Many people claim that apple pie is the all-American dessert, but I disagree. I’m sure that strawberry pie also has its place in American history.
When I was little, my mother would take my siblings and I to a local strawberry field to pick berries.
We would spend much of our afternoon in the field picking strawberries and having a good time together.
I think my sisters and I ate more berries than we threw into our boxes. Well, they were super tasty!
Once we got the berries home, Mom would wash them all and start preparing them for storage.
Mom would make jam, strawberry pie filling and applesauce. She would then put them in Mason jars in a huge pot on the stove. Good times!
Get this strawberry daiquiri mix! The daiquiri mixture gives the pie a fun and fresh flavor. You’ll see once you’ve made this pie. Oh, and this recipe is incredibly easy to follow, so there you go.
INGREDIENTS:
1 cup strawberry, cut and crushed
1 cup of sugar
1 cup of water.
3 tbsp. cornstarch
3 cup sliced fresh strawberries
Baked pie crust or graham to taste.
PREPARATION:
PREPARATION:
1. Put the crushed strawberries in a pot with 1 cup of water and 1 cup of sugar boil for 2 min.
2. Dissolve the starch in a little water and add to the crushed strawberries, cook over medium heat, stirring until thickened.
3. Remove from the heat put the uncooked strawberries in the mixture and pour into the crust.
4. Cool at room temperature and put in the fridge so that the jelly will freeze.
5. Garnish with whipping cream
Absolutely! Here are some delicious variations and practical storage tips for your Fresh Strawberry Pie:
Variations:
Mixed Berry Pie:
Replace 1 cup of the sliced strawberries with blueberries, raspberries, or blackberries for a colorful, mixed berry version.
Chocolate Layer:
Spread a thin layer of melted chocolate or chocolate ganache over the bottom of the baked crust before adding the strawberry filling. It adds a rich twist and keeps the crust from getting soggy.
Cream Cheese Base:
Add a layer of sweetened cream cheese (mix 8 oz cream cheese with 1/4 cup powdered sugar and a splash of vanilla) to the crust before pouring in the strawberry mixture.
It creates a creamy, tangy base that pairs beautifully with the berries.
Lemon Zest Boost:
Add 1 teaspoon of fresh lemon zest to the glaze while cooking to enhance the brightness of the strawberries.
Mini Strawberry Tarts:
Instead of a full-size pie, make mini pies using tart shells or muffin tins lined with graham cracker crusts for a fun, bite-size option.
Storage Tips:
Refrigerator:
Store the pie covered with plastic wrap or in an airtight container in the fridge. It will stay fresh for 3–4 days. For best texture, serve it within the first two days.
Freezing:
This pie doesn’t freeze well once assembled, as the fresh strawberries can become mushy and the gelatin-like glaze may break down.
However, the cooked glaze alone can be frozen in a sealed container for up to 1 month and reused later with fresh berries.
Serving Tip:
For clean slices, chill the pie thoroughly before cutting and use a sharp knife wiped clean between each slice.
Let me know if you’d like this turned into a printable recipe card or shared as a social media post!