This is the best strawberry pie, at least my family thinks so. It is really good. I have never made a strawberry pie before. I have had strawberry pie at a restaurant and always enjoyed it, but I never thought I could create the same thing at home.
I recently saw a recipe in Cook Country magazine for diner style strawberry pie that looked really easy and really good. So, I gave it a try. It was so good. I will be making this again soon. It will make a great summertime dessert. My whole family enjoyed this. I told my sister about the recipe and she made it for my mom for mother’s day and they all loved it. It is really good. If you like strawberries, I think you will love this pie.
This recipe has a couple of tricks that I think make it work. One is that it contains both frozen and fresh strawberries. The other is the amount of gelatin it has in it. It is 1 tablespoon which is a little more than one package of Knox gelatin. But it is worth is to do these steps.
I hope you enjoy.
Strawberry Pie
- 2 pounds of frozen strawberries ( I let mine sit out for about 30 minutes before cooking)
- 2 tablespoons of lemon juice
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup sugar
- pinch of salt
- 1 pound of fresh strawberries (hulled and sliced thin)
- 1 9 inch pie shell baked and cooled (here is my recipe)
- Cook frozen berries in a large pan over med-low heat until they start to release juice about 3-5 minutes. Then turn heat to med-high. Cook stirring very frequently until thick and cooked down. It will have the consistency of jam. This will take about 25 minutes. When this is cooked down you want it to measure 2 cups. If it measures more than that cook down a little more or use only 2 cups for recipe.
- Combine lemon juice, water, and gelatin in a small bowl. Let stand until softened and thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into the 2 cups of cooked berries. Simmer about 2 minutes. Transfer to a bowl and cool about 30 minutes. Than fold in fresh berries and pour into cooked pie shell. Refrigerate for at least 4 hours or until set. Top with whipping cream.
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{ 18 comments… read them below or add one }
that looks amazing! thanks for continuing to inspire me in the kitchen! I have a little bloggy award for you on my cooking blog!
We love the strawberries at our house. Thanks Lynn.
OH YUM!! With strawberry picking right around the corner, I am looking for as many strawberry recipes as I can find. Thanks for linking to Tasty Tuesday.
I love strawberry pie!
That looks great! We love strawberries.
~Susan
This looks fantastic and I am so happy to have found your fabulous blog!!
This looks delicious! I’ve tried a few different recipes for strawberry pie, and they’re all good!
just wanted to tell you this is going to be a hit at the graduation party thanks for the recipe
YUM!!! my mouth is watering
That looks so wonderful! The perfect accompanient to a summer meal!
Oh, yum! This sounds fabulous! I can’t wait to go strawberry picking. IT has been so wet here that the farm is taking longer to get ready the strawberries. Hope this weekend we can go out!!
Looks delicious! And just in time for the long weekend! Thanks for the recipe!
That pie looks AMAZING! Funny…I just bought a lb of beautiful strawberries and wasn’t sure what I was going to do with them. Now I know!
Lynn I made your pie crust recipe today for a homemade apple pie. This was the most flaky crust i have ever had. Thank you.
I just wanted to thank you for posting the recipe. I just saw the episode today and am dying to make this. When you try to get the recipe online they want you to sign up for a free trial of cooks illustrated. I am glad you wrote down the measurements. I missed the amount of gelatin you needed.
Much thanks!!!
@Stephanie, I know that is one thing I do not like about Cook’s Illustrated. They make it so hard to find/get their recipes. I hope you enjoy that pie. It is really good!
Hello Lynn,
Could I make this with fresh strawberries?
@Jennie Gift, I think the trick to this pie and why the texture is so good it using both the frozen and fresh strawberries. I think you could use all fresh, but it may change the pie some. I hope that helps.
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