Strawberry Pie
Strawberry Pie is simply wonderful. But then all of my Mom’s fruit pie recipes, though very simple, are simply amazing. Every one is filled with fruit; sugar and flour thicken the fruit while baking. And a little butter is added on top of the pie shell before adding the filling. Really, really simple. I made one of the pies with a full crust, and the other with a lattice crust. Top with a dollop of ice cream and you’re in seventh heaven. 🙂
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Whenever I ask my daughter-in-law what she wants me to bring for any special occasion or holiday, it’s always one of my fruit pies (with homemade pie crust). So on Mother’s Day, I made up a couple of Strawberry Pies along with some Blueberry Pie Crust Cinnamon Rolls for all of us to enjoy. Oh my!
There’s no pie crust like my Mom’s old fashioned recipe. When she started making pies in the 1920s when she was a little girl, she and Grandma always used lard or butter. When shortening became available (because butter wasn’t during WWII) she started using that. I used shortening too for decades. But now with all of the information coming out about seed oils and the fake margarine and fake vegetable oil and how deleterious it is on the body, I’ve started going back to more natural sources and so now I make my pie crust with butter.
The pie was mouthwatering and the Blueberry Pie Crust Cinnamon Rolls were also out-of-this-world. They always are! 🙂 Mother’s Day came about three weeks after the birth of their second child, so they picked up Italian at one of their favorite places and I brought dessert. We gobbled up everything in no time. 🙂
Strawberry Pie is a wonderful, old-fashioned, vintage recipe that’s been in our family for decades (perhaps a century or longer). 🙂
It’s really good with a large dollop of vanilla ice cream over top.
Whether you make this pie with a lattice crust or a full top crust, both versions turn out splendidly.
If you enjoy strawberries, you’ll love Strawberry Pie.
Here’s what I did.
I used these ingredients for the filling, plus I made a batch of Homemade Pie Crust with Butter.
Wash berries in colander.
Trim off stems and slice berries down; add to a large mixing bowl.
Add flour and granulated sugar.
Stir ingredients to combine; allow the berries to juice down (on their own) on the counter while you prepare the pie crust.
Roll out pie crust and fit into a 9-inch pastry shell.
Add slivers of butter to the bottom of the crust.
Roll out top crust or lattice crust.
Use a pastry wheel to cut the dough into long strips.
Don’t put the berries into the pie shell until the top crust is ready and your oven is pre-heated and ready to go. Otherwise, the syrup from the berries will cause the bottom crust to get soggy.
Add strawberry mixture to pie crust.
Top with full pie crust; flute edges; cut slits in top of the crust so steam can escape while baking.
Or put pieces of lattice crust over top of the pie (you can weave the top crust, if desired, but I never do).
Bake at 300 degrees for about 2 to 2 1/2 hours or at 350 degrees for about 1 to 1 1/2 hours, until juices bubble up through the crust and are thickened.
Allow pie to cool before serving. Add ice cream, if desired.
Strawberry Pie is outstanding.
It’s good served plain without ice cream too.
Strawberry Pie is great for holidays like Fourth of July, Valentine’s Day or Christmas. We served it for Mother’s Day.
Here’s the recipe.
STRAWBERRY PIE
(Recipe adapted from my Mom, Helen Mattis, Titusville, FL)
Strawberry Pie
Equipment
- 1 9-inch pie plate
- 1 colander
- 1 sharp knife to cut berries
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 5 cups strawberries sliced (about 1 1/4 lbs.)
- 1 1/4 cups granulated sugar
- 1/2 cup unbleached all-purpose flour (bleached flour toughens baked goods)
- 3 tbsp. salted butter softened and cut in slivers
- 2 pie shells for top and bottom layer
Instructions
- Wash berries; trim stems.
- Slice strawberries and put in a large mixing bowl.
- Add sugar and flour and stir to combine.
- Allow strawberries to juice down for about 20-30 minutes.
- Stir once or twice during this period.
- Meanwhile, roll out pie crust.
- Place bottom crust in a 9-inch deep-dish pie plate.
- Roll out top crust.
- Sliver the butter and place in small dabs into the bottom crust.
- Pour strawberry filling into bottom crust.
- Layer with top crust. Layer with top crust.
- Flute edges and cut slits in the top crust.
- Bake at 300º for 2 to 2 ½ hours, or at 350° for about 1 to 1 ½ hours or until the juices bubble up thickly through the slits in the crust.Â
- Remove from oven and allow pie to cool completely before slicing and serving.
- Refrigerate pie after about two days if you still have leftovers.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Strawberry Pie with my Mom and Grandma’s Homemade Pie Crust with Butter is simply marvelous!
If you have an abundance of strawberries, this is a terrific way to use them up.
Here it is with the full top crust.
We love, love, love Strawberry Pie!
You may also enjoy these delicious recipes!
Strawberry Pie Crust Cinnamon Rolls
