These cookie bars are just divine. Delicious and simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 (9 inch) unbaked pie crusts
- 1 ¼ cups white sugar
- ⅓ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 cups fresh strawberries
- 2 tablespoons butter, cut into pieces
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Place 1 crust in the bottom of a 9-inch pie pan.
- Combine sugar, flour, and cinnamon in a bowl. Mix lightly through strawberries.
- Pour filling into the pastry-lined pan and dot with butter pieces. Cover with top crust and cut slits in the top to vent. Seal and flute the edges.
- Bake in the preheated oven until the crust is slightly browned, 35 to 45 minutes.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 301 mg |
| Sugars | 35 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it!
Haven’t tasted it yet but looks and smells amazing…..so easy‼️. Just came out of the oven. The only thing I added was 2tsp tapioca to thicken.
My family loved the pie. The only changes I made was I added 2 Tbs of cornstarch to the flour and instead of using sugar I used a sugar substitute. I would have taking a picture but the pie is gone.
I made this pie for my fiance tonight. It did not turn out well. A liquidy mess, is what it is. Never again will I make this disgusting recipe!
loved it. i couldn’t find my pie plates, so i improvised with my cupcake tins and made strawberry tarts. the recipe is basic and therefore SO good. i put about a teaspoon of butter on each one before attaching the top crust. yummy!
Super easy and cute! Would recommend for some weekend spooky pie baking
Amazing recipe! I used cornstarch as a thickener instead of flour because it is what I am used to. I also threw in some blueberries because I had them! It was AMAZING! Thank you!
I did add the 2 tablespoons of cornstarch and used a butter pie crust recipe from this site! It was fabulous!! My family and myself loved it. I love alrecipes!! Every thing I cook that I find on this site is always fantastic!!
This pie was awesome. I added corn starch to the flour ingredients. The rest I followed as stated. Let the pie set a few hours before eating. We have been eating this for three days and we don’t eat any kind of sweets. Definitely making again.
Amazing and easy recipe. After strawberry picking I realized I had an over abundance of berries. I searched for what I thought looked like the perfect recipe and I was right!! Second time in 3 days making this pie. I followed some suggestions and added 2 tablespoons of corn starch and cream and Sugar on top. Look no further…this is a keeper for sure!.
I haven’t tasted the pie yet, but thus far it looks delicious! I used a few of the modifications, such as adding 2 tbsp. of cornstarch to the filling and baking at 425°f for 30 minutes and then changing it to 350°f for the last 20 minutes. Made my own butter crust. Looks great!
Added 2 spoons of corn starch to thicken it up. People ask me to make this pie every season
I made exactly as specified. My husband raved about this pie. Best strawberry pie ever. I used egg white to wash the top crust. Makes it beautiful golden brown.
My late grandmother used to make these all of the time and I’ve been feeling her nudging me to make one for the past few weeks. With a little modification, this recipe is spot on!! I only used about 1 TBSP of butter in total on the top/bottom crusts and in the filling, 1 TBSP of raw brown sugar in the pie filling, squeezed fresh lime juice over the strawberries, added corn starch, dressed up the pie crust with a mixture of cinnamon/brown sugar with a pinch of salt, and baked the bottom pie crust for 10 min before adding the filling. I also baked it on high at 218 Celsius which is 425 degrees for a half hour and 350 degrees for 15 minutes. Then I let it cook before I cut it. I normally don’t like my baked goods super sweet hence the low amount of sugar added to this dish. It was delicious but I could’ve added a lil bit more to the fresh strawberries although they were already pretty sweet. I did add a pinch of salt to the strawberries to draw out the sweetness. The crust was flaky and golden brown while the pie filling settled nicely, not soupy at all.
I read Frank the trained cooks review and many others before baking. I sadly didn’t have 5 cups of strawberries but 4. For me the 1.4 cup flour four cups berries was too dry. I did add milk and a little sugar as frank suggested but it did t really do much in this pie for me. I would try again but 5 cups Berries
Made exactly like recipe it was perfect thanks
Sliced the strawberries, only used 3/4-cup sugar and forgot about the butter before adding top crust. This was fantastic!!
It turned out runny and wayyyy too sweet. I’d put half the sugar and a bit less butter maybe.
I did it yesterday and followed my daughter’s lecturing tbe recipe. I got a good looking pie but not a sweet one. The consistancy of the dough was good so I’ll try it again and pour the filling onto the dough. It needs 35 minutes no more. To compensate on the missing sugar I poured ice sugar and strawberry marmelade
This will be my go to recipe for two crust strawberry pie. I read a few reviews before starting. I made a couple of tweaks. I added one tablespoon of cornstarch to the flour. I used one cup of sugar because my berries were sweet. I let the strawberry mixture sit while I rolled the pastry and put it in the pie plate. Quite a bit of juice came out so I drained some leaving the mixture juicy but not swimming in it. The pie was delicious!
Easy and delicious!