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Strawberry Pie Recipe

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  • 1 1/4 cups all-purpose flour
  • 1/3 cup vegetable shorting {I LOVE Crisco!}
  • 1/2 teaspoon salt
  • 3 tablespoons cold water
  • 3/4 cup sugar
  • 3 tbsp . cornstarch
  • a pinch of salt
  • 1/3 cup water
  • 2 cups strawberries (, crushed)
  • 2 1/2 cups sliced strawberries (, sliced)


  1. Pre-heat the oven to 400 degrees
  2. Combine pie crust ingredients together, roll into a ball, use the palm of your hand to flatten crust to about 1 inch. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Roll out 1 crust and line a pie plate with it.
  3. Bake the pie crust {empty} for 8-10 minutes at 400 degrees or until it turns light brown. Set aside
  4. Combine the sugar, cornstarch and salt in a saucepan. Add water and crushed strawberries and bring it to a boil over medium high to high heat, stirring often. Once the filling is thick {when you take your spoon across the bottom of the pan it should take a few seconds for the filling to re-cover the exposed pan}, remove it from the heat.
  5. Lay the sliced strawberries in the bottom of the baked pie crust and then cover with the warm filling. Let cool completely and then refrigerate until ready to serve. I like to serve each slice with a little bit of fresh whipping cream.