Strawberry Pie
Indulge in this delightful Strawberry Pie bursting with fresh flavors. Perfect for spring, this easy dessert features a buttery crust filled with sweet, juicy strawberries. It’s the ultimate treat for any occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Large Pot
- Wooden Spoon
- Whisk
- Frying Pan
- Oven
Ingredients
- 1 quart Strawberries
- ¾ cup Sugar
- 2 Tbsp Cornstarch
- 1 cup Boiling Water
- ½ pack Strawberry Jello
- 1 ½ cups All-Purpose Flour
- ½ tsp Salt
- 2 Tbsp Sugar
- ½ cup Vegetable Oil
- 2 Tbsp Milk
Instructions
- Start by washing the strawberries. Remove the stems and quarter them, or cut them into bite-size pieces. Set them aside in a bowl, allowing their juices to mingle and enhance their sweetness.
- Put 1 to 2 cups of water on the stove to boil. You’ll need this boiling water for the filling. It’s crucial to get this right, as the hot water activates the cornstarch.
- While waiting for the water to boil, preheat your oven to 425 degrees Fahrenheit. A hot oven will help create a crispy crust, which is delicious when paired with the soft strawberry filling.
- In a large saucepan, stir together the sugar and cornstarch with a fork or whisk. This step is essential to ensure the cornstarch is evenly distributed, preventing clumps in your filling.
- Once the water is boiling, carefully pour it into the sugar and cornstarch mixture. Place the saucepan over medium-high heat. Stir continuously until the mixture transforms from a clear liquid to a thick, milky gel. This should take about 7 minutes.
- Once the gel consistency is formed, remove the saucepan from heat. Stir in the half-pack of strawberry jello and the prepared strawberries. The heat will help dissolve the jello, creating a flavorful filling. Set aside to cool.
- In a 9-inch pie plate, mix the flour, salt, and the sugar with a fork. Create a well in the center and pour in the vegetable oil and milk. Gently mix the ingredients until a dough forms.
- Press the dough into the pie plate, forming the crust. Use your fingers to pinch the top edge into a fluted design. This not only looks pretty but also helps hold the filling.
- Poke at least five fork holes in the bottom of the crust. This allows steam to escape while baking, preventing your crust from buckling.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Once it’s done, remove it from the oven and let it cool for about 5 minutes before pouring in the strawberry mixture.
- Pour the cooled strawberry mixture into the crust, spreading it evenly. Place the pie in the refrigerator and let it chill until set, which typically takes a couple of hours.
Notes
Even if strawberries aren't quite in season, this recipe works. The jello gives it all the flavor it needs!
For a cool addition, you can add some bananas for a strawberry banana pie!
It is always best to make two pies instead of one. That way you use the entire package of jello and you have a pie to give away!
The dough for the crust looks very wet when you get it mixed together. No worries! That is how it should look!
Make sure to poke fork holes in the pie crust to allow it to vent.