Strawberry Pie including three recipes made with fresh strawberries.

Strawberry Pie

Strawberry pie is a wonderful pie for the summer. It is served chilled with cream or ice cream and is not too heavy on the stomach.

Strawberry pie can be prepared in a variety of ways, but basically it consists of a baked shortcrust pie shell filled with fresh strawberries and a mixture of sugar, water and cornstarch or gelatine to thicken.

The pastry is prepared and cooked beforehand and then allowed to cool before filling with the strawberry mixture. If the pastry is not cool enough, the filling could make it soggy and wet.
In most recipes the strawberries are not cooked, although there is no reason why they shouldn't be baked in the oven and turned into a warm pie.

Below are three recipes for strawberry pie, each slightly different from the other. Try each one to see which you prefer.

Strawberry Pie

  • 1 baked 9 inch shortcrust pastry shell
  • 1½ quarts (3 pints) of sliced strawberries
  • 1 cup of caster sugar
  • 1 cup of water
  • ¼ cup of strawberry gelatine powder
  • 2 tbsp of cornstarch
  • 1 tsp of lemon juice
  • whipped cream
  1. In a small saucepan, mix together the water, sugar and cornstarch.
  2. Cook over a medium heat, stirring continuously until the mixture is clear in colour and has thickened.
  3. Remove from the heat and add the lemon juice and gelatine. Stir well to mix.
  4. Place the mixture in the refrigerator to chill and thicken even further.
  5. Fill the cooled pastry shell with the strawberries, placing them evenly in layers.
  6. Spoon the chilled gelatine over the top of the strawberries.
  7. Place the pie in the refrigerator and further chill for at least 4 hours.
  8. Decorate the top or the edges with whipped cream and serve cold.

Strawberry Pie II

  • 1 baked 9 inch shortcrust pastry shell
  • 1 quart (2 pints) of fresh strawberries
  • 1 cup of caster sugar
  • ¾ cup of water
  • 3 tbsp of cornstarch
  • whipping cream to serve
  1. Fill the pre-baked pie shell with half of the fresh strawberries, placing them in even layers.
  2. In a bowl, mash the remaining strawberries together with a fork or a potato masher.
  3. Pour the mashed strawberries into a medium sized saucepan and add the sugar. Stir well.
  4. Cook the strawberry mixture over a medium heat, gradually bringing to the boil and stirring continuously.
  5. In the meantime, combine the cornstarch and the water and whisk thoroughly.
  6. Add the cornstarch mixture to the boiling strawberries, a little at a time, stirring constantly.
  7. Turn the heat down and simmer until the mixture has thickened (5 - 10 minutes). Make sure that you stir the mixture continuously so that is doesn't stick to the bottom of the pan.
  8. Remove from the heat and allow to cool slightly then pour over the fresh strawberries in the pastry case.
  9. Chill in the refrigerator for about 4 hours before serving.
  10. Whip up some cream and serve with a slice of strawberry pie.

Strawberry Pie III

  • 1 9 inch shortcrust pastry shell
  • 2 cups of fresh strawberries, sliced
  • ¼ cup of caster sugar
  • 3 tbsp of cornstarch
  • 2 tbsp of freshly squeezed lemon juice
  • 2 tsp of Grand Marnier
  • 1 tsp of grated orange rind
  1. Mix together the strawberries, sugar, cornstarch and Grand Marnier in a large mixing bowl.
  2. Chill in the refrigerator for several hours.
  3. Preheat the oven to 425°F/220°C.
  4. Roll out the shortcrust pastry and line a 9 inch flan tin (see pastry techniques: lining a flan tin).
  5. Fill the empty pie shell with dried beans and bake blind for 15 minutes (see: pastry techniques - baking blind).
  6. Allow the pie shell to cool and reduce the oven temperature to 350°F/180°C.
  7. Fill the pastry shell with the strawberry filling and bake in the oven for 30 minutes.
  8. Leave the pie to completely cool before serving with some whipped cream.

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