Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite. The fresh strawberries swimming in fresh strawberry jelly are the epitome of spring!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
My husband has been on a pie kick lately. I was looking at something on Pinterest and he kept asking, “I that pie?” No. “Is that pie??” No. He drops hints like bombs. It’s hilarious sometimes. Sometimes.
I’ve gone through a range of pies. From frozen cherries (not so great and needed more sugar) to all the canned fillings you can imagine. Then there’s peanut butter, chocolate silk, chocolate pecan, and now fresh strawberry pie. I think, of all the available pie fillings, the peach was my favorite. Which means that I’ll have to make a peach pie later this summer. But what’s in season now?
Well, more specifically when I made this pie it was Florida strawberries. And even more specifically Wish Farms strawberries. They are so delicious. I’ve had a couple of different distributors of Florida strawberries, but the Wish Farms ones have such a sweet flavor I cannot resist.
I was shopping at Wegmans and that’s when I decided to make a strawberry pie. They have this case in front of the store that has all the berries on display. Let me tell you it’s like the candy aisle for kids. All those berries in one spot. Fresh and colorful. I was drooling.
And I was pissing this one guy off.
Do you go through almost all the containers to find the best strawberry container in the bunch? I do. I turn them over and look at the bottoms. I like to make sure there are few that are bruised. And I definitely check for any that are starting to mold. That’s just ew. And so not great for a pie.
I went through almost all of the packages before picked the best quart package. I should say, before I selected the best Wish Farms package. The berries need to be bright red and smaller than you think. Those GYNORMOUS ones in the package? That doesn’t mean they taste any better than the smaller ones.
And since I was making a pie the strawberries need to be similar in size.
It makes filling the pie shell easier. And it makes the pie look prettiest when the berries are mostly the same size. This means you don’t have to cut them in half or alter their shape at all. I chose the berries similar in size for the pie shell and the rest went into the jelly for the filling.
Now, there are recipes that call for jell-o. No disrespect to those, but making a fresh strawberry pie filling isn’t that difficult. Process the berries, some water, some sugar (or sugar substitute if you want), and the cornstarch. Pour into a saucepan and cook until thick. It takes longer to pre-bake the pie crust that it does to make the filling for the pie.
And the filling has a fresh strawberry filling rather than a strawberry flavored jell-o. No disrespect to jell-o, but the fresh strawberry gel is so amazingly delicious. It has that vibrant flavor you expect. This paired with the fresh strawberries makes for a brightly flavored, fresh strawberry pie.
I can still taste it.
And I might have to make another one. After the peach one, of course. I haven’t been so proud of a pie effort…ever. Granted, I haven’t made all that many pies, but this one will go down in the books. And has inspired me to try my hand at making more pies from scratch-ish. I say ish because I haven’t quite mastered the pie crust making process.
Just look at that gorgeous red color! You can’t tell me you’re not salivating. Heck I am. And these berries had that prefect amount of ripe to them. The perfect amount of sweet with a little bit of fresh.
I thought it would be easier and make more sense to combine the strawberry puree with the sugar and cornstarch. Doesn’t it make sense to you, too?
Now, if you’re worried about the color of the strawberry gel changing, you can easily add some of that Fruit Fresh. It will keep the color of the strawberries in the gel. I have some, but I wasn’t concerned with the color change.
Yes, after I refrigerated the pie the gel did change color. It darkened. And that’s why you don’t see pictures of the pie cut up. Well, that and we basically devoured it before I could get pictures.
Because, well, just look at it!
See what I mean about the whole berries being similar in size and shape? I had a few of them that were a bit taller and larger than others. But I tried to make sure they were the same size to make for a prettier pie.
And that is one pretty pie!! The crust is perfect crispy and flaky. It has that little saltiness you want in a pie crust. The fresh strawberries are slightly sweet with that fresh strawberry flavor you’re expecting. And the gel is bright, sweet, and the perfect coating for the fresh strawberries.
This is one killer pie that I will be making repeatedly. And I’m serious when I say that. Florida strawberries are done, but local strawberries are starting to come into season.
There’s even a strawberry festival coming in in May that I can’t wait to attend. I’ve read about it, but this will be the first year I will attend it and I’m super excited.
So bright and so full of flavor. This pie has that flavor you think it does. And I’m not making that up. Because I was skeptical about how this pie tasted after I made it. I tasted the berries and tasted the gel. They tasted good, but in a pie? I wasn’t sure.
But I am now. I cannot stress how deliciously bright and flavorful this pie it. And it’s sup easy to make. I can’t imagine why anyone would want to buy canned pie filling when they can whip this up in no time!
While #SpringSweetsWeek is winding down, you can still enter the giveaway through Sunday. For the prize deets, feel free to check out my PB&J PEEPSomars. And don’t forget to see what the rest of the bloggers are sharing today.
Simply sweet and simply delicious, Strawberry Pie is easy to make and worth every bite. The fresh strawberries swimming in fresh strawberry jelly are the epitome of spring!
- 1 quart strawberries, hulled
- 1 large egg white, lightly beaten.
- 1/2 cup water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 9 inch pie crust
- Preheat your oven to 375.
- Place the pie crust in a 9-inch pie plate. Decorate the edges to your licking. Prick the pie crust all over with a fork. Brush with the beaten egg white.
- Spray a piece of aluminum foil and carefully cover the pie crust. Fill with pie weights, beans, or rice. Bake at 375 for 15 to 20 minutes or until the edge of the crust is a golden brown.
- Remove to the oven and cool completely.
- Place 2 cups of strawberries in the bowl of a food processor or a blender and process until pureed.
- Add the water, sugar, and cornstarch to the strawberry puree and blend until combined.
- Place this mixture in a medium saucepan over medium heat.
- Cook, stirring occasionally, until the mixture thickens. Remove from heat and cool slightly.
- Place the remaining strawberries, upside down, in the pie crust.
- Carefully pour the strawberry puree mixture over the fresh strawberries. Make sure to coat all the strawberries with the gel mixture.
- Refrigerate at least 2 hours before serving. Garnish with fresh whipped cream.
Saturday #SpringSweetsWeek Recipes
- Easy PEEPS fruit bouquet by Creative Southern Home
- Fresh Strawberry Pie by A Kitchen Hoor’s Adventures
- Hummingbird Cupcakes by Strawberry Blondie Kitchen
- Lemon Tea Cake Cookies by The Speckled Palate
- No Bake Mini Strawberry Cheesecake Cups by Blogghetti
- Orange Smoothie Recipe with Pineapple & Basil by Sweet Beginnings
- Pastel PEEPS Mini Pudding Pies by Hezzi-D’s Books and Cooks
- PB Marshmallow Peep Blondies by Kelly Lynn’s Sweets and Treats
- PEEP S’Mores Skillet by Cheese Curd In Paradise
- Peeptinis by Kate’s Recipe Box
- Springtime Rocky Road Blondies by The Crumby Kitchen
- Super Moist Coffee Cake by Cindy’s Recipes and Writings
- Vegan Blood Orange Dark Chocolate Loaf Cake by The Baking Fairy
- White Chocolate Hot Cocoa with Peeps Marshmallows by Our Good Life
- White Chocolate Spring Candy Pops by Family Around the Table
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
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