Fresh strawberry pie recipe made with a homeamde thick strawberry pie filling. Top with whipped cream or serve with ice cream.
- 3 lbs of fresh strawberries, washed and stems removed
- 1/4 Cup water
- 1 1/2 Cups sugar
- 6 Tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1 9″ pie crust
Bake the pie crust in the oven as directed. If making a homemade pie crust, poke holes in the crust and bake for 15 minutes at 375˚F checking every five minutes. Let cool completely.
Wash strawberries. Puree enough strawberries to make 1 1/4 cups of strawberry puree. Add 1/4 cup of water to the strawberry pure to make 1 1/2 cups total.
In a sauce pan combine, strawberry puree, sugar, cornstarch and cinnamon. Bring to boil on the stovetop over medium heat stirring constantly. Once bubbly let thicken. Remove from heat and let cool completely.
Combine the cooled strawberry filling with the remaining fresh strawberries in a large bowl. Add to pre-baked and cooled pie crust. Serve with whipped cream or vanilla ice cream.
- Strawberry Size: You want bite-size strawberries for this pie. As some strawberries are quite large, you can cut them in half or quarters before mixing with the homemade strawberry pie filling.
- Washing Strawberries: I wash my strawberries by placing them in a large bowl and then filling that bowl with water and about 1-2 tablespoons of vinegar. I give them a good swirl and then drain and rinse with clean water.
- Baking A Pie Crust: You do not need pie weights to bake a pie crust without the filling. I simply stab my pie crust on the bottom with a fork and check it every five minutes in the oven. When it starts to rise a bit, I simply prick it again with a fork. You’ll know your pie crust is done when it’s a nice golden brown on the bottom.
- Serving Size: 1 slice
- Calories: 512
- Sugar: 46.1
- Sodium: 154.1
- Fat: 20.3
- Carbohydrates: 80.2
- Protein: 4.8
- Cholesterol: 11.6
Keywords: fresh strawberry pie, strawberry pie without jello