EASY STRAWBERRY PIE
Easy strawberry pie is one of our favorite recipes using strawberries.
We love strawberry pie and the fact that is only has 4 ingredients adds to the simplicity of this recipe. Make it when you need a quick dessert for family and friends. Serve this easy strawberry pie with a big scoop of ice cream on top with coffee or for a snack or treat anytime. Take this pie anywhere or to any event and you won’t bring any back home. No one will believe there are only 4 ingredients to this recipe and you will make it time and time again because everyone loves it.
Easy strawberry pie is only 4 ingredients and a delicious pie!
2 pie crusts, 1 for cross pieces and one for the bottom (Could use 2 of my homemade pie crusts. You can also use bought crusts)
1 lb. of fresh strawberries, capped and cut into pieces. (about 4 cups)
3/4 cup sugar
5 tablespoons all-purpose flour
In a bowl combine the strawberries, sugar, and flour. Mix well with spoon. Put the strawberries into the crust. Cut out strips and place on pie or you could cover the pie completely with another crust and cut some small slits in top to let out steam. Bake at 400 degrees for 45 minutes until crust is brown. Let cool before cutting. This strawberry pie won’t last long! Makes 1 pie. Enjoy!
Note: If your strawberries are very juicy or extra ripe add another tablespoon flour.
Don’t miss these great recipes:
Strawberry Shortcake
Easy Strawberry Pie
Ingredients
- 2 pie crusts 1 for cross pieces and one for the bottom (Could use 2 of my homemade pie crusts. You can also use bought crusts)
- 1 lb. of fresh strawberries capped and cut into pieces. (about 4 cups)
- 3/4 cup sugar
- 5 tablespoons all-purpose flour
Instructions
- In a bowl combine the strawberries, sugar, and flour. Mix well with spoon. Put the strawberries into the crust.
- Cut out strips and place on pie or you could cover the pie completely with another crust and cut some small slits in top to let out steam.
- Bake at 400 degrees for 45 minutes until crust is brown. Let cool before cutting.
Notes
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