Friday, June 10, 2011

Grandma Grace's Strawberry Pie

Four gallons of strawberries is quite a haul, but that is what I was grateful to receive from my in-laws during our Memorial Day trip to Wise, Va. I washed, hulled and froze most of them, so I can use them in the future. But I had to make one of my favorite dishes from childhood, an easy strawberry pie recipe from my maternal grandmother, Grace Fakler.

On a scale of 1 to 10, my youngest gave this an enthusiastic 10.

Grandma Grace's Strawberry Pie

1 quart of strawberries, washed, capped and sliced
1 cup sugar
2-3 tablespoons cornstarch
One baked pie shell

I used a prepared pie shell, removed it from the freezer and baked it. Be sure to prick the unbaked shell so it will not rise.


Cool the shell and add half the strawberries to the crust.


In a medium saucepan, combine the remaining strawberries, sugar and cornstarch. Cook over medium heat until strawberries have cooked slightly and sauce is thick. This will take about 10-12 minutes.


Remove the pan from heat and cool nearly to room temperature, stirring regularly.


Pour the strawberry glaze over the fresh strawberries in the shell. Serve the pie with whipped cream or topping; refrigerate leftovers.

I always struggle getting the first slice cut cleanly, but refrigerating the pie helps. This recipe has delicious, fresh strawberry flavor and is so easy. Try it!

1 comment:

  1. Ever notice how store-bought strawberries are usually white inside? These homegrown ones are ruby red throughout and so delicious!

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