Fresh Strawberry Pie Recipe

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: graham cracker crust

Graham cracker crust is often less expensive and easier to prepare.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can provide a similar sweetness at a lower cost.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Store-bought whipped topping is often less expensive than fresh cream.

Make pie crust by combining 1 and 3/4 cups all-purpose flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl.

Cut in 1/2 cup of buttered flavor shortening until combined.

Add 3 to 4 tablespoons of ice-cold water until the desired dough consistency is reached.

Form the dough into a round disc and chill for 30 minutes to 1 hour.

Roll out the chilled dough between two sheets of parchment paper to about 13 to 14 inches in diameter.

Place the rolled dough into a 9-inch deep-dish pie plate, ensuring there are 2 to 3 inches hanging over the sides.

Crimp the edges of the pie crust for a rustic look and freeze for 15 minutes.

Preheat oven to 350 degrees Fahrenheit and poke holes in the bottom of the pie crust with a fork.

Place a sheet of parchment paper on top of the crust and fill with dry beans as baking weights.

Bake the pie crust for 12 to 15 minutes, then remove the beans and allow to cool.

Slice 1 and 1/2 pounds of fresh strawberries and set aside, leaving some whole.

In a small saucepan, combine 3/4 cup granulated sugar, 3 tablespoons cornstarch, and 1 and 1/2 cups water over low heat, whisking constantly for about 5 minutes until translucent.

Add 2 to 3 tablespoons of strawberry jell-o to the mixture and stir well. Allow to cool for 10 to 15 minutes.

Add the sliced strawberries to the cooled pie crust and pour the glaze over them. Let it set for at least 1 and 1/2 hours.

Whip 1 and 1/2 cups heavy whipping cream until soft peaks form, adding 2 tablespoons of confectioner's sugar during whipping.

Top the pie with the whipped cream, leaving some strawberries visible.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens