Fresh Strawberry Pie - TSLC

Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.  ~Terri Guillemets.

Strawberries are one of my favorite fruits and strawberry pie is not safe around me!  My father used to raise strawberries when I was a child.  My sisters and I would help pick them to sell.  We probably ate more than we picked.  My mother always kept a crock full of strawberries capped and sliced in the refrigerator. She would cover them with sugar and make like a sweet syrup.  We thought a bowl of strawberries with cream was one of the best treats in this world.

2 pounds fresh strawberries or about 5 cups, capped and cut into pieces
3/4 cup sugar
1/2 cup water
3 tablespoons cornstarch
Red food coloring (about five or six drops)
1 (9 inch pie crust), cooked.  (You can use frozen, bought or make your own.)
Cook your pie crust according to package directions or however you do it. (I used a frozen crust on this one that you cook yourself) Let cool completely. Mash up with a fork enough of your strawberries to make one cup mashed.  In a pot on top of the stove combine the mashed strawberries, sugar, water and cornstarch.  Mix well with a wire whisk.  Bring to a boil stirring constantly and cook until thick. (If it feels like it is starting to burn, slide over to the edge of the burner and continue stirring sliding back and forth until thick). .  About 2 minutes. Time will vary.  Once thick, remove and add food coloring until you get the redness you desire.  Pour the rest of the strawberries into the cooled crust, add the cooked filling and spread over top.  Let cool in refrigerator for at least 3 hours. Use your favorite topping.  Makes one 9 inch pie. Enjoy!
Note:  This pie needs to be refrigerated.
If you like this recipe, you might also like my recipe for Easy Strawberry Pie.
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  1. Years ago someone gave me the recipe supposedly for Shoney’s Strawberry Pie. Very similar to yours except uses 7-Up.
    1 cup sugar
    4 Tablespoons corn starch
    12 oz. 7-up (1 1/2 cups)
    Red food coloring
    1 to 1 1/2 pints of fresh strawberries, sliced in big slices or halved.
    9″ pie crust, baked.
    Mix sugar and corn starch in medium sauce pan. Add 7-up slowly and stir until smooth.
    Cook over medium heat, stirring constantly until very thick and clear. Remove from heat and add drops of red food coloring until desired shade of red.
    When cooled add the sliced strawberries and mix. Pour into baked pie shell.
    Refrigerate until congealed.

  2. My aunt used to make this pie! So yummy…I haven’t made it in a long time. It is the best, using the strawberries themselves to make the glaze. She called it “Strawberry Glaze Pie” & claimed the recipe came from a chef!

  3. Thank you for posting this. My grandmother made a strawberry pie that looks and sounds a lot like this….only by the time anyone thought to get her recipes from her, her Alzheimer’s was already to the point where that was no longer an option.

  4. This is the way I make mine (from Kentucky too). Much better than the one with jello or that bagged stuff.

  5. Sounds much better than using the red goo in bags in the produce section. Will try as soon as our strawberries come in. Love your site.

    1. I think so, too, Kitty. My mother fed us so much jello when I was a kid that I can’t stand to look at it today. My Mama was the jello queen. lol.

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