Reviewed: Nov. 3, 2009

I used more strawberries than recommended but it does make the pie sweeter than it is.

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Reviewed: Oct. 27, 2009

I've been making this pie for about five or six years and am just now rating it. This is my "go to" strawberry pie recipe! It's easy, it's delicious and I've never had a problem.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Oct. 6, 2009

Have made this pie twice in the past week. Followed all of Misty and the bunnies suggestions and used only 1/4 of the strawberries for the sauce and reduced the sugar and water. The first pie I followed her recommendation and boiled the mixture for 2-3 minutes and it ended up a little too runny in the end. The second time I made this I let it boil for a bit longer and turned out perfect.

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Olivia

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Reviewed: Oct. 4, 2009

cut the sugar to 3/4 and why the water? no need for water just lemon juice (1 TBS) and voila! Reminds me of the Park Cafe pie in St. Marie Montana. Really good stuff. It holds for about 3 days with the same great taste and texture.

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Cooking princess

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

I've made this several times. Tastes wonderful and pretty easy for the end product!

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sues4cy

Cooking Level: Expert

Home Town: Altoona, Iowa, USA

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Reviewed: Sep. 1, 2009

I followed Misty's changes for this and oh wow it was good!

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Cat Girl

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Reviewed: Aug. 28, 2009

Best Strawberry Pie recipe I've used! I don't change anything....

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AddiesMom6

Cooking Level: Expert

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Reviewed: Aug. 6, 2009

This was a terrific recipe. I made it for work and everyone loved and several people said it was the best strawberry pie they'd ever had. DELICOUS!

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dorrettab

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Reviewed: Jul. 29, 2009

First strawberry pie I've ever made. I definitely should have made this the day before, so it had time to set, but that was the only problem I had. The sauce thickened nicely. I did follow other reviews and didn't mash as many of the berries as called for. Also, I painted the crust with chocolate - the crust is still nice and crispy. Next time, though, I think I might add more sugar - it wasn't sweet enough for my taste, although others said it was perfect, since it wasn't too sweet. Also, I'll use more chocolate to paint the crust - it's hardly noticeable (I only used 2 oz of semi-sweet), and I think it would make a really nice complement. Made an excellent dairy-free dessert for my friend, though ^_^

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Amy

Cooking Level: Beginning

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Reviewed: Jul. 28, 2009

I made this pie to use up fresh picked strawberries. I should have read more reviews, I would have learned not to mash half and leave half whole, there were far too few whole strawberries. I also could not for the life of me get the thing to set. It had an entire day to chill and was almost fully liquid. Next time I will use gelatin instead of corn starch and I won't mash nearly as many of the berries. That being said, the flavor was very good, but the over all "pie" did not work.

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Kat

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

I mashed up half the strawberries and put all of the ingredients in a pot. I just cooked it all together for about 10 minutes and poured it into a pie shell and it set quite nicely. I've made it a few times now. It's a hit at this house!

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2009

Pretty good. I gave it 4 stars because it should actually be called Strawberry Jam Pie, and that's not what i was expecting. But i LOVE strawberry jam, so it's a winner with me!

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PAPAYAGIRL

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Reviewed: Jul. 16, 2009

My first attempt at strawberry pie and it was easy as..um...pie. I reduced the sugar too. I also wish I had sliced up the fresh strawberries at the bottom a bit more. A success!

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rberkee

Cooking Level: Beginning

Home Town: Santa Barbara, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jul. 13, 2009

An excellent easy to make pie! I was intimidated by making this but it was all done in 15 minutes...and that was two pies (doubled the recipe)! It set very nicely as well. The only thing I did different was reduced the sugar to 3/4 cup.

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Aimster

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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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olemissgal00

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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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hbertschy

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Reviewed: Jul. 6, 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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Gailey4

Cooking Level: Expert

Home Town: Orem, Utah, USA

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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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Reviewed: Jul. 5, 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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3434jennyp

Cooking Level: Intermediate

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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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MAGICDOMINO

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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Strawberry Pie II

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