Reviewed: Jul. 2, 2006

YUMMY! I love the crust and will try it with other recipes. I just sprayed the bottom of the glass pie plate and had no trouble with sticking or sides sliding down. I found the syrup sweet enough, and I used 1/2 sugar and 1/2 splenda. Will definitely make again!

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LUV2COOK

Cooking Level: Expert

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Reviewed: Jun. 18, 2006

I've made this pie twice in the past week! It's wonderful! I quartered my strawberries because I like the texture better than just big strawberries and gel, I would use 2 1/2 cups of quartered strawberries and instead of pouring the gel over them I would first mix the strawberries and gel, then pour them into the crust to get everything more evenly set. LOVED the crust, so easy and tastey. I used glass pie dishes and sprayed them with nonstick baking spray and there was no sticking with the crust, which really surprised me because I always have trouble with the crust sticking on other recipes. Husband loved it too, I'm sure I'll be making this again next time we have strawberries in the hosue. I wonder if you could do this with blueberries and blue food coloring...sounds like it might work!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: May 23, 2006

...I love this recipe!!...The crust is SO good!..I didn't have red food coloring and used the strawberry jello trick too..also, my crust started to slide so halfway through I took it out of the oven and pushed it back up with a spoon..turned out awesome!!! I quartered my strawberries and covered with the syrup while it was still pourable..LOVE this recipe! Thanks Pat for this yummy pie!!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Apr. 26, 2006

I used my own pie crust recipe, and used this "simple syrup" method but but instead of just food coloring I added a pkt. of strawberry flavored Kool-Aid. It was delicious and gorgeous. Some had mentioned that it wasn't sweet enough, but the Kool-Aid certainly took care of that. I also added about 1/4 cup more sugar and would probably just stick with the amount called for in the recipe, it was REALLY sweet but so good. I'm going to cut back the amount of cornstarch next time as it seemed a little too coagulated. My three boys and husband loved it as well. Took some pictures as this was one of the prettiest pies I've ever made. Thanks for sharing your recipe. I knew a lot of recipes call for gelatin and I was out so this was perfect. As many changed as I made, I still give it a 5 star rating.

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KOISMITH

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Apr. 23, 2006

I used the glazed berry portion of this recipe, but haven't tried the crust. The glaze was simple to make, and came out almost exactly as I had hoped it would. It wasn't sweet enough for my liking though. For me it definitely needs more sugar. A good summer recipe though when you have plenty of strawberries on hand.

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Jaay

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 22, 2006

I made this with my 4 1/2 year old daughter. Very easy and very yummy - everyone loved. I sprayed a little non-stick spray on my pie pan before baking the crust, and had no problems with the crust sticking like some other people mentioned. Will make again for company!!!

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 22, 2006

This pie is delicious! I did not make the crust, used a store bought frozen one, and still everyone raved about this pie. I will make again for sure!

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shill

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Reviewed: Mar. 10, 2006

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

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ALPHABET672

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Reviewed: Sep. 4, 2005

The taste of this crust was nice, however, mine like others, stuck in the pan. I even greased the dish first but it was almost impossible to get out of the pan. The sauce was okay, it tasted very sweet and a lot like vanilla; I think it needed something for a bit of tartness, or maybe leave out the vanilla?

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Cookiesprite

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Reviewed: Jun. 25, 2005

I used this recipe for the crust and was not very pleased. Instead of forming a side crust on the pie plate, it slid down during baking and was like a large cookie at the bottom of the pan.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 23, 2005

Great and east!!! My daughter, who was skeptical, loved it! Only problem was that the crust stuck to the pan, I used a stoneware pie dish, guess I should have greased it. I baked the crust for 14 minutes. Some reviews said the syrup did not thicken , I followed the recipe exactly and it thickened great. I always dissolve the cornstarch with some of the water called for in the recipe before adding it with the other ingredients to make sure it mixes completely. I added the food dye after it thickened. At first, when I tasted the syrup after it thickened, I thought it was sweet, but not what I wanted for the pie. However, after pouring it over the berries in the crust, refrigerating the pie, and then serving, it was perfect. I thought it was the perfect amount of syrup/glaze for the pie, I used 2 quarts of berries ( the size one larger than the pint- think that is a quart), hulled the berries, and laid the berries on their side with the point of each berrie going into the hole where the next berry was hulled. This packed them in, and then had a few extra to stand upright on top. The crust was great for this pie. Definately will make again, so easy and good!

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melbatoast

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Reviewed: Jun. 16, 2005

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!

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AUNTIEJB

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Reviewed: Jun. 14, 2005

I got to say i really didnt care alot for this recipe all though my husband loved it... there was just something missing !

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SHAIKIRA

Cooking Level: Expert

Home Town: Union City, New Jersey, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Jun. 13, 2005

I am cheating and just reviewing the crust. I made it to go with a coconut cream pie. It was great. A slight hint of powdered sugar. I suspect it would be even better with a fruit pie like this. I put it with a coconut cream pie with whipped topping, which was already really sweet and this made it even sweeter, almost too sweet. The only downside is the crust crumbled when I took it out of the pie plate. If you don't care about presentation and taste is everything, then you will LOVE this crust!

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sweetteeth

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Reviewed: Jun. 12, 2005

5 stars for the crust! Simple and easy to make. 0 stars for the glaze - it's too think, syrupy, and sweet. I even used more strawberries than a quart. It really ruined the flavour of the strawberries. I will try again with a different fruit filling, like the Strawberry Pie II filling previously suggested.

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Nathan Bialke

Cooking Level: Beginning

Living In: Moscow, Idaho, USA

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Reviewed: Jun. 5, 2005

I divided this recipe in half and made 2 individual pies. They were very tasty. I little whipped cream or vanilla ice cream would have been a perfect pairing.

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brooklyngirl

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: May 31, 2005

Very good recipe...however, please be sure to spray your pie plate with nonstick spray to ease the pie out of the dish. Also, great is 1 cup heavy whipping cream beat together with 1/4 cup of sugar to add to this wonderful pie.

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PNIBERT

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Reviewed: May 20, 2005

Excellent pie. The crust is delicious.

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GERI

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Reviewed: May 7, 2005

This is an excellent pie! We picked up a good-sized basket of fresh stawberries from the farmer's market and were looking for some recipes to try. Glad we tried this one. Just a note - I had make up some extra glaze since I didn't have enough.

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