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.
You are making me hungry! I am definatly coming back for recipes!
Thanks for stopping by my blog!
Moderate Sherri says
One of my favorites- I love strawberries- and pie crust- and sweet things….
Double Dipped Sweets/Krista says
Yum! I have strawberries that I need to use…maybe today is pie day! Thanks!
Yummy! I have strawberries that I was going to make freezer jam out of but I might have to save a few for this pie. I wonder if I change up the jello flavors, would it make much difference? Hmmm…experiment might be happening.
I am gonna try your recipe. All the ones i see use a whole box of jello and that is just to much for me. I dont like the pie to be all jelloey if you know what i mean. Thanks for sharing the recipe.
Sounds great. Just told the husband about it & he ran out the door to get the few things we need to do this.
Tonight is Pie night.
I have made both strawberry and peach pie using this recipe. If you do make it with fresh peaches,just use peach jello instead of strawberry. They are both yummy..makes it hard to choose. Maybe one of each, then there would be no reason to make a choice.
Julie Gordon says
Looks just like the peach pie my Mom used to bake every summer (never got the recipe) – trying it today – thank you!
I have a few questions; 1) What type of flour is used in crust? All-Purpose? Self Rising?
2) How long does it take for the Karo and Cornstarch mixture to become clear? I ask because my grandmother’s recipe has the same filling ingredients, but she does not list the cooking time. The recipes I have seen with these filling ingredients say once it is brought to a boil it takes about 5 mins. However, it seemed my grandmother cooked it ALOT longer. 3) Will the pie still set (firmly) if the filling mixture is cooked longer?
The flour for the crust is all purpose. I would think it would take around 5 minutes to for the filling to become thick and clear. I think it should set firmly if it’s cooked longer, but I don’t know for sure.