Recipe Box: Mom's Strawberry Pie

☀️ Yummy Dessert for Summer (or Any Time of Year!)

By Lisa Gallarini, Publisher for Macaroni Kid Concord, NC May 9, 2018

There is nothing like a cool strawberry pie on a hot day! My children absolutely love this recipe, and it never lasts a whole day in my house. This will always be my favorite strawberry pie recipe.

Mom's Strawberry Pie

  • 6 cups fresh-cut strawberries
  • ¾ cup water
  • 3 Tablespoons cornstarch
  • 1 cup sugar
  • Prepared pie crust (You can buy pre-made pie crust if you would like, or you can make your own. My favorite recipe is below.)

Bake the pie crust according to the instructions.

Meanwhile, wash, hull, and quarter the strawberries. Chop one cup of strawberries into smaller pieces; set aside the rest. Heat the water, sugar, cornstarch, and one cup of chopped strawberries in a pot over medium-high heat for about 3 minutes or until boiling, while mashing.

Pro Tip: I use a potato masher when making the pie filling, which works like a charm.

Let cool for 10 minutes or longer. I let mine sit at room temperature for a little longer. 

Once the mixture is cool, combine it with the remaining chopped strawberries and pour it all into a pie crust of choice, then chill. Making the crust ahead of time is a good idea so it is cool and ready for the strawberry mixture. 

This pie filling also makes a delicious ice cream topping or jam for toast if you do not want to just make a pie. It is so delicious.

Pie Crust:

  • 1 cup all-purpose flour
  • ¾ super-fine almond flour
  • ¼ cup coconut flour
  • 2 teaspoons sea salt
  • 1 stick unsalted butter
  • 3-4 Tablespoons cold water

Mix the flours, salt, and butter using a food processor, and then add cold water as needed. Pulse until it forms a ball. This pie dough does not roll well, so take it straight from the processor and form it into the pie dish with your fingers. When you are happy with the shape and thickness, bake it in the oven at 375° for 15 minutes. Let cool before adding the strawberry mixture. 

That's it! The sad part is that it takes longer to make than it does to devour it, just like in the good ol' days. But it is worth every minute of your time.