This is the best strawberry pie, at least my family thinks so. It is really good. I have never made a strawberry pie before. I have had strawberry pie at a restaurant and always enjoyed it, but I never thought I could create the same thing at home.
I recently saw a recipe in Cook Country magazine for diner style strawberry pie that looked really easy and really good. So, I gave it a try. It was so good. I will be making this again soon. It will make a great summertime dessert. My whole family enjoyed this. I told my sister about the recipe and she made it for my mom for mother’s day and they all loved it. It is really good. If you like strawberries, I think you will love this pie.
This recipe has a couple of tricks that I think make it work. One is that it contains both frozen and fresh strawberries. The other is the amount of gelatin it has in it. It is 1 tablespoon which is a little more than one package of Knox gelatin. But it is worth is to do these steps.
I hope you enjoy.
Strawberry Pie
A delicious pie for spring and summer.
Ingredients
- 2 pounds of frozen strawberries ( I let mine sit out for about 30 minutes before cooking)
- 2 tablespoons of lemon juice
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup sugar
- pinch of salt
- 1 pound of fresh strawberries (hulled and sliced thin)
- 1 9 inch pie shell baked and cooled
Instructions
- Cook frozen berries in a large pan over med-low heat until they start to release juice about 3-5 minutes.
- Then turn heat to med-high. Cook stirring very frequently until thick and cooked down. It will have the consistency of jam.
- This will take about 25 minutes. When this is cooked down you want it to measure 2 cups. If it measures more than that cook down a little more or use only 2 cups for recipe.
- Combine lemon juice, water, and gelatin in a small bowl.
- Let stand until softened and thickened, about 5 minutes.
- Stir gelatin mixture, sugar, and salt into the 2 cups of cooked berries. Simmer about 2 minutes.
- Transfer to a bowl and cool about 30 minutes.
- Then fold in fresh berries and pour into cooked pie shell.
- Refrigerate for at least 4 hours or until set. Top with whipping cream.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 144Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 36mgCarbohydrates: 33gFiber: 3gSugar: 24gProtein: 2g
Nutritional values are approximate and aren't always accurate.
that looks amazing! thanks for continuing to inspire me in the kitchen! I have a little bloggy award for you on my cooking blog!
We love the strawberries at our house. Thanks Lynn.
OH YUM!! With strawberry picking right around the corner, I am looking for as many strawberry recipes as I can find. Thanks for linking to Tasty Tuesday. 🙂
I love strawberry pie!
That looks great! We love strawberries.
~Susan
This looks fantastic and I am so happy to have found your fabulous blog!!
This looks delicious! I’ve tried a few different recipes for strawberry pie, and they’re all good!
just wanted to tell you this is going to be a hit at the graduation party thanks for the recipe
YUM!!! my mouth is watering
That looks so wonderful! The perfect accompanient to a summer meal!
Oh, yum! This sounds fabulous! I can’t wait to go strawberry picking. IT has been so wet here that the farm is taking longer to get ready the strawberries. Hope this weekend we can go out!! 😀
Looks delicious! And just in time for the long weekend! Thanks for the recipe!
That pie looks AMAZING! Funny…I just bought a lb of beautiful strawberries and wasn’t sure what I was going to do with them. Now I know!
Lynn I made your pie crust recipe today for a homemade apple pie. This was the most flaky crust i have ever had. Thank you.
I just wanted to thank you for posting the recipe. I just saw the episode today and am dying to make this. When you try to get the recipe online they want you to sign up for a free trial of cooks illustrated. I am glad you wrote down the measurements. I missed the amount of gelatin you needed.
Much thanks!!!
@Stephanie, I know that is one thing I do not like about Cook’s Illustrated. They make it so hard to find/get their recipes. I hope you enjoy that pie. It is really good!
Hello Lynn,
Could I make this with fresh strawberries?
@Jennie Gift, I think the trick to this pie and why the texture is so good it using both the frozen and fresh strawberries. I think you could use all fresh, but it may change the pie some. I hope that helps.
I just read that recipe online from Cook’s. They feature things through their emails for a short time, then they are unavailable. I am on their mailing list, but don’t subscribe to their magazine, so don’t get bugged about signing up too much.
The combination of cooked-down with fresh strawberries seems ingenious.
It is so ingenious and gives it the best texture of any strawberry pie I have had. I love their recipes.
Thank you Lynn for posting this recipe! I too have been looking for this recipe after trying to get it on Cooks Country’s site and only was hounded to join their site- then still couldn’t get the recipe; so I sadly had to just give up.
You are a life saver girl! I cannot wait to try this pie. It’s a little bit of work but I’m ready to do it.
Thank You SO MUCH!!!
This pie is so good! It is one of my favorite pies to make. I hope you enjoy it and glad I could help.
I use strawberry or any red gelatin instead of the unflavored gelatin, mainly because I always have it on hand but rarely keep unflavored gelatin on hand. Living in the country means substitutions happen. ha
I’ll bet that yours was better than the diner pie! I wanted to second that this pie is delicious! We also love their Cook’s Illustrated Fresh Strawberry Pie, which is quite a different style using whole strawberries with a homemade glaze. I have made them both twice each; this is my husband’s fav and the CI pie is my fav, but we both love both, and I can’t imagine anyone not loving a slice of this pie! P.S. The Easy Chocolate Ice Cream from this issue of Cook’s Country is also his favorite chocolate ice cream 🙂
Thank you so much! I have been going nuts because I got it into my head to make a strawberry pie today (I have 4 pounds of strawberries in my fridge) and I don’t have cornstarch OR tapioca! I’ve been going out of my mind trying to figure it out, and this will work great!