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Fresh Strawberry Pie Recipe
Summer is usually the time for fresh berry pies. However; there can be times during the fall and winter when a nice berry pie is very welcoming.
Most of the time, though (depending on where you live), certain fruits and some of the other ingredients can be unavailable because they are out of season. Of course, there is always the frozen fruit in the freezers or the canned fruit on the selves that can be available at the store. but nothing is quite as good as a freshly made berry pie made with fresh berries.
In California, most fruits are available year around and fresh strawberries are always plentiful and readily available.
The following is a quick, easy and simple recipe for a wonderful fresh strawberry pie. It doesn’t call for any special ingredient or spices; just simple stuff you most likely have in the kitchen pantry.
You only need some fresh, ripe strawberries, some sugar, a little orange juice, and lemon juice just to brighten up the flavor and a little bit of flour to help thicken the juices.
The final result is a delicious strawberry pie that is fantastic for any occasion.
2 cups (16 oz.) of fresh strawberries
1 cup of white sugar
2 tablespoons of orange juice
1 tablespoon of lemon juice
1 ½ tablespoons of all-purpose flour (or cornstarch)
1 frozen pie shell (or any ready-made pie dough, homemade or store bought, in a pie pan)
1. Wash the strawberries thoroughly.
2. Remove the stems of strawberries with a spoon or a paring knife.
3. Dice the strawberries in the half inch pieces or into slices.
4. Toss the diced (or sliced) strawberries with the one tablespoon of lemon juice, the two tablespoons of orange juices, the 1 and 1/2 tablespoons of all-purpose flour and the 1 cup of white sugar.
5. Place the diced and coated strawberries in a colander and allow the stand (drain) for 30 to 45 minutes. (this is to allow the sugar to draw moisture out of the strawberries. This will help concentrate the flavor of the strawberries. It will also remove enough moisture from the fruit so that, while it is baking, there will be less liquid pooling at the bottom of the pie. That way there is be a nice dense pie instead a watery crust at the bottom.)
6. While the strawberries are “draining” prepare the frozen pie crust. (Depending on the crust you have there may be different instruction; always follow the instruction that are with the crust you have.) With the crust I am using, which is frozen, it must stay frozen until you are ready to use it; it doesn’t need to be thawed, just fill and bake.
7. Pour the drained strawberries into pie shell. Discard the strained juice.
8. Pre-heat the oven to 450 degree F.
9. Place filled pie pan on a baking or cookie sheet.
10. Bake the pie, at 450 degrees F, for ten (10) minutes.
11. Then lower the oven temperature to 350 and continue baking the pie for another fifty (50) minutes.
12. Allow the pie to cool completely, about 1 to 2 hours, before serving.
13. Serve with whipped cream and ice cream if desired.
14. Store any unused portion in the refrigerator. It should stay fresh for about a week if cover with plastic wrap.