Fresh Strawberry Pie with Homemade Pie Crust! | The Recipe Rebel

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.

Stir together flour, salt and sugar in a large bowl.

Cut in cold butter with a pastry cutter until crumbly.

Stir in 2-3 tbsp cold water and work dough until it comes together in a ball.

Shape into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 425 degrees F. Roll out dough larger than the pie plate.

Press the pie crust into the pie plate and trim edges.

Blind bake with parchment paper and pie weights for 12-15 minutes until edges are light golden brown.

Remove pie weights and bake for another 10 minutes until the bottom looks dry.

Crush strawberries with a potato masher.

Place strawberries, sugar and water in a skillet and cook until warmed through and sugar is dissolved.

Sprinkle gelatin over cold water and let sit for 5 minutes.

Stir vanilla into crushed strawberries. Add gelatin mixture to warm strawberries and stir until dissolved.

Stir in chopped strawberries and pour into baked pie crust. Let chill in the refrigerator for at least 6 hours.

Serve with whipped cream as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens