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Fresh Strawberry Pie

Fresh Strawberry Pie brings together the goodness of berries and the fun of pie.  Ripe strawberry halves are placed in a crust then held together with thickened berry juice.  It’s a perfect summer treat!

Prep Time
30 mins
Cook Time
30 mins
Total Time
4 hrs
Servings: 8
Calories: 234 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 pie crust of your choice
  • 2 quarts strawberries fresh, rinsed and hulled (see note)
  • 1/2 cup sugar
  • 1 1/2 teaspoons Sure-Jell for low sugar recipes pink box
  • 2 Tablespoons instant tapioca ground finer in the blender
  • whipped cream (optional) for serving

Instructions

    Cup of Yum
  1. Bake a pie crust of your choice. This can be blind baked (baked using pie weights) or pricked and baked for this recipe.
  2. Clean and halve berries and place in a strainer over a bowl. Sprinkle the berries with a couple tablespoons of sugar and let drain, saving juices. Continue sprinkling the berries with remaining sugar, a couple tablespoons at a time, and stirring gently to get more juice out. I did this over the space of about 3 hours.
  3. Keeping the juice separate, pour cut, macerated berries into the crust, trying to guide the nicest to the top. Turn the berries on the top layer cut side down for a professional look.
  4. Measure strawberry juice, then transfer to a small saucepan. You should have a scant 1 cup of juice; mash a couple berries finely and add if you are short. Whisk tapioca & sure gel into the juice mixture
  5. Bring the juice mixture to a full boil, whisking as needed so that no lumps form. Simmer a full minute; mixture will begin to thicken (and will thicken more as it cools). Pour over the berries in the crust reserving a couple tablespoons. Brush any dry top berries with the remaining juice mixture so they look shiny. Chill until set, a couple hours, then serve with whipped cream.

Notes

  • This fit a 9-inch, medium-depth pie pan. When in doubt, you can double check a pan’s capacity by filling the empty pie pan with berries. Just remember that these berries will shrink some when they macerate.I always buy a third quart of berries when I make this. Then if there are a few more bad berries, or I can’t stop myself from munching, or if the pie pan is a bit bigger, I am covered.

Nutrition Information

Calories 234kcal (12%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 234

% Daily Value*

Calories 234kcal 12%

* Percent Daily Values are based on a 2,000 calorie diet.