Hey y’all! It’s June and you may not know what that means, but in my world, that means it’s strawberry season! I don’t know about you, but I love me some strawberries. I love them because they’re so sweet they’re not even like fruit, they’re more like candy. Which is exactly why they are incredible.
When I was growing up, every June we would go strawberry picking at a local farm. Now, we were not farm people at all, we could best be described as extreme suburbia. When strawberry season came around though (in New York where I grew up it was usually the last week of June), we would head out the the farm to do some picking. My mom and my siblings and I would fill up basket after basket, eating yummy berries as we made our way through the rows. After we loaded our trunk with berries, we would head home where we would make strawberry jam for the rest of the year, pies, shortcakes, and of course some just to eat. Those were some good times.
The last time I picked strawberries myself was two years ago when, two days before our wedding, Ethan and I picked fresh berries for the chocolate covered strawberries served at our wedding. I haven’t been picking lately, which is fine because I don’t have a need for a ton of berries. When they’re in season though, they’re super cheap at the grocery store and so I stock up and get baking.
Today I want to share with you guys my homemade strawberry pie recipe. This is the first (and pretty much only) recipe that I have tweaked and changed myself to truly be able to call it mine. Now, I’m sure there is someone else out there in the world who has the same recipe as me, and that’s totally fine. I can honestly say though that this is my own recipe from my own baking experience. And I make everything from scratch. The crust, the filling, and the whipped cream. I know that some people can get overwhelmed by making their own crust. But let me tell you a secret… it is SO EASY. And it’s way tastier than store-bought crust. I promise if you make your own crust, you’ll be wondering why you didn’t do it sooner.
The first thing you’ll want to prepare is the crust. You will need:
2 cups flour
2/3 cup shortening
1/3 cup cold water
So, you add your shortening and flour info a mixing bowl. Mix it around with a fork until the shortening is in small, pea-sized bits. Then slowly add your water, a little at a time. Pour some water in the bowl (about a tablespoon or so), and mix into the flour mixture. Continue to add water until a dough forms. Toward the end, you will use your hands to form a dough ball. Then. on a floured surface, flatten the dough with your hands. With a rolling pin, roll it until it is about 16 inches across. You will want this to be as circular as possible. Once it is rolled out, fold the dough in half, and then half again. It should basically look like a fraction (1/4) of a circle. Lift the folded pie dough into a pie plate, and unfold. The folding is just a trick to transfer it from countertop to pie plate. Use your fingers to mold the crust into the dish. I usually use the back of a spoon to create a pattern around the edge of the crust. Poke holes in the crust with a fork. Now you’re ready to bake! Place the empty crust in the oven at 450 for 5 minutes.
Once the crust is done and cooled, you’ll get started on the filling. Here’s what you will need:
8 cup strawberries
1/2 cup water
1 packet of strawberry gelatin
1 tbsp cornstarch
2/3 cup sugar
First, you’ll take six cups of strawberries, and set them aside. Cut off the greenery, and cut the berries into quarters. Some people like to put whole berries in their pie, I prefer smaller pieces. That’s totally a personal preference though. Place these strawberries into the pie crust.
With the remaining two cups of strawberries, cut them (this time you will want them to be in pretty small pieces) and place them in a bowl. Using a berry masher, mash the berries until they are as pulpy as possible. It should basically look like juice with some small chunks mixed in. Transfer these into a pot.
On medium heat, add your water to the strawberries. After you add the water, you will add the sugar, gelatin, and cornstarch. Continue mixing until the sauce thickens and begins to boil. Once it is boiling, take it off the heat, and pour over the fresh strawberries in the pie plate. You will want to make sure the sauce is poured evenly around the pie.
Once the dish cools a bit, place it in the fridge for three hours. Just before serving, you’ll want to make the whipped cream, which in my opinion, is the best part! You will need:
1 cup heavy whipping cream
approximately 1 tbsp sugar
approximately 1 tsp vanilla
IÂ say approximately because I don’t actually measure these, I just kind of pour them into the mixing bowl. I leave them in the Kitchenaid for about five minutes, or until the cream starts to thicken. You can add more sugar or vanilla, depending on your taste preferences. It’s totally easy and totally up to you! Â Scoop a little on your pie, and enjoy!
And that’s pretty much it! The most time consuming part is cutting all the strawberries, but overall, it takes me about 40 minutes to prepare. Guys, I seriously love this pie. I’ve experimented with a few different factors, and this is what I’ve found to be the best! I cannot recommend this one enough, especially now that strawberries are in season and super fresh. Well, I’m off to enjoy some pie! Have a fabulous day, friends!
