Summer is almost over. It’s back to school for me next Tuesday and I’m really not happy about it. So unhappy that I bought a bag of potato chips last night along with not one, but two different flavors of chip dip (french onion and buffalo sour cream), because I
didn’t want to couldn’t decide on just one. Indecisive gluttony is not one of my more charming traits.
Kind of like how I couldn’t decide between strawberry or blueberry pie, so I made this mostly strawberry pie with a few blueberries sprinkled throughout. Unlike the chip-dip slip, adding the blueberries was one of my better decisions.
Nothing says summer like a homemade berry pie, so here’s to hoping this latest creation helps me keep the fall and new school year at bay. Add naive and wishful thinking to my list of character flaws, but enough about me. Let’s talk strawberry pie.
Fresh strawberry pie, not to be confused with strawberry rhubarb, is my boyfriend’s absolute favorite. I’d always been a warm apple pie kind of girl, but am starting to come around on that. Juicy, cool sugar-glazed strawberries in a flaky bottom crust hit the spot on a hot summer day in a way that apple pie just can’t.
This recipe is a pretty simple one, without using strawberry Jell-O as a main ingredient, because we’re better than that. Instead, it calls for a homemade strawberry-gelatin mixture, and besides that and preparing the crust, there’s really not much baking or cooking involved, just lots of waiting for the berries and gelatin to set. The biggest challenge is always resisting the urge to pick out all the berries before the pie is ready
Because frankly, I’d eat the pie just like this, crust and berries. But the sweet strawberry filling really does elevate the pie to a whole other level.
The real trick to success is letting the pie set for as long as you can, at least two hours, and the longer the better. The longer the gelatin sets, the better the pie will stick together once sliced.
And look how shiny and pretty it looks! Waiting was definitely the right call. Next time, I’ll just buy extra berries to nibble on while I wait, problem solved.
With a just a few more days before back-to-school, I recommend you give this recipe a shot. Summer’s almost over, so here’s to making it count. Enjoy!
- ½ cup cold water
- 1 packet gelatin
- 1 cup water
- 1 cup sugar
- 1 ½ cup strawberries
- 3 tablespoons corn starch
- 5 cups strawberries
- 1 pie crust, baked and cooled
- Combine gelatin and ½ cup cold water in a small bowl, set aside to soften.
- In a saucepan, combine 1 cup water, sugar and 1 ½ cup strawberries. Use a potato masher to mash up the strawberries, stir, and bring mixture to a boil.
- Add cornstarch, cook for 5 minutes until mixture thickens, whisking frequently.
- Remove saucepan from heat and mix in the gelatin dissolved in water.
- As the strawberry-gelatin mixture cools for about 15 minutes, cut, and fill 5 cups strawberries in a prepared pie shell.
- Once the 15 minutes have passed, pour strawberry gelatin over the strawberries.
- Cool in refrigerator for at least two hours before serving.
- Use whatever pie crust you like. My top choice is always Martha's Stewart's Pate Brisee, but went with a store-bought crust this time.
- If you have other berries on hand, throw some of those into the pie too. As you can see, I went with blueberries.
- The longer you let the pie set in the fridge, the better your chances of getting the pie to stay together once sliced.