easy as pie


Obvs you know, it’s strawberry season. Instagram is chock full of strawberry pics from the farmer’s market. Even guacamole at the Mexican restaurant has strawberries in it. This is the time of year that you realize that the grocery store has fooled you into believing that strawberries are gigantic, tasteless, hard fruit. A real strawberry is in a bucket of all shapes and mostly small sizes of fragrant, bright, red berries that do not need dip or sugar or to be hidden in some salad dressing, to enjoy. I bought some on the way back from my mom’s house in Indiana and the entire kitchen smelled like strawberries and all they were doing was sitting there. I couldn’t stop eating them.

For Father’s Day I was in charge of desserts. I made a chocolate cake and 2 strawberry pies! Don’t be fooled! It was easy! Unfortunately, {for my family} I am not a food blogger. The time consuming part of making a strawberry pie is cutting all of those little berries. So naturally I had KN do that.
I used frozen pie crusts and 4 lbs (weight before cutting) of strawberries.
After the pie crusts are baked and cooled a little, fill them up with all but 2 cups sliced strawberries.

Since I made 2 pies, I did the next step twice.
Put a cup of strawberries in a food processor or however you want to mash them. In a saucepan, bring to a boil 3/4 cup sugar, 3 TBS cornstarch and 1/2 cup water. Keep stirring until it gets thick. Add in the smashed berries and 2 TBS strawberry jello. (The jello is optional, it’s purpose is to make the sauce bright red and beautiful).

Let the sauce cool and then pour it over the strawberries in the crust. Then do it again for the other pie. Now, the second time I did this step, I was more in a hurry because I was starting to make a Texas sheet cake and I can’t do two things at once. So the sauce did not get thick and I poured the smashed strawberries into the pan and thought maybe it would thicken up while it was cooling. It did not. It also did not thicken up after being in the fridge overnight. Point being, your sauce has to get thick while you are cooking it otherwise it will never get thick. Pay attention.


It isn’t a food blogger pie but it was delicious. My dad loves fruit pie and since it was Father’s Day, I went out on a limb and made it. I just made sure to pull out the prettier, less soupy pie to serve first!

2 pie crusts
4 lbs strawberries
1 1/2 cups sugar
6 TBS cornstarch
1 cup water
4 TBS strawberry jello powder

Arrange (all but 2 cups) sliced strawberries in the baked pie crusts. Make sure you put enough strawberries in the crust, you don’t want it to look skimpy.
In a saucepan, combine 3/4c sugar, 3 TBS cornstarch and 1/2 c water. Stir constantly and bring to a boil until thick. Remove from heat. Smash and add 1 cup of mashed strawberries and 2 TBS jello. Let cool. Pout over the strawberries in the crust. Put in fridge for at least two hours to set.
Serve with whipped cream {i.e. Cool Whip}.

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