“Here is the recipe for the Strawberry Pie I made the other day. Just for the record I used frozen strawberries and then let them defrost and they were absolutely fabulous in this recipe. Without further a do...The Yummy Strawberry Pie courtesy of my friend Katie. I believe it is a family recipe. This makes 2 pies.”
2hrs 10mins
2 9-inch pies

Ingredients Nutrition


  1. Most Important Step - Homemade Pie Crust:
  2. In a large mixing bowl, whisk together 2 cups sifted flour, 2 teaspoons sugar, and a dash of salt. Cut in 2/3 cup shortening with fork or pastry cutter.
  3. Slowly add ICE cold water and stir with fork until ball then roll it out and put in pie pans.
  4. Heat oven to 425°F -- cover pie crusts with foil (butter side touching crusts) and fill foil with pie weights or beans.
  5. Bake crusts for about 10 minutes. Remove foil, reduce heat to 350°F and bake crusts for another 10-12 minutes until golden brown. Sit crusts out to cool until filled.
  6. For Strawberry Filling:
  7. Put about 2 1/2 cups of whole strawberries into each pie crust. You can keep the strawberries whole or slice them if preferred. Make sure they are patted dry before putting into crust.
  8. Then clean and slice approximately 1/2 quart strawberries. Bring 1 1/3 cup sugar and 1/2 cup water to a boil. Add strawberries. Dissolve 1/4 cup cornstarch in 3/4 cup cold water. Add to syrup mixture. Cook approximately 10 minutes over low heat until thick and clear. Stir often. Add 1 teaspoon lemon juice. Pour glaze over whole strawberries in baked pie shells. Let cool in the refrigerator for a few hours to set.
  9. Top with homemade whipped cream (heavy whipping cream + sugar to taste).

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