Fresh Strawberry Pie

Fresh Strawberry Pie

Add a new twist to this favorite strawberry pie with a cookie crust!

45 min.prep time 4:25total time
8 servings
12412 Ratings

Ingredients

Crust

2 cups crushed shortbread cookies
1/3 cup Land O Lakes® Butter, melted

Filling

2 (16-ounce) containers (6 cups) strawberries, hulled
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla
1/4 teaspoon salt

Garnish

Directions

Heat oven to 350°F. Combine all crust ingredients in bowl. Press onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 8 minutes. Cool completely.

Mash 1 cup strawberries with fork. Place into 2-cup glass measuring cup; add water to equal 1 1/3 cups. Combine sugar and cornstarch in 2-quart saucepan. Stir in mashed strawberry mixture. Cook over medium heat, stirring constantly, 15-20 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; remove from heat. Stir in vanilla and salt. Cool 10 minutes.

Fill cooled crust with remaining strawberries; pour cooked strawberry mixture over strawberries. Refrigerate at least 3 hours or until mixture is thickened.

Garnish with whipped cream, if desired. Store refrigerated.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 320

Fat: 12g

Cholesterol: 20mg

Sodium: 210mg

Carbohydrates: 52g

Dietary Fiber: 3g

Protein: 2g

Recipe #12127©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I sell pies and this is the best strawberry pie recipes there is, it comes out perfect everytime and customers LOVE IT!!
I made this with Sugar in the raw. The strawberry sauce was much darker but everyone loved it!
This is my husband's favorite pie. I have made it several times now, and now that strawberries are ready to be picked, I had to find it to make it again! He likes it best when I smash the butter cookies (Don't know if these are the same as shortbread, but it's what I use) by hand instead of using the food processor and when I cut up the fresh strawberries in smaller pieces, rather than leaving them whole.
This recipe is so easy & so delicious! I made it for Easter Sunday brunch & received rave reviews! It is so much better than store-bought strawberry pie, there is no comparison! I use cool whip as a garnish instead of aerosol whipped cream, just my preference!
Me and my family loved this pie the only thing I did di.ferent was I baked a frozen pie shell .
This was really easy to make and everyone loved it and wanted the recipe. I made my favorite shortbread cookie recipe instead of using crushed cookies.
I tried this recipe this weekend. I would NOT recommend this at all. In fact, I threw the recipe away. The pie looked fine before I cut it then all the problems started. Way, way, to much liquid formed. Also, I couldn't "cut" the pie in slices as the crust stuck to the pie plate. The glaze didn't hold all the strawberries in place either. It was a mess to look at BUT it sure did taste good. I also thought that the glaze had a cloudy appearance. I would never make this particular recipe again.
I thought the pie was wonderful and very easy. I'm not a fan
of glazes, because of the overpowering sweetness, but this
one was perfect. I used Gluten Free graham crackers, since
my store was out of the GF shortbread cookies, and this
substitution worked great. I look forward to making it again,
with GF SB cookies next time.
I used local Ohio strawberries from the farmers' market. It was beautiful and very good. Also, I used regular pie crust, and served it a couple hours after I made it so the crust stayed crisp. Will make it again.
I really liked this pie! It was not as sweet as my recipe
& has a nature strawberry taste, but it had some extra
liquid after it was cut. Should I cut back on the water or
add more cornstarch?
This was the first time I've tried to make a fresh strawberry pie. This recipe is fairly easy and I got many compliments when I served it at our 4th of July BBQ. I used storebought shortbread cookies for the crust, it couldn't have been easier. Everyone raved about the crust and its ability to hold up to the weight of the strawberries. I refrigerated the pie overnight before serving, and the crust was not soggy! I also liked how the strawberry puree held the pie together so nicely and didn't look or taste as terribly sweet as those artificial gooey red 'glazes' typically found in strawberry pies. I made my own whipped cream and sweetened it with a little vanilla and powdered sugar. This was a delicious recipe and I will make it again!
Easier than it sounds and produces a glaze that does not overpower the taste of the fresh strawberries

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