Old Fashioned Strawberry Pie

The Old Fashioned Strawberry Pie is made entirely from scratch and topped with an almost creamy strawberry jam topped with fresh strawberries. Top it off with a cream cheese whipped topping for the perfect strawberry pie!

Strawberry Pie is the summer dessert of your dreams. While this is a great dessert any time of year, we prefer to make it when the local strawberries are in season and plentiful. Pair those deliciously ripe strawberries with a homemade sauce and whipped cream cheese topping, and all decorum and sense of sharing melt away. Well, maybe not quite going out the window yet. We do love our family and friends and certainly want them to experience the joy of this dessert – maybe we should all share that love and bring it to our next gathering. Or should we make two pies and save one for ourselves.Trust us, it really is That OK

What can be used to hook pie fillings?

There are a few common agents that can be used to thicken pie fillings. Flour, cornstarch, tapioca, and gelatin are the most common. Each of them has its advantages and disadvantages and is used for different purposes.

Strawberry pie is now often served with a gelatin filling to make things easier. While you can certainly add a pack of strawberry jelly as a pie thickener, we like to cook it from scratch and find that a cornstarch-based filling yields a more pleasing result. Instead of a jelly-like pie filling, we ended up with an almost creamy filling with fresh strawberries whole.

Can you freeze fresh strawberry pie?

Yes, you can, but be aware that the juice may be thinner after thawing again. Fresh Strawberry Pie is best enjoyed fresh, but is still delicious frozen and thawed.

Can you use store bought pie crust for strawberry pie?

Yes, you can! Store-bought pie crusts are available in the freezer section (near other desserts) and refrigerated section (near Pillsbury’s crescent products). The frozen pie crust comes already in its own tin and can be baked according to package directions. Refrigerated pie crusts need to be rolled out and baked in a pie pan.

A slice of strawberry pie lies on a white plate with a strawberry next to it.

Storage and Reheating Instructions:

Store strawberry pie in an airtight container in the refrigerator for up to 5 days.

If you liked this recipe, you might like these other wonderful pie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

An aerial view of strawberry pie topped with whipped cream.

Preparation time 4 Hour

cooking time 15 minute

total time 4 Hour 15 minute

raw material

Strawberry pie

1 Baked Deep Dish Pie Shells
6 cup sliced fresh strawberries Divided into
1 cup sugar
3/4 cup water
3 tablespoon corn starch
1 teaspoon lemon juice
1 tablespoon butter

Cream Cheese Whipped Topping

1 cup heavy cream
3 tablespoon cream cheese soften
2 tablespoon powdered sugar
1/2 teaspoon vanilla extract

instruct

Slice strawberries. Mash some strawberries until 1 cup of strawberries is mashed. Add remaining strawberries to baked pie shells. Store in the refrigerator until ready to use.
Place 1 cup mashed strawberries in a large saucepan. Stir in the sugar, water, cornstarch and lemon juice. Bring to a boil and cook for 1 minute until thickened. Remove from heat and stir in butter until melted.
Let the mixture cool for 1 hour. Pour cooled mixture over strawberries. Return pie to refrigerator until set, about 4 hours.
In a large mixing bowl, using a hand mixer, beat heavy cream with cream cheese, sugar, and vanilla extract until stiff peaks form. Transfer to a piping bag and pipe the design onto the finished pie, or top each pie with a dollop of whipped cream.