Reviewed: Apr. 25, 2005

This is one of the BEST strawberry pies I've ever made. It's SO simple you can make the whole thing in under 20 minutes. My crust I baked for about 12-13 minutes, it never really went brown though but that was cooked well enough. A big tip for the glaze is make sure you mix the sugar and corn starch together FIRST, then add the water. The first time I made this I just threw it all in the sauce pan, but when the corn starch mixes with the water it doesn't always break down so there were a bunch of white chunks, mixing it first eliminated this completely. I also poured the glaze over the strawberries almost immediately after boiling for 5 minutes. When you let it cool it gets very thick and globby but when its boiling it pours very easily in between the berries and then hardens into a gel. I used a 10 inch pan but another thing I ended up doing was making almost another half batch of the glaze since I didn't find that the original amount was enough. Next time I make this I'm going to make individual pies because when you cut this is falls apart. Would be amazing to serve at a dinner and give everyone their own little pie. This is an amazing recipe, try it!

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LEEMOREAU

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Reviewed: Mar. 31, 2005

This is a wonderful strawberry pie. The fact that the fruit don't need to be cooked gives it the real flavour of the strawberries. I didn't have any problem with the cookie crust, but I mixed the sugar and cornstarch in the saucepan before adding water; this way, 5 minutes from boiling point was the perfect time. Pressing the dough evenly in the pan was what took me the more time!!!

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Mar. 27, 2005

This was a good tasting dessert. I used butter instead of margarine for the crust, and forgot the vanilla extract, and it still tasted excellent. I think I overcooked the glaze; it turned out really gloppy on the strawberries. I think next time I make this I'll toss the strawberries in the glaze first before putting the strawberries in the pie shell, which will make for an even coating of glaze. And indeed, as others have said the crust is what makes this dessert special.

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Shekneequa

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 20, 2004

The crust on this pie is delicious. However, when baking the crust it didn't brown in the 8-10 minutes suggested. It just needs to be baked a little longer. Next time I might use a little less cornstarch in the glaze. It was a little thick for my taste. Overall, it was great with a big dollop of whipped cream.

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Holly Hobbie

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Reviewed: Sep. 7, 2004

This was fantastic.I used the prev tip about sprinkling flour over the dough and it worked a treat because it is VERY VERY STICKY. I only used 1/2 cup sugar because of prev suggestions of the syrup being too sweet. It was perfect and my husband (who after 10 years informed me he didn't like strawberries) loved it and has asked for it every night - not very likely. Thank you so much Pat.

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LAYNESMUM

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Reviewed: Aug. 11, 2004

This is hands down the BEST fruit pie crust. I have used this with strawberry, blueberry and even lemon pie. Any recipe that needs a sweet baked crust this is the one that I will go with. Everybody who tries it demands that I give them the recipe. It is so crisp, quite like shortbread. And EASY! I'd give it 10 stars if I could.

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EBSEPKE

Cooking Level: Expert

Living In: Mission, British Columbia, Canada

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Reviewed: Jul. 1, 2004

the sweet shortbread pastry was wonderful. My family just loved it....

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NATASHA4

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Reviewed: May 8, 2004

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.

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DGV

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Reviewed: May 7, 2004

I was very disappointed with this recipe. It turned out 100% too sweet and syrupy. I was hoping for something more like a fruit tart, but its sweeter than any fruit pie I've ever had. I even added several tablespoons of lime juice because of what other reviewers had written. Also, I added 1/4 box of lemon jello because I was worried about the sauce thickening properly as most reviewers noted trouble with this. I'm glad I did that. I would never try this recipe again.

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SFVGUY

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Reviewed: Apr. 19, 2004

i never tried the recipe. but it sounds so good! the way it was described made me hungry and I just ate dinner. anyway- sounds great!

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LUCY910

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Reviewed: Apr. 14, 2004

This is my third time looking for this recipe. Each time I make it, I fall in love with it again. So simple, and a great way to use the large boxes of strawberries I buy in the spring and summer.

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ONEKULEMOM

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Reviewed: Mar. 21, 2004

This was very good, but I give it *** because as written it didn't thicken enough so I removed some of the juice and mixed 2 more tablespoons of cornstarch in it then added it back to the saucepan. My total boiling time was approximately 7 - 8 minutes. The crust is very good but a little difficult to work with because it sticks to your hands. I finally cleaned and dried my hands and rubbed them with a little butter to help with the sticking problem. You have to work to get this crust 'molded' in your pan, but I believe it is worth the time. If the recipe had worked for me as written, I would have definitely considered *****. Thank you, Pat.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Mar. 17, 2004

Although the filling tasted pretty good, I had trouble getting my glaze to thicken, it was pretty soupy, Sorry, but I won't make this one again. :-(

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MRSHARTMAN

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Reviewed: Oct. 31, 2003

I have made this recipe two times so far. The first time I made it was amazing. The filling thickened right up once it cooled, it wasn't drippy and it was so flavorful. The second time I made it I had a little trouble with it thickening. I am going to assume it was my fault and reccomend this recipe quite highly. I already sent my sister the recipe.

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AARONS COOK

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Reviewed: Jun. 2, 2003

After I made the syrup I tasted it and it was a little sour. I was afraid my guests wouldn't like it but I added fresh strawberries and whipped cream which kind of made a perfect blend! All said it was really good. Did have trouble getting the crust to stay up on the sides of the pie pan.

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MELYNDASKYE

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Reviewed: May 30, 2003

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.

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WMOLNAR

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Reviewed: May 28, 2003

For some reason the filling is just not setting, it's still liquid. I would like to make this again, but I need to figure out how to make the filling set.

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RCORNEJO

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Reviewed: May 14, 2003

Fantastic CRUST!!!

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MISSOURIMOMMA

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Reviewed: May 11, 2003

I am giving this a 5 star rating for it's crust !I used Strawberry pie 2 for the filling... Reminded me of Strawberry shortcake ! I will try this entire recipe soon ! GREAT with ice cream !

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