Let’s just throw away that pie filling. Or do I still have it? I think not.
this is my second Strawberry pie, with the first one being made at home some 2 or 3 years ago (insert don’t know emoji). So I thought it would be a great idea to make another one to see how I like it. And let me tell you, cooked strawberries is not the easiest to eat. You don’t want that thing soggy. Yuck! That was why I never made another Strawberry Pie since I baked that first one. Not that I’ve mastered the art or anything but I thought, you know, let’s try this again and this time, cook that thing less. Or just top that pie with Fresh Sliced Strawberries in some sort of uncooked glaze. But then, at that point, I might as well just get some strawberries, slice them, and eat them without going through the whole baking pie hassle.
Do you know how long it takes to make a pie from scratch? OK. That’s what I thought. I guess there’s always pre-baked pie shells or pie dough and a can of fruit filling. But where’s the fun in that? I mean, I do use pre-baked pie dough but some times, a girl just go to go all out – if you know what I’m saying. You avoid the junk in some of these Canned Pie fillings (aka the loads of Corn Syrup and bulk of preservatives that no one can pronounce or never heard of before).
Anyways, if you feel like you’ve gone Strawberry Picking and have a ton that you want to use some for something else other than jam, let’s give this one a little try. Shall we?
Making the Mix
Cool
Fresh Strawberry Pie Recipe
Recipe for Dough:
- 2 -1/4 Cups All-Purpose Flour
- 1/2 Cup Cold Butter
- 1 tsp Salt
- 10 TBSP Cold Water
Directions:
- 1.5 Bails of Strawberries (sliced)
- 1 Cup Water
- 1/3 to 1/2 Cup Cane Sugar
- 2 TBSP Cornstarch
Topping:
- Extra Strawberries
- Whipped Cream or Ice-Cream (or both)
Directions:
- Measure flour into a bowl. Mix in salt.
- Cut in the cold butter.
- Use fingers to crumble until the mixture looks like tiny pieces.
- Add water one TBSP at a time stirring with a fork.
- Continue to add water (use a little more if needed) and mixing with fork until the dough comes together.
- Form dough.
- Wrap in Siren wrap, place in a bowl in the refrigerator
When ready to bake pie:
- Preheat oven to 400 degrees.
- Remove dough from the refrigerator. Let it sit out about 10 mins.
- Roll out dough on a lightly floured surface.
- Place dough in a pie dish. Trim edges (I used the extra and cut a few little cooker cutter shapes to make the word summer). You can use that extra around the pie shell before baking.
- Bake pie shell for 10 mins.
- Remove from oven and let cool while you prepare the filling.
- Cook Strawberries and sugar in a skillet.
- Boil Strawberries and Sugar (the strawberries will begin to release water once they’re heated up).
- Cook about 5 mins.
- Mix water and cornstarch and pour into mixture.
- Stir and keep cooking about 3 more minutes.
- Remove from heat. Pour into pie shell.
- Bake about 20 minutes.
- Cool then cut and serve. Add a little Whipped Cream or ice-cream to take it up to the next level. I personally loved the Whipped Cream version. It adds a little sweet to the pie. Oh men, so good. I had seconds right after I took the photos. Then another slice the following day!
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She looketh well to the ways of her household, and eateth not the bread of idleness (Proverbs 31:27).
