Reviewed: Jul. 13, 2009

I made this for my family and they all loved it. I didn't use a shortbread crust because I don't eat butter but it still came out great.

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Reviewer:

imartinne

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Reviewed: Oct. 14, 2008

This was alright. I tried substituting a shortbread crust that was homemade and it ruined the pie. Go for the good old store made standby for this and you'll be good to go.

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Reviewer:

Geanine

Home Town: Holbrook, New York, USA

Living In: Abington, Pennsylvania, USA

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Reviewed: Jun. 23, 2008

This was an excellent pie and so easy. Next time I make it, though I am going to add a bit less sugar - I found the glaze/Jello mix too sweet.

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Reviewer:

paminottawa

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Jun. 16, 2008

To me the shortbread version of strawberry pie is the best. I wanted a sweeter glaze and used 1 cup sugar with 1 cup water with the 3 T. cornstarch and package of strawberry gelatin. I also kept my strawberries whole. I made a homemade crust of 1/2 cup ground shortbread cookies (ground in food processor) then added 1/4 cup sugar, 1/2 cup flour and 1 cold stick unsalted butter cubed. I pulsed this in my food processor and formed this in a pie dish. I baked it at 350 for 20 minutes. Let it cool before adding the strawberries and glaze. A wonderful way to enjoy fresh summer strawberries.

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Reviewer:

Sheri O.

Cooking Level: Expert

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Reviewed: Apr. 28, 2007

This pie is awesome! I followed the directions exactly and the pie set up beautifully and did not fall apart when cut into pieces. Next time I make it, i'll probably up the sugar to 1 cup and add a bit more corn starch to make up for it. I also added 1 tsp of vanilla after cooking. But that is my own personal preference. As is it's still a great pie. I made the shortbread homemade from another recipe on this site.

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