The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 10, 2009
Yummy, Yummy, Yummy! I did make some changes based on other reviews. I painted chocolate on the bottom of the pie crust to prevent sogginess. Used 3/4 of the strawberries in the actual pie and mashed the remaining strawberries. I put all into a pot with 1/2 cup water and stirred constantly until boiling and thick...only a few minutes. The pie solidified in about an hour. Next time I would do less of the mash jelly filling. But still an awesome and refreshing dessert!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 8, 2009
AWESOME - AWESOME!! I put 4oz of cream cheese at the bottom, next time I will use the entire 8oz block. It helped with the crust not getting soggy & it went extremely well with the strawberries. I used a frozen pie crust - just bake. BEST STRAWBERRY PIE EVER!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 7, 2009
Yummy! I made it with the 3/4 whole strawberries and the other mashed. It was perfect. My grandfather asked me how much I would be willing to sell them to him!
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Cooking Level: Expert

Home Town: Orem, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 6, 2009
This pie didn't set up for me. I agree with previous comments that it appears set, but when you cut into it, it runs all over. The flavor is fantastic, but would have been 5 stars if it had set up.
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Deb

Cooking Level: Expert

Living In: Crystal Lake, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 6, 2009
I like the taste of this pie and adding the pure whipped cream is a nice touch. Real whipped cream (instead of some canned or tub version) is such an improvement. The whipped cream doesn't need added sugar b/c the pie is very sweet on it's own. My only complaint is that I have made this pie twice and chilled several hours like the recipe recommends, but it doesn't 'set' for me. When I take it out of the fridge, it appears set, but as soon as I cut into it, it runs all over. I think I will do as one of the recent reviewers said to avoid this problem in the future and see if that helps.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 5, 2009
I adapted this recipe for blueberries, putting 2 cups of the berries, 3/4 cup of sugar (my berries were a bit tart), 1/2 cup of water, and a squirt of lemon juice in a blender. The berry puree was then put in a large saucepan, and I pretty much followed the rest of the recipe, except that the cornstarch was mixed in the remaining 1/4 cup of water before adding to the boiling puree.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 2, 2009
Yummy! I was especially happy to find a recipe that shows how to make this without using a packet of strawberry jell-o! I didn't have so many strawberries so I only crushed 1 cup to add to the sugar, water mix and it still turned out really well and flavorful. Thank you!
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Cooking Level: Intermediate

Home Town: Concord, California, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 2, 2009
perfect just the way it reads! i cooked everything in a pan and not the oven though, on medium heat until it comes to a boil, once its thick, throw it in the pie and cool!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2009
This recipe is incredible! It was a big hit with my family. Once or twice I've even painted the pie crust with melted chocolate, then let it harden before adding the strawberries, and that was a great success as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2009
I used this recipe to make a topping for Chantal's New York Cheesecake. I increased the filling to 18 servings. I took the advice of several other reviewers and made a puree of 1/3 of the strawberries and just quarted the rest. I also made a few changes of my own. I decreased the sugar but I also replaced the white sugar with 3/4 Cup packed brown sugar. I used 1 cup of amaretto liquor instead of water and used 1/4 cup cornstarch. The brown sugar & amaretto liquor was something I learned while working in a 5 star restaurant. The family loved it. I will be making this recipe again.
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Cooking Level: Professional

Home Town: Ionia, Michigan, USA
Living In: Hubbardston, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 30, 2009
I pretty much fallowed the filling recipe, but I ran out of flour so I made it into mini tarts by making a crust out of crushed animal crackers and butter. Just press crust into muffin liners, add half a strawberry and top with glaze and whipped cream. The family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 29, 2009
Yum, there is nothing like the taste of fresh strawberry pie, and this is a great recipe. I took the advice of several other reviewers and decreased the sugar to 3/4 cup, which preserved a little more of the tart flavor of the strawberries. My fix for making sure the glaze set up was to use my food processor to make a smooth puree out of the water, sugar and strawberries, to which I added 4 Tbsp. of cornstarch (1 more than the recipe recommends). I then cooked this until it thickened, cooled it to room temperature, stirred the remaining sliced berries into it, and poured it all into the shell. Refrigerating for a couple of hours before serving completed the process, and it turned out fantastic. I like the idea of brushing the crust with egg white before baking--unfortunately, I already had mine in the oven when I read that tip, but I'll try that next time. Excellent idea for a pie with a fresh fruit filling.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 29, 2009
i love this recipe! i found it to be a bit thick, next time i won't add the cornstarch mix all at once, but instead start with just half into the strawberry syrup, and see how it goes from there, flavour was wonderful, to counter the sweetness a little, i added a splash of balsamic vinegar... definitely a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 25, 2009
this recipe was Fantastic. I loved the taste of the Freshness of the Berries. Not to sweet at all. I followed the advice of other cooks and did 3/4 berries in pie and 1/4 pureed. and I only 3/4 cup of sugar and I think this made it perfect. I did it in a Shortbread crust which I think set if off Just perfectly. I let it Set for a good 24 hours in the fridge and it was not soupy or fall apart at all like a lot of my other family members pies too. this will be a recipe I will use for years to come.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 25, 2009
Very good. The glaze was the best part. I would suggest using you own recipe for the crust rather than use a prepared one.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 25, 2009
tasted fantastic!!!!! however, the glaze wouldn't set up even though I followed the recipe, so it was soup-y...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 23, 2009
Love the glaze! I bought a store brand glaze, got it home, tasted it and came directly to all recipes to find this recipe! I pureed the strawberries with my mini food processor before cooking. I added red food coloring to the cornstarch mixture and made sure I cooked it for the full ten minutes (after it started to boil) before removing it from the stove and spooning it over my fresh cut strawberries. I used a gramcracker crust and can't wait for it to set-up and taste it! Yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 23, 2009
Great recipe, Thanks! Added a couple of turns of fresh pepper to the cooked berries to bring out the strawberry flavor.
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Cooking Level: Intermediate

Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 15, 2009
This recipe is perfect! Would not change a thing!!! Great with fresh picked strawberries! I baked a classic Crisco crust and the end results were...YUMMY!!! I've made this pie several times and EVERYONE always wants the recipe!
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Photo by Renae

Cooking Level: Intermediate

Home Town: Manor, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 15, 2009
The flavor of this was phenominal, but mine never really set up. In the picture, it's nice and firm, but mine stayed pretty soft, even the next day. I baked the pie crust with a brushing of egg white, so it didn't get soggy, and I loved the flavor, so I'll definitely make it again, just will try cooking the glaze part longer.
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