Tuesday, July 9, 2013

Strawberry Pie

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Remember when we went strawberry picking and came home with so many strawberries we didn't know what to do with them? Well I put some of them to good use and made a pie; strawberry pie. 

Strawberry Pie

1 refrigerated pie crust
5 cups quartered strawberries
1/4 cup cornstarch
2/3 cup sugar {adjust according to the sweetness of the strawberries}
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon lemon juice
1 egg yolk

Preheat oven to 425 degrees. Place a baking sheet on a middle rack to preheat.  

Gently press pie crust into a pie dish so it lines the bottom and sides. Flute the edges and cut off the extra crust. Use a fork to pierce the bottom of the crust, then line the entire pie pan with foil. Fill foil with dried rice. Freeze for 10 minutes, or until firm to the touch. 

Place pie crust onto preheated baking sheet. Bake 20 minutes or until crust is golden. 

Make egg wash by whisking 1 egg yolk in a small bowl. Then, remove foil and rice from pie crust. {At this point you can throw away the foil and rice since you won't need it any longer.} Brush the bottom and sides of the crust with the egg wash. Bake until egg wash is dry and shiny, about 3 minutes. Cool. 

Add 2 cups of strawberries to a small saucepan. Mash until chunky. Add sugar, corn starch, vanilla, lemon juice, and salt. Bring to a simmer and cook until sugar dissolves. You will notice the glaze thicken. Continue cooking for 3-5 minutes. Cool. 

Combine the remaining 3 cups of strawberries with the cooled strawberry glaze. Stir until all the strawberries are coated. Spoon into cooled pie crust. 

Refrigerate for a couple hours before serving in order to let the filling set.


recipe adapted from Inspired Taste


  1. Yum, yum, yum! And I love that this recipe is dairy-free. Thanks for sharing with us!

  2. Oh my goodness! That looks so good!!!


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