Farmhouse Strawberry Pie

By now, many of you are seeing some of these amazing little beauties in your grocery stores.

Or maybe you're fortunate to live in an area where you can pick them yourself.

This is one fruit we can all agree on in my house.

We have made it a family tradition to go to a local farm and pick our own strawberries.

I'll make strawberry bread with them. Or jam. 

Or some easy creamy fruit dip works good too.

Or we'll all just sit around the table and eat our berries dipped in a little sugar. 

They really are such a beautiful fruit, aren't they?

And they make a gorgeous pie.

This pie will definitely attract folks to your end of the potluck table.

People just can't seem to resist the ruby red beauty of a strawberry pie.

And it really is a cinch to whip up if you get a little help from a store bought pie crust.

Ingredients:

1 frozen (9-inch) pie crust, or Make Your Own

1 cup water

1 cup white granulated sugar

3 tbsp. cornstarch

1/4 cup strawberry gelatin powder

1 pint of fresh strawberries, hulled and sliced

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 Directions:

Prebake pie crust according to directions on package. Cool to room temperature.
If using my Wham Bam Pie Crust, prepare as directed, prick the inside of the pie crust all over and bake at 400F degrees for about 10-15 minutes, then allow to cool.

Wash and hull strawberries. 
Then cut them in half (or maybe smaller depending on how big your berries are).

In a sauce pan, over medium-high heat, add water, sugar, cornstarch, and strawberry gelatin.

Whisk together well until thoroughly combined.

Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to  a gentle boil. 
Remove pan from heat and allow the glaze to cool.

I like to put the sauce pan into my sink where I've made some ice water.

This will cool the glaze quickly and allow it to set up a bit more.

As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.  
Whisk occasionally as it cools.
It will be thickened but still pourable.

Add your sliced berries to the baked and cooled pie crust.

Pour strawberry glaze over berries.

Making sure to get it in between the nooks & crannies of the berries as best you can.

Chill pie in the refrigerator for at least 2-3 hours before serving. 

Aren't strawberry pies just so purdy?

When ready to serve, dollop each slice with some whipped cream.

Enjoy!

Printable Recipe Here

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