Homemade Strawberry 🍓Pie with Homenade Crust Recipe
Strawberry Season is getting into swing and the flavor of the strawberries are always best during strawberry season.
Long before I ever heard of Shoney’s Pie, this was a regular around my grandmothers table in the summertime. ❤️
~~Ingredients~~
1 9 " frozen pie crust baked, store bought or homemade, see below
1 -1/4 cups sugar
1 - 1/2 cups water
1/4 cup cornstarch
1 lb fresh strawberries, cleaned & sliced
1 (3 oz pkg ) strawberry jello
~~Instructions~~
Bake pie crust according to package directions, or prepare your own crust from scratch, (See recipe below.’ Bake it by using the blind bake method. Remove the pie crust from the oven and let cool.
Meanwhile, in a large saucepan, over medium high heat, add sugar and water and slowly add in your cornstarch, using a whisk to incorporate and make sure you don't have any lumps in your mixture.
Stir continuously for about 5 minutes until the mixture thickens and turns a clear color, you will know. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature.
Once cooled fold in in your strawberries and then pour into your baked pie crust. Place in refrigerator to set for about 2-3 hours. Dollop with whipped cream of choice and a whole strawberry if desired. You can drizzle with a little Chocolate syrup to send it over the top.❤️
Granny’s Pie Crust
~~Ingredients ~~
2 cups Gold Medal AP flour
1 teaspoon salt
2/3 cup butter flavored Crisco shortening
4 tablespoons cold water
~~Instructions ~~
Combine flour and salt. Cut in shortening until crumbly. Sprinkle with water and blend until mixture holds together. Shape into ball and let chill thoroughly in fridge before rolling out. Then, on lightly floured surface, roll to 1/8-inch thickness.
Lay in pie plate, trim and crimp the edge, and place holes all around the crust with a fork. Bake empty shell for 30 to 35 minutes at 350 degrees.
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