Strawberry Pie

I made this pie for my son’s birthday and it was the easiest pie I ever made and it was so delicious! Eveyone loved it! The only think I did differently was use lactose free whipping cream.

Awesome recipe! I doubled the recipe and made it exactly as written and it came out amazing!!! Beautiful and delicious. To help anyone not familiar with this type of recipe, the mixture needs to come back to a boil after adding the cornstarch water and BEFORE you turn the temp down or it will not get hot enough to thicken properly. The directions do not state that specifically, and that may be the problem some have. Be patient, it is unlikely that you will cook it too long.

Absolutely LOVE this recipe. The only thing I substituted was Clear Jel Powder for the cornstarch. It turned out perfect. One tip… The strawberry pie filling may take longer to thicken depending on humidity. Today it took 18 minutes to thicken properly.

This recipe is so close to being good but a little messed up as written. Here’s what you need to know to fix it (I’m a former professional pastry chef). How cornstarch works as a thickener…you stir in the slurry and it’ll look cloudy/pink. Keep stirring and heating and it will come up to a boil and the glaze will become clear. Simmer it about a minute for full thickening potential. If you keep boiling it for the 10 min this recipe incorrectly recommends, it may lose all thickening power and filling will be soupy. Also watch out adding lemon juice as many people say – acid inhibits the thickening of cornstarch as well. So my recs to make this a five-star recipe. Taste your berries. If they’re very sweet, add less sugar (maybe 3/4 cup instead) rather than adding lemon. I do like to put the whole raw berries in the crust but I prefer to quarter the berries I’m using in the glaze. Bring the chopped berries/sugar to a boil, whisk in the slurry, bring back to a simmer, simmer just 1 min, then pour into berry-filled crust. Chill for a few hours, it will be perfect and sliceable. Hope this helps!

I love this pie recipe. It’s so easy and delicious! I saw a review where someone couldn’t get the sauce to set. Here’s what you do for it to set: 1.)Put half of the strawberries into a big sauce pan 2.)take a potato masher and mash the strawberries, then put the sugar on top of it. Cook on medium. It’ll start to boil. 3.) In separate bowl add the cornstarch to room temp or cold water. Then mix. 4.) As you’re mixing the boiling strawberries and sugar, pour in the mix of cornstarch and water. 5.) Keep stirring for 10 minutes, usually I put it between medium and low, keeping it bubbling but slowly lowering the temp to low over 10 minutes. 6.) After 10 minutes take it off the heat and pour it on that beautiful crust you made, with half of the strawberries on it 7.) Regarding the crust, usually this is my first step. I’ll be lazy and buy the Pillsbury pie crust and roll that onto a pie tin after it’s been out of the fridge for 15 minutes. Take a fork and poke it all over the bottom and sides of your pie crust. Cook that at 450f for 10 minutes. Then let it cool for about 30. Usually I do this first so I can do everything else while it cools. 8.) Anyways put the pie into the fridge for a few hours, usually I let it sit overnight, it doesn’t need to be that long but I don’t know, it really makes it work. 9) take 1 pint of heavy cream and add 3 table spoons of sugar into mixing bowl and put it on high until you see those nice peaks. My mom loves whipped cream and she’s getting this pie for her birthday dessert, so I pile it on top. Of hers at least, some people can’t do dairy, so only add it if they want it.

Use tapioca flour for thickening if you add citric acid like I do.

I’m fairly certain you meant to say put strawberries in a sauce pan with sugar AND the water mixture with cornstarch. Strawberries and sugar ALONE won’t come to a boil! Yikes! I made my pie crust from scratch, came out amazing….

I used swerve sugar substitute it was fantastic. Going make one tomorrow

I love this recipe. I changed the pie crust to Graham cracker crust and I add one tablespoon of lemon juice. I also pureed the strawberries that I cooked. I let it cooked for 3 hours and refrigerated over night. It came out great. I have made 3 pies and have away 2 of the pies. Everyone loves them

Added about 1/4 of a teaspoon of lemon juice to it at the end to make it more tart. Was delicious

I uses a graham cracker crust .

Really good pie. Everyone enjoyed it!

The only thing I did differently is add 3/4 of orange juice instead of water and half the amount of sugar. Everyone loved it!

Simple. Easy! Delicious!

I used more strawberries than indicated and I followed the recommendation of one review and lined my baked pie shell with melted semi sweet chocolate morsels, melted. I found the pie filling a bit too sweet; may put a little less sugar next time. Overall, a wonderful, easy recipe I’ll surely make again.

I followed the tips from ShellyBerry dated 6-19-2006 and it worked out beautifully. “……use more berries (1 1/2 qts.) and less water (only 1/2 cup). You crush 1 cup worth of berries and add the water to that. Mix the sugar and cornstarch together (will blend much better) and then bring the whole thing to a boil. Let it boil for 2 minutes until thick and translucent. Add 1 tbs. butter and let it cool before adding to the crust.” Worked like a charm.

Way too sweet and did not set. I cooked sauce until it was like jelly and even added a little agar. Still the pie is liquid after 12 hours of refrigeration. Something is wrong with this recipe.

This was such a simple recipe to follow and was simply delicious. This will be one of our go to’s this summer.

I very much prefer the jello strawberry pie over this one. tastes like strawberry preserves. Not a fan.

I made this delicious strawberry pie for Easter this year. Easy recipe and delicious! I wish that my strawberries were just a bit more ripe.

Awesome! Substituted Truvia for sugar, as indicated on Truvia label.