Of all the beautiful summer produce, strawberries are undoubtedly my favorite. Sweet, juicy, and vibrant, they’re one of the highlights of the season for me. I load up whenever I pass a farm stand and then have the weighty job of deciding what to make with my beautiful berries. A top choice is always this Old-Fashioned Strawberry Pie. We have nothing against jello pies, but when you’re working with fresh berries, ya gotta let them shine. That’s why this pie is made with all real ingredients!
For simplicity we still used a store-bought crust, but you’re welcome to make your own or use a graham cracker crust. We’ve coated the baked pie shell with a thin layer of white chocolate to prevent it from getting soggy, a little trick grandma taught us! For the filling, 2 ½ cups of the fresh berries are mashed and cooked down into a sweet, thick consistency. Allow the mixture to cool and then mix in the remaining fresh berries. Transfer the filling to the cooled, prepared pie shell and pop it in the fridge overnight to set.
This pie is best served chilled with a generous dollop of whipped cream. Nothing beats a classic homemade pie and you can’t go wrong with highlighting the season’s fresh produce. If you’re looking for the perfect treat to round out a summer meal, give this Old-Fashioned Strawberry Pie a try. It’s bound to make diners nostalgic with the very first bite!
Old-Fashioned Strawberry Pie
Allergens: Gluten
Ingredients
- 1 (9-inch) pie dough round
- ¼ cup white chocolate chips
- 6 ½ cups fresh strawberries, washed and sliced
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 3 ½ tablespoons cornstarch
- ½ cup water
- 1 ½ tablespoons lemon juice
Preparation
- Fit dough round to a 9-inch pie dish and crimp edges. Bake according to directions on package, then allow pie shell to fully cool.
- Add 2 1/2 cups of the strawberries to a small bowl and mash them with a fork until they are a jam-like consistency.
- Add mashed strawberries, sugar, water, lemon juice, and cornstarch to a small saucepan and stir to combine.
- Bring the mixture to a boil over medium heat and let simmer for 4-5 minutes, or until mixture is very thick. Stir in vanilla and set aside to fully cool.
- In a small bowl, microwave the white chocolate chips for 30-45 seconds, or until fully melted.
- While filling cools, spoon the melted chips onto the bottom of the cooled pie shell and spread into an even layer. Let cool.
- Stir the remaining strawberries into the cooked filling and transfer to the prepared pie shell.
- Refrigerate pie for 6-8 hours or overnight to fully set.
- Serve chilled with whipped cream.
Recipe adapted from Kindlyunspoken.com