Friday, July 9, 2010

Recipe Friday: Fresh Strawberry Pie

delicious and fast homemade strawberry pie

It is berry season. Strawberries are pretty much done in the south part of the country while their season is in full swing further north. Blueberry season is also going strong and I'd imagine a mixture of both berries or one with just blueberries using this recipe and substituting the gelatin flavor accordingly would be great. If you grow your own berries you may find yourself trying to find ways to use or preserve your bounty before they spoil as berries do not tend to keep very well for more than a day or two. Don't get me wrong, I love a good freezer jam, and they're easy to make also, but this pie recipe is tasty and quick too.

Pies are a great way to use a bunch of berries before they go bad. They're generally fairly easy and fun to make, but this one is especially fast to make and not labor-intensive at all. I make a darn good pie crust myself, but this recipe can also make use of pre-made crust from the freezer section of the grocery which is helpful if you haven't mastered pie crust making yet yourself. Top it with homemade whipped cream for a super-awesome-special treat. We topped ours with ordinary nondairy whipped topping and it was so yummy, I didn't even get to take a pic of it plated.


1 prepared pie crust, either store-bought or homemade
1 quart whole or 3 cups sliced berries
1/2 cup sugar
1 small box jello-type dessert mix, strawberry flavor (though lime, lemon, pineapple or another berry flavor would probably be delicious as well)
2 Tbsp arrowroot starch (can substitute cornstarch, but I prefer the shininess provided by the arrowroot starch)
1 cup boiling hot water

cast of characters


1. Pre-bake homemade pie crust or prepare purchased crust according to package directions. You want the crust to be completely cool before adding the berries or they will wilt. If you can get pre-baked pie crusts at your grocery, you can buy them and there will be no baking involved.

2. Put a kettle on to heat water. It is best to measure out 1 cup from a kettle as measuring 1 cup of water and bringing it to a boil can reduce the measurement considerably by the time it actually boils.

3. Combine starch and sugar in a saucepan, whisking thoroughly to combine. A fork can also be used for this if you do not have a whisk. If the starch is not mixed in enough, it tends to form lumps once the water is added.
combined starch and sugar

4. Add 1 cup of boiling water to starch and sugar in saucepan, whisking to combine evenly. This is another reason I prefer arrowroot starch as corn starch tends to clump when introduced to hot water instead of cold, even after being mixed with the sugar.

5. Return pan of sugar solution to stovetop and cook on medium heat until mixture thickens. It will turn translucent, coat a spoon and run off in a cohesive stream when it is ready.

this is how it will look when it's ready

6. Remove from heat and add jello-type dessert mix.
adding gelatin mix

7. Stir briskly until all sugar from the gelatin mix is incorporated, otherwise you will have a gritty glaze over your berries. When it is done there will be no sugar crystals remaining and it will still coat a spoon, however it will be a little runnier than before adding the gelatin.still hot glaze will look like this when done

8. Set glaze aside to cool to room temperature. If you are in a hurry you can also set it in the fridge but be aware that this may prompt the outer portions of the glaze to start to solidify if left too long without attention.

9. Core/stem berries. At this point you have the choice of either leaving the berries whole and placing the cut sides down in the pie crust with the bottom points sticking up or slicing them. I was using less then prime berries as this was an attempt to consume the berries before more of them started to mold so mine are sliced.
Corey slicing berries and cutting out bad spots

10. Arrange berries in pie crust however you like. I'm not really particular so mine were dumped in and shimmied/squished gently to fit in as many as possible.
ready for glaze

A variation of this would be to arrange berries in wine glasses or decorative dessert dishes with or without crust. I had extra berries that wouldn't fit in the crust; they went into glasses instead.

pie and wine glasses filled with berries and ready for glaze

11. Pour glaze over berries slowly so it can seep into all the tiny spaces. A little shaking or gently tapping the side of the pie pan can be helpful in this step to help the glaze settle.
See the sheen on the glaze?
That's from the arrowroot and it stays that shiny even after being refrigerated to set up for several hours.

12. Refrigerate for at least 2 hours before serving to give the glaze enough time to set up.

13. Slice your pie, add some whipped topping if you like and enjoy!


  1. Hi there, I'm so glad you're in for the sashiko project. Welcome. I don't think it matters that it's not on blue, that's just the traditional colour. I recently did some red sashiko on white which I'm using for some fabric postcards. Well done for using what you've got too, that's really eco-friendly :) Love the look of that tart btw.

  2. Thanks for stopping by :)
    I'll put up a post about it as well as the button some time tomorrow I think.


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