Strawberry Pie

Another recipe from my family collection continuing with the Strawberry theme!

Recipe from my family collection


  • 1 pie shell (baked)
  • 1 quart strawberries
  • 3/4 cup sugar
  • 3 Tablespoons cornstarch
  • Salt

Wash and crush 1/2 of the berries. Heat to boiling point and add sugar, cornstarch, and salt. Cook slowly until mixture is thick and clear, stirring constantly, about 15 to 20 minutes in a double boiler. Place rest of the whole berries in bottom of the pie shell and pour hot mixture over them. Chill and serve with whipped cream.

When I made this I did “cheat” and used a store-bought pie crust (because I really don’t care for making pie crust myself and it’s a lot faster for me). One other difference that I did was instead of just crushing half the berries, I pulsed in my blender. So the cooked berry mixture is probably a lot more opaque than the original recipe. But, it was a lower energy day and taking a few seconds to blend the berries was a better use of my energy than trying to crush them.

Other than that, I pretty much followed the recipe. It made an excellent pie and I wondered why on earth I had never made it before. It was a pretty simple recipe to make (especially with the pre-made pie crust) and it definitely is an excellent way to highlight the fresh strawberries of the season.

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