“This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.” When we think of fall desserts, we typically think of apple and pumpkin pies. Pies are an extremely popular dessert in fall and winter months, and are typically a fan favorite during the holiday season. However, when spring comes, we often find ourselves searching for a spring dessert. Luckily, there are plenty of pies that are fitting to warmer weather as well.
Old Fashioned Strawberry Pie is made completely from scratch with an almost creamy strawberry sauce smothering fresh strawberries. Top it all off with a cream cheese whipped topping for the perfect strawberry pie! There are a handful of common agents used to thicken pie fillings. Flour, cornstarch, tapioca, and gelatin are the most common ones. Each of them has their advantages and disadvantages and are used for different purposes. Strawberry pie is now commonly made with a gelatin based filling to make things easier. While you certainly can add a package of strawberry jello in as your pie thickener, we like to use from scratch cooking and find that a cornstarch based filling produces a more enjoyable result. Rather than a pie filling that tastes like jello, instead we ended up with an almost creamy filling with whole, fresh strawberries inside. There’s not much better than a hot summer day and the best fresh strawberry pie made with jell-o! Don’t panic, we can show you how to make strawberry pie easy! I think that’s the first time I’ve ever written Jello the correct way, Jell-o! Cade always does, so if you see it the right way you’ll know who wrote the post. Strawberry Pie is a classic pie recipe that is always a favorite. Made with fresh strawberries, this easy no-bake strawberry pie recipe is simple and oh so delicious!
½ c. (1 stick) butter, softened
3 Tbsp. sugar
1 c. flour
2 c. water
2 c. sugar
6 Tbsp. cornstarch
1 (6 oz.) package strawberry jell-o
3 quarts strawberries, cleaned and de-stemmed
*If you are using a shallow pie plate, cut filling recipe in half.
Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
Remove from heat; add strawberry jell-o.
Mix well and cool.
Fold in strawberries.
Pour into pie shell.
Store in refrigerator until set; serve with whipped cream
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