Easy Fresh Strawberry Pie
If your looking for a perfect summer dessert this Easy Fresh Strawberry Pie is it! If you have ever had the Pie from Shoney’s this should bring back memories.
Looking for a simple and fruity dessert that just screams warm weather? This tasty Easy Fresh Strawberry Pie is exactly what you need. And while this pie is quite simple and easy to make, this is one you’re going to want to make sooner rather than later.
With homemade crust, filling, and topping, you’re just not going to be able to say no to this one! (and you shouldn’t – it’s just that good!)
What we love about making this pie is that fresh strawberry taste. While you can always make this any time of the year, it’s really amazing when the strawberries are fresh and in season. They’re juicy and full of amazing flavor and that just transitions right on over into the pie.
EASY FRESH STRAWBERRY PIE
We always loved fresh berry pies. We used to buy them from the market all the time. They were good or so we thought..until we started making our own pies!
Oh my gosh!! There is a world of difference. Making a homemade filling is like night and day.
And making pie filling at home is not difficult. As a matter of fact is was super easy! And so worth the effort.
If your looking for an easy dessert with fresh strawberries try this great dessert. It’s simple. easy and always gone in minutes when we bring it to any gathering Strawberry Angel Food Cake Dessert
How far ahead can you make this pie
This pie is fine in the fridge for 3 days or so. But it never lasts that long in our house. I would suggest using the freshest strawberries for the best flavor.
Do you halve the strawberries or slice them?
That all just depends on the texture that you’re wanting. You can easily do both. All you really need to focus on is having slices of strawberry that are bite-sized and easy to eat.
As long as you have that, the shape and consistency of how you cut them really don’t matter. It also depends on the size of strawberry your using. A smaller strawberry we will half. A larger strawberry we will quarter. You don’t want to use huge strawberries and not cut them. It might look pretty in the pie but it makes it really hard to eat the pie.
Once you make up this crust, pie, and topping, just pop it in the fridge until you’re ready to eat. Make certain that you let it chill for a while as this is a pie that’s supposed to be enjoyed when it’s cooled. (and honestly, the waiting is probably the hardest part of making this entire pie!)
This pie is bound to become a summer favorite for your family. Especially for the strawberry lovers. If you need a desserts for a summer patio party or get together this is always a hit.
OTHER DESSERT YOU WILL LOVE:
Easy Fresh Strawberry Pie
FOR THE CRUST:
- 1 refrigerated Pie Crust
FOR THE FILLING:
- 32 ounces fresh Strawberries – washed and drained
- 1 cup water
- 1 cup sugar
- 3 heaping Tablespoons Strawberry Jello
- 1/2 teaspoon lemon juice
- 2 1/2 Tablespoons Corn Starch
FOR THE WHIPPED CREAM
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon Vanilla
- Preheat oven to 350
FOR THE CRUST:
- Place pie crust in pie pan and crimp edge.
- Use a fork to poke holes in bottom.
- Bake for about 18 minutes or until edges are browned. Let cool.
THE STRAWBERRY FILLING:
- Wash the Strawberries, by running cold water over them, or soaking them for a few seconds, and rinsing them off a couple of times. Place them on paper towels, and let them dry. Slice the berries in half, or in quarters or slices if preferred.
- In a heavy sauce pan, place the water, sugar, Strawberry Jello, lemon juice and corn starch, and bring to a boil, stirring constantly. Mixture will look cloudy, and then will begin to become clear. When you can see your spoon through the mixture, if it looks like clear bright red Jello, it's done, remove from heat. Allow to cool for a few minutes, and place in the refrigerator on a hot mat, to cool faster.
- When Jello mixture is cool to the touch, add the sliced Strawberries to the mixture, and stir well, to make sure all berries are coated in the mixture. Pour the filling into the baked pie crust, smooth the filling in the crust, and place in the refrigerator, in a pie keeper to protect the uncovered pie, and allow it to chill, and set, or thicken.
FOR THE WHIPPED CREAM:
- Place the metal bowl, and whisk attachment to the mixer in the freezer for about 20 minutes before whipping the whipped cream. Remove from freezer, and place the heavy cream, powdered sugar and Vanilla in the mixing bowl, Whip on low until blended, and starting to become a little thick.
- Turn mixer up to high speed, and mix until cream is whipped, and stiff peaks begin to form. How do you know it's done? When you turn off the mixer, and lift the whisk out of the bowl, a big dollop of whipped cream will remain on the whisk, and will be thick enough to stay on the whisk If it doesn't stay on the whisk, turn the mixer back on, and mix another 30 seconds or so, until it's a little thicker.
- Don't over mix it, or it will fall, flatten, and look like curdled butter. It takes about 1 minute to get it whipped thick. Some recipes say it takes 3 or 4 minutes, but that may include the part where it's on low, mixing the ingredients. You really have to look at the cream, when it begins to thicken, and stop the mixer when it form stiff peaks. It should be done.
- Serve with whipped cream!!