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Add a new twist to this favorite strawberry pie with a cookie crust!
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.
Beat chilled whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
Garnish pie with whipped cream. Store refrigerated.
Dietary Fiber: 3g
My grandma made this when I was young and I too have made it years ago. This is the best pie and very easy to make. I am so glade I found the recipe again after a good twenty years. My next summer card game will have it on the menu. Thank you Land of Lake
I can't really bake so am always looking for dessert recipes that don't require skills I don't have. This was perfect, easy, delicious -- it looked really beautiful. I sliced most of the berries as someone suggested then did a ring of whole berries.
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/820
© 2015 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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