Apron Free Cooking ~ Strawberry Pie
By Noel Lizotte
My grandmother, Dora, was a huge fan of strawberry pie. She believed you could tell the class of a restaurant by the quality of their strawberry pie. She passed the same appreciation on to her daughters and granddaughters. Along with this appreciation, she passed along the best recipe she could find for strawberry pie.
We have always made it a point to serve this pie at Mother’s Day dinners. Strawberries are just coming into season at the same time of year as Mother’s Day arrives, so it’s a good match we think.
Servings per recipe: 8
1 9-inch pie crust shell
1 lb strawberries
1 cup sugar
3 TB cornstarch
1/8 tsp salt
1 cup water
3 TB strawberry gelatin powder mix
Prepare and bake a 9-inch pie crust. My mom’s recipe is simple and always turns out perfect (for her, I’m still practicing!) Rinse and slice strawberries into quarters, or 1/2 to 1-inch chunks. Place the strawberries in the cooled pie shell.
Combine sugar, cornstarch and salt in a bowl. Stir until well mixed. This helps keep the cornstarch from clumping when you add it to the water. Place water and cornstarch mixture in a small saucepan and heat over low to medium heat until thickened. Stir constantly to prevent clumps from forming. The mixture should resemble a thick syrup. Add the strawberry gelatin powder and mix well.
Pour the syrup over the strawberries in pie shell and chill in refrigerator. Allow the pie to chill for 2 hours to allow the gelatin to set firmly.
We usually make this pie a day ahead of time to allow the gelatin to set. However, if you plan your day well and get an early start, you can make this pie and serve for a late afternoon meal.
Make it a meal: Grandma always served this pie with strong coffee and topped with whipped cream. If you’re feeling adventurous, place a scoop of vanilla ice cream on the side of the pie. Grandpa liked ice cream with his pie!
Approximate Nutritional Value per serving: Calories: 196, Fat: 2g, Cholesterol: 0mg, Sodium: 148mg, Total Carbs: 45g, Dietary Fiber: 1g, Sugars: 37g, Protein: 2g
Since this recipe yields a single pie, you may want to double the recipe if you’re planning to serve more than eight people, or if you expect to have leftovers. This recipe calls for fresh strawberries; I’ve not attempted it with frozen berries. I’m not sure the consistency would work as well. If you try it with frozen berries, please let me know how it turns out.
If you want to add some color and flavor, you can add fresh blueberries to the pie shell with the strawberries. I like this combination for 4th of July picnics!