There’s going to be a moratorium on strawberries in my house soon. Not because I don’t love them (I do) but because I have eaten a lot of them recently. A LOT.
Today it’ll be my grandma’s strawberry pie and every pie starts with a crust.
This pie is an easy one because the only baking required is for the crust. Of course, you could buy one of those pre-made crusts but I’m a big fan of doing as much as possible from scratch and when it’s so easy, why not?
The rest of the pie is done on the stovetop. You boil some sugar, cornstarch, corn syrup and pinch of salt until it’s thick and clear and then remove from heat and add a packet of strawberry Jell-o. (I’m not gonna lie: the almost neon color of the Jell-o sort of freaked me out, but the part of me that felt nostalgic for all the Jell-o I ate in my youth overrode the freaked-out part. You could use clear gelatin to avoid the color additive and I may try that next time.)
Then you stir in strawberries and pour the mixture in the pre-baked pie crust. Let it cool in the fridge for a few hours and eat. Easy as you-know-what.
- ¾ sugar
- 3 tablespoons cornstarch
- 1 cup water
- Dash of salt
- 2 tablespoons light corn syrup
- Small package of strawberry Jell-o
- 1 quart (4 cups) hulled and cleaned strawberries
Boil sugar, cornstartch, salt, water, and light corn syrup in medium saucepan over medium-high heat until thick and clear.
Remove from heat and add the small package of strawberry Jell-o. Cool.
Fold in strawberries and put mixture in baked piecrust. Chill to set, approximately two hours. Top with whipped cream if desired.
Basic Flour Pie Crust
- 1 ½ cups flour, sifted
- ½ teaspoon salt
- ½ cup butter, chilled and cut into cubes
- ¼ cup (approximately) cold water
Sift flour and salt into a mixing bowl. Cut in butter with a pastry knife, two knives scissor-style, or food processor with dough blade. When mixture resembles peas, add water slowly and blend with fork. Shape dough into a ball and roll out to size slightly larger than pie plate. Place dough in pie plate and pierce with fork.
Bake 450 degrees for 10 to 12 minutes.
4 thoughts on “strawberry pies forever”
I never ever ever use corn syrup and I sub in agave fot that nasty syrup. Also, I prefer tapioca to cornstarch. Healthier by these tweaks.
I hear Dianne’s suggestion, but this seems like one of those southern recipes where your health takes a backseat to the deliciousness on your plate. Making it!!
A little corn byproduct isn’t going to do much harm, though I do try to avoid it too. I actually had to buy cornstarch just for this recipe but have heard before that tapioca can be substituted as a thickener so next time I will try that. I just wanted to stay true to Grandma Litty’s recipe this go-round!
I made this for dessert, and it was delish. Best idea ever!