Recipe by Pat Collins
"This is a fresh berry pie, the fruit is not cooked. Serve with a dollop of whipped cream."
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red food coloring
fresh strawberries, hulled
This is a great recipe but I have a few suggestions before starting on this recipe...
About the crust.....It's not a pie crust it's a modified cookie dough recipe so don't roll it out. After making the "crust", form it into a ball and place the ball in the middle of a SPRAYED pie pan, flatten and spread the cookie dough crust out and up the sides of the pan with your fingers, it will get sticky but instead of watering or oiling your fingers just lightly flour the surface of the dough. It also takes about 12-15 minutes for the crust to brown around the edges. Don't wait for the crust to get totally browned because when it cools it will crumble like an overbaked cookie.
For the glaze.....the cornstarch needs to be dissolved in cold water before being placed in the saucepan with the rest of the ingredients, so reserve 1/2 cup of the water needed in the glaze to dissolve the cornstarch in, then pour the cornstarch mixture in with the rest of the ingredients. Also, once the glaze comes to a boil reduce the heat to low. The glaze will thicken upon cooling. When ready to assemble the pie, you may need to reheat the glaze slightly to get it to pouring consistency.
I got to say i really didnt care alot for this recipe all though my husband loved it... there was just something missing !
This is a wonderful strawberry pie. I did make a couple of changes though. After baking the pie crust and cooling it I take 1/2 of an 8oz pkg. of cream cheese mixed with a tablespoon of powdered sugar and put that on the bottom of the crust before adding the strawberries. Also, when making the "sweet syrup" I add about 2 or 3 tablespoons of lemon or lime juice (just enough to give it a little tart taste) and a 1/2 pkg. strawberry jello. Very, very good. thank you Pat for a wonderful recipe.
This was very good but pretty sweet. I think next time I will cut back a little on the sugar or add a Tbsp. of lemon juice, as a previous reviewer recommended. Also, it could use a little more crust. I will probably increase the ingredients by 50%. Also, it did not want to come out of the pan cleanly so the pieces were not very presentable. Next time, I will give my pan a quick shot of spray oil.
I tried this recipe with one of the suggestions to add a little jello to the sauce. Actually, I used a whole box and it works wonderfully. I've also used this recipe as a template for making a peach variety using red and yellow food coloring and peach jello. Absolutely wonderful!!! Everyone who has had some of either version loved it and wants more!!!! I'm going to try a tropical version next.
Best strawberry pie EVER! Everyone in my family loves it and I can never wait for the glazing to cool before the whole thing is my belly! If you can't make a homemade crust, or don't have the stuff to make it, I used the instant ones (usually 2 per package) but sometimes not as buttery or flakey. Great either way! YUMMMMM
The crust was exceptionally good; the consistency of it is more like a cookie dough, but don't worry, it turns out great when baked! For a holiday pie, try using green food coloring!
WOW! I have to admit that when I decided to try this, I was making it for my kids and thought there was no way it would be better than my mother's strawberry pie. WOW! Was I wrong. We all really loved the taste and texture. I did double the amount of the glaze though so it would cover more of the strawberries. This is definitely what I'll be taking to family functions and work potlucks.
* Percent Daily Values are based on a 2,000 calorie diet.
Big Guy Strawberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 275
** Calories from Fat: 104
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