| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3/4 cup shortening
- 5 tablespoons cold water
- 1 cup sugar
- 5 tablespoons cornstarch
- 7 ounces lemon-lime soda
- 1 quart whole strawberries
- Red food coloring, if desired
Instructions
- For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
- For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 296 mg |
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 3 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 296 mg |
Reviews
I used Sprite, and also had to figure out what type of crust to use. I made from scratch and baked/cooled before filling. Cooked it too long before the strawberries – took 2 days to firm up. But Really, Really good. and with whipped cream it is killer!
no baking instructions of the crust and to thick
5-stars…primarily because it’s the only recipe for fresh strawberry pie on the web site.
1-star…like most other readers have given…no baking instructions for crust!
Annie, Fremont, CA
1-star…like most other readers have given…no baking instructions for crust!
Annie, Fremont, CA
I came looking for a strawberry glaze to use in a filling for a strawberry whipped cream cake. The filling recipe made a gel that was a bit thicker than I wanted, so I used a little more soda to thin it down after it cooled. Next time, I’ll use less corn starch. I’m adding the strawberries AFTER the filling is cool. To get away from high-fructose syrup, I’d rather use lemon / lime juice and water. It’s a delicious option to store-bought glaze and I’ll use it again.
The was super easy and very tasty!!! I cold not have been happier with the results. I wanted something that tasted expensive but took zero time to make and I got exactly that.
While there is no bake time and should be, it seemed obvious to me (based on the whole “pour filling into COOLED crust”) that the crust be baked first. I actually used a pre-made crust since we are gluten free and those are more complicated. Turned out great! My daughters loved it!!
This recipe does not explain how to cook the crust, or at what temperature it should be baked at. It also does not tell how long or what temperature to bring the sauce to. I brought mine to a boil, but it still tasted like corn starch. It was horrible! A huge waste of time and ingredients that were thrown in the trash.
I had no running problems with this pie and it was delicious.
1st problem, there are no cook times…. I cooked the pie crust and that looks fine, but I put the strawberries in WAY to early. It looks like pink mush pie. I tasted the glaze and it tastes mediocre…. I have seen and tasted prettier playdough.
I used club soda and added lemon juice. No problems with thickening. Just get it to the desired thickness before adding the strawberries. My company loved it.