Top 100 Cake Blog

Top 100 Cake Blog

Tuesday, June 3, 2014

Strawberry Pie

The sweet, fragrant strawberries just now appearing in our local farmer's market inspired me to bake a strawberry pie on Monday night.  About halfway through, I realized why the pie seemed so familiar -- I had made this very pie in my c. 1971 high school home economics class (and, I recall, we passed the whole thing to some lucky boys waiting outside the first-floor classroom window).

There are two kinds of strawberry pies, the kind where you put the fruit between two crusts and bake, and this kind where the fruit is mixed with a cooked syrup and chilled.

This is a no-bake pie (though you do need to bake the crust), as the filling is cooked, placed in a prebaked crust and refrigerated until set.  It's a great way to showcase fruit at its peak.

Start by mixing some water, sugar, cornstarch and some of the berries in a saucepan.

Cook, stirring constantly, until the liquid is clear. Cool, stir in the remaining berries and pour into the pie shell. Refrigerate until it's set.

Production notes: I followed the recipe exactly and used an 8-inch pie plate. I didn't save any berries for garnish, as I had eaten so many during the pie-making that I had none left.


  1. I love this pie with mounds of sweetened whipped cream. My Mom made this (or one like it) and a pie where you sub out the berries with fresh peaches. Both are wonderful. I must mention that Elby's Big Boy was my first introduction to strawberry pie but homemade wins hands down.

  2. How scrumptious! I know my husband will love this (so will I!).

  3. My Mother made strawberry pie from time to time.(She also switched out berries for fresh peaches,really good too)
    However my first exposure to strawberry pie was from ELBY'S Big Boy restaurant.
    Your pie is picture perfect and inspiring to get some crusts made!