When the sun comes out to stay and all the local strawberries are ready, I load my circus up weekly and drive out to our favorite little strawberry stand. We eat a zillion berries on the way home and devote the rest to freezer jam and pie. SO MUCH PIE.
My mom is a fantastic baker and taught me how to make her simple crust when I was a young girl. It is flaky and delicious and so easy you won’t believe it. This fresh strawberry pie is my favorite dessert on Earth (my mom would often make it for me in place of Birthday cake!) and the most commonly requested recipe of anything I make. I’m so excited to share it with you today so it can become a Summer highlight for your family as it is for ours.
For the pie crust:
(makes two shallow pie crusts or one deep dish pie crust) 2 cups flour 1 tsp. salt 1/2 cup veg. oil 3 T cold waterMix flour and salt. Add oil, mix with fork until well blended, like fine crumbs. Sprinkle with water and mix with fork. (If you are making two shallow crusts, separate dough into two equal balls.)
Roll dough between two pieces of waxed paper (wet counter underneath to prevent slipping of paper).
Peel off top paper. Place pie dish on top of crust and flip it over so crust is now inside the dish. Peel off remaining waxed paper.
Trim or flute crust as you like.
Prick crust with fork to allow air. Bake at 450 deg. for 12-15 minutes.
For the pie filling: 1 cup sugar 2 T cornstarch 1 quart fresh strawberries, coarsely sliced (the thing I love about local berries, besides the incredible flavor, is that they are small enough to leave whole!) 1 T butter 1 small package strawberry gelatin (don’t be afraid of the jello, it just helps the pie set up!) 1 T lemon juiceMix sugar and cornstarch in a saucepan. Mash 1 cup of the berries and add water to make 2 cups. Stir into sugar mixture. Cook and stir until boiling. Boil 2 minutes. Remove from heat and add butter, jello, and lemon juice. Stir to dissolve jello. Spoon a third of mixture into baked pie shell. Top with remaining sliced berries. Cover with remaining mixture. Chill. (Obviously the longer you chill the pie, the more it will set up. I prefer it on the soft side, so check on it after 30 minutes or so.)
We love to serve this pie with vanilla ice cream or honey Greek yogurt.
That’s it! Please let me know if you have any questions and tag me on Instagram if you make the pie. I would love to see!
***All images by Olivia Leigh Photography. xoxo