The Perfect Strawberry Pie

The Perfect Strawberry Pie

Strawberry Pie Filling

Ingredients

  • 2 cups chopped fresh strawberries
  • 1/3 cup water
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • Baked Pie crust recipe below
  • Fill baked pie crust with fresh berries sliced in half (don’t over fill)

Combine sugar, the remaining chopped berries, water and cornstarch in saucepan. Simmer until boils and thickens. Stir every few minutes, cool. (Allow cooked berries to cool naturally not in the refrigerator). Pour cooked cooled berries over fresh berries in the baked pie crust. Refrigerate until firm. To serve, top with whipping cream.

Vinegar and Egg Pie crust

from Luv’n Cookery from St Mary Vernonia by Betty Coulter

Ingredients

  • 4 cups flour                
  • 1 tbsp sugar                
  • 2 tsp salt                     
  • 1 ¾ cups shortening   
  • 1 tbsp vinegar             
  • 1 egg                          
  • ½ cup water                

Mix first 3 ingredients. Add shortening and cut with pastry cutter or double knives into flour until completely mixed. Do not over handle the dough.  In a separate bowl beat remaining ingredients and combine with flour using fork or hands until all is moist. This will be a soft dough, barely holds together. Chill dough 15 minutes before rolling. Makes 1 double pie crust and 1 single pie shell. The crust freezes well. This is for a nine-inch pie plate.

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