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.
- 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.