Best Ever Strawberry Pie Recipe

How to Make the Best Ever Strawberry Pie Recipe

Make the pie crust by combining the flour, sugar, and a pinch salt.

Add the Crisco to the flour mixture and cut it in with a pastry cutter. The mixture will start looking like the size of pea crumbs.

Add a couple of tablespoons of WARM water. It needs to be warm. Only add in a couple of tablespoons at a time.

Use your hands to mix it together in a ball. Do not overwork the dough.

Place it on a floured surface.

Add flour to the rolling pin and lightly flour the top of the dough.

Roll the dough into a large piece and about 1/4 inch thick. Make sure it is large enough to cover the pie plate.

Place the pie dough in the pie plate and make sure it is smooth in the plate.

Crimp the edge of the pie dough around the top and the pierce the dough with a sharp knife in several places but do not go all the way through.  This allows air to come out of the dough.

Bake the pie crust for 25 minutes in a preheated 350 degree oven.

Make the Strawberry Filling

Wash the strawberries and towel dry them. Slice the strawberries into 4 or 5 slices.

In a sauce pan, place the water, sugar, strawberry jello, lemon juice and cornstarch.

Bring it to a boil, stirring constantly.

It will look cloudy but will start to clear.

Once clear and it looks like strawberry jello, remove it from the heat.

Allow it to cool for a few minutes and then place it in the refrigerator on a hot mat to let it cool faster.

When it is cool to the touch, add the strawberries to the mixture and then store it well until the berries are coated well.

Pour the filling into the cooled pie crust, spread it evenly, and then place it in the refrigerator until it is cooled, set and thickened.

Make the whipped cream right before serving, by beating the heavy cream, powdered sugar and vanilla together in a bowl.

Beat it together until it forms stiff peaks.

Add the whipped cream into a piping bag. You can add it to the whole pie or to individual slices.

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5 from 1 vote

Best Ever Strawberry Pie Recipe

This is the best Strawberry pie you'll ever eat, unless there's a Shoney's around! This is a close second to Shoney's pie. It's just bursting with berries, in a thick gooey filling, and the crust is flaky, and so delicious. You can make this and keep it in the refrigerator overnight, and serve it when you need it. You put the whipped cream on right before serving, so it's fluffy, and sweet, and melts in your mouth. This is definitely one for the favorite recipe files!

Servings: 9

Prep: 40 minutes mins

Cook: 25 minutes mins

Total: 1 hour hr 5 minutes mins

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Ingredients

  

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FOR THE CRUST:

• ▢ 1/2 cups Crisco
• ▢ 3 cups flour
• ▢ 1 teaspoon sugar
• ▢ Pinch salt

FOR THE FILLING:

• ▢ 32 ounces fresh Strawberries - washed and drained
• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 3 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

Instructions

Make the Pie Crust

• In a large bowl, place the flour, sugar, and just a pinch of salt, and stir altogether. Add the Crisco, and cut the flour mixture, and the Crisco together with a Pastry cutter, or blender, until it resembles small particles, about the size of a pea.
• Add a couple of Tablespoons of warm water (yes, that's right, warm, not cold) and keep adding the water a Tablespoon at a time, and mix with your hands, just until the mixture begins to form a ball. Don't add anymore water, after the ball is formed, and it sticks together. Don't overwork the dough, but make sure it has enough water to stay together, and it will be a little elastic in texture.
• Place the dough on a floured surface, place the dough in the middle
• Flour your rolling pin - generously, and keep the flour handy to sprinkle a little here and there to make rolling easy. Flour the top of the dough, lightly, and with the rolling pin, roll the dough into a large piece, round or square, until it's about 1/4 inch thick.
• Hold your pie plate over the top of the dough, just to make sure the dough is bigger all the way around the pie plate. If it's not, roll it out a little more. Fold the dough in half, and in half again, and place it in the pie plate. Unfold it, and move it about the plate, until you have it in place to form it to the plate.
• Make sure the dough is smooth in the pie plate, and don't be worried, if it should tear while you're moving and fitting it to the plate. Just pinch it back together, and smooth it out with your fingers.
• When you have the dough in the pie plate, cut off any excess pieces around the edges, but, be careful to leave enough to seal the edges around the top of the pie plate. You'll want to crimp the dough around the edge of the pie plate, with your fingers.
• Pierce the dough with a sharp knife in several spots around the pie plate, but don't cut the dough all the way through to the bottom, or your filling will run out the bottom.
• This is to allow any air in the dough to escape as it's baking. You can watch it as it bakes, and if a big bubble appears in your crust, just touch it with the sharp knife, and that should be enough to allow any air to escape the bubble.
• Place the crust in the oven at 350 degrees for about 25 minutes, or until it is golden brown. Don't over bake it, so you'll need to check on it often. When baked, place on a wire rack to 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 remaining berries in half, or in 4 or 5 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.
• Place washed un-stemmed berries for decorating in the refrigerator.
• Before serving the pie - make the whipped cream. I always recommend making the whipped cream a few minutes before serving.
• 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.
• 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.

DECORATE THE PIE

• Remove the pie from the refrigerator, and place a frosting tip in a pastry bag, and place the whipped cream in the bag. Cut the slices in about 2 to 3 inch wide pieces, and pipe the whipped cream on top of the slices, just at the top, or you can pipe the whole piece.

Last Step:

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Equipment

• Stand Mixer
• Rolling Pin
• Pie dish
• Spatula's
• Pastry cutter
• Cookie sheets
• Parchment paper
• Wire racks

Notes

Left over pie crust triangles - you can still use any left over pieces of crust. You can dust the pieces with powdered sugar, and serve them on the side with fresh berries, or with pudding topped with whipped cream in individual dishes, or with ice cream, and your favorite toppings. Pie crust will keep for about 2 - 3 days, in an airtight container.

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