My mother-in-law makes the best strawberry pie (and peach using the same recipe). The crust reminds me of sugar cookies and the glaze enhances the flavor of the strawberries and makes the pie look as good as it tastes.
Here’s what you’ll need for the crust:
1 1/2 cups of flour
1/2 tsp. salt
2 Tbs. sugar
1/2 cup vegetable oil
2 Tbs. milk
Mix the dry ingredients with a fork in a large bowl. Add the wet ingredients and stir to mix. Press into a pie plate. It works better to use a pie plate that is on the small side. The pan I used is pretty big and I had to press the pie crust out too thin. That made getting a nice looking piece of pie out of the pan pretty difficult.
After patting out the crust, bake it at 400 degrees on the lower rack of the oven for 15-20 minutes until it’s slightly brown.
Here’s what you’ll need for the filling:
1 cup sugar
2 Tbs. corn syrup
7 Tbs. cornstarch (or a bit more)
1 cup water
3 Tbs. strawberry jello (that’s about 1/2 a small box)
Cook the sugar, corn syrup, corn starch and water over medium heat, stirring constantly until it is thick and clear. Remove from heat and add 3 Tbs. of jello. Cool the filling and add the strawberries. Pour it all into the cooled crust and refridgerate.
The pie is really good with whipped cream, but since food blogging can begin to go to a person’s hips, I decided to skip it this time around.