Old-Fashioned Strawberry Pie is a timeless dessert that showcases the natural sweetness and juiciness of fresh strawberries encased in a flaky, buttery crust. This classic pie is perfect for any occasion, from summer picnics to family gatherings, evoking memories of simpler times and homemade goodness. With its vibrant color and irresistible flavor, this pie is sure to become a favorite.

Our family’s tradition of making Old-Fashioned Strawberry Pie began with my grandmother, who would pick fresh strawberries from her garden every summer. The sweet aroma of strawberries filling the kitchen as she prepared the pie is one of my fondest childhood memories. Her recipe has been passed down through generations, and every time I bake this pie, it feels like a warm hug from the past. My children now eagerly join in the tradition, making this pie a cherished part of our family’s heritage. It’s more than just a dessert; it’s a symbol of love and togetherness.

Why You’ll Love Old-Fashioned Strawberry Pie

1. Fresh and Fruity: Made with fresh strawberries, this pie bursts with natural sweetness and flavor.
2. Homemade Charm: The flaky, buttery crust and juicy filling bring a homemade touch to any occasion.
3. Easy to Make: Simple ingredients and straightforward steps make this pie accessible for any baker.
4. Perfect for Any Occasion: Ideal for summer picnics, family gatherings, or a sweet treat any time of year.

Ingredients Notes For Old-Fashioned Strawberry Pie

1. Strawberries: Fresh, ripe strawberries provide the best flavor and texture.
2. Sugar: Granulated sugar sweetens the filling and enhances the strawberries’ natural sweetness.
3. Cornstarch: Acts as a thickener for the filling, ensuring it sets properly.
4. Pie Crust: A homemade or store-bought pie crust works well for this recipe.

Recipe Steps

1. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 9-inch pie dish with a bottom pie crust.
2. Prepare Strawberries: Wash, hull, and slice the strawberries. Place them in a large mixing bowl.
3. Mix Filling: In a separate bowl, combine the sugar and cornstarch. Pour the mixture over the strawberries and gently toss to coat evenly.
4. Fill Pie Crust: Pour the strawberry mixture into the prepared pie crust, spreading it out evenly.
5. Top Crust: Roll out the top pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
6. Bake: Bake the pie in the preheated oven for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
7. Cool and Serve: Allow the pie to cool completely before slicing and serving. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

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Storage Options

• Room Temperature: Store the pie at room temperature for up to two days.
• Refrigerator: Keep the pie in the refrigerator for up to five days.
• Freezer: Freeze the pie (whole or in slices) wrapped in plastic wrap and foil for up to three months. Thaw in the refrigerator before serving.

Variations & Substitutions

1. Mixed Berries: Add blueberries, raspberries, or blackberries for a mixed berry pie.
2. Gluten-Free: Use a gluten-free pie crust to accommodate dietary needs.
3. Lemon Zest: Add a teaspoon of lemon zest to the filling for a bright, citrusy flavor.

Frequently Asked Questions

Q: Can I use frozen strawberries?

A: Yes, but be sure to thaw and drain them well to prevent excess moisture in the pie.

Q: How do I prevent a soggy bottom crust?

A: Blind-bake the bottom crust for 10 minutes before adding the filling, or sprinkle a thin layer of breadcrumbs or crushed cookies on the bottom crust to absorb excess moisture.

Q: Can I make the pie ahead of time?

A: Absolutely! You can prepare and bake the pie a day in advance. Store it at room temperature or in the refrigerator until ready to serve.

Classic Recipe for Old-Fashioned Strawberry Pie

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Ingredients

• Crust
• 1 pre-made pie crust or homemade crust for a 9-inch pie
• Filling
• 1 1/2 pounds of fresh strawberries hulled and halved
• 1 cup of granulated sugar
• 1/4 cup of cornstarch
• 1/4 teaspoon of salt
• 2 tablespoons of lemon juice
• 1/2 cup of water
• 1 tablespoon of unsalted butter

Instructions

• Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and flute the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until the edges are lightly golden. Remove the parchment paper and weights, and bake for another 5-7 minutes until the crust is fully baked and golden brown. Let it cool completely.
• Prepare the Strawberries: Place the hulled and halved strawberries into the cooled pie crust.
• Make the Filling: In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
• Add Butter: Stir in the unsalted butter until fully melted and incorporated into the filling.
• Assemble the Pie: Pour the thickened filling mixture over the strawberries in the pie crust, spreading it out evenly to cover the berries.
• Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set.
• Serve: Slice and serve the pie chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.

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