Fresh Food Friday Strawberry Pie


The strawberries at Spicer Orchards in Fenton are almost ready to be picked. There is nothing better than the sweet taste of the red berry on a hot summer day. One of my favorite things to do with fresh-picked strawberries is to make a cool, delicious strawberry pie. The recipe I use is from Piled high with delicious, juicy strawberries and topped with sweetened whipped cream, this fruity dessert is a proven crowd-pleaser. AND, it’s super easy to make! You only need seven ingredients for this recipe to come together.


Strawberry Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box


  • 3 pints (6 cups) fresh strawberries
  • 1 c. sugar
  • 3 T. cornstarch
  • 1/2 c. water


  • 1 c. sweetened whipped cream


  • Heat oven to 450 degrees. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. Cool completely, about 30 minutes.
  • Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.



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