So it’s time to bring out the red, white, and blue! I’ve decided that I would actually use those beautiful red strawberries from the garden for more than just snacking. Strawberry pie it is! I still cannot believe how many strawberries are growing.
When I make strawberry pie, I always use regular piecrust, but I thought it would be better with sugar cookies. From the research I did, I don’t think I am able to do that. So, I found an alternative! Shortbread cookie piecrust! It doesn’t get much better than that! Who knew? All you do is press it into the pie pan. I must admit, the ‘no rolling’ was nice. http://allrecipes.com/Recipe/Shortbread-Pie-Crust/Detail.aspx
There are many variations to strawberry pie, but they are all really the same… water, cornstarch, sugar, Jello, and strawberries! The sugar really doesn’t matter if your measurements are accurate. I’ve seen recipes from ¾ of a cup all the way to 3 cups (3 cups would be a little much and you wouldn’t even taste the strawberries).
Strawberry Pie Recipe for 2 pies in shallow 8” and 9” pan:
- 1 3/4 cups water
- 1 cup sugar (you can subtract a little sugar if you’d like, I don’t think it would make too much of a difference)
- 2 tablespoons cornstarch
- 1 (3 oz) box of Strawberry Jello (this is needed- if you just use cornstarch it will be runny, I’ve tried that already)
- 4 cups of sliced fresh strawberries
- 2 shallow pie pans- I used 8” and 9” pans with shortbread crust recipe from above
- whipped cream for topping (optional)
- Boil water, sugar, corn starch- bring to a boil and boil for 1-2 minutes until it starts to become thick.
- Remove from the heat and add Jello and stir.
- Cool for 30 minutes in fridge (this helps the crust from getting too soggy and helps keep strawberries from turning to mush- it is nice and thick and not overly hot)
- Fill cooled pie crusts with strawberries.
- Pull pie filling from fridge and pour over fresh sliced strawberries.
If I have more strawberries to harvest later this week, I just may try individual strawberry pies. I have leftover dough in the freezer. But for now I’m just going to enjoy the pie.