Old Fashioned Strawberry Pie Recipe
Fresh berries are combined with flour, sugar and cinnamon, piled into a prepared crust, and dotted with butter. Then on goes the top crust, and the pie is slipped into a hot oven until the filling bubbles and the crust turns a golden brown.
Sugar and flour are combined with strawberries and rhubarb, poured into a prepared crust, and topped with another crust. A delicious tart and sweet combination.
This is a summertime tradition in my family, and we have NEVER tasted, (or even seen), a strawberry pie like it! "The Old Boy" is my dad, but my mom remembers her grandmother making a pie like this when she was young.
There are so many reviews on this pie, and unfortunately there ae a few that are not praises. This pie, as with anything that a good cook knows, must have a little personal tweek if you are that kind of a cook, but I have been not only professionally trained, but I am a very good cook and I will tell you this basic recipe is unbelievably good and shockingly easy and above all it will bring you praise. I followed the recipe--I was busy and lazy, but it still brought me rave reviews. Sweetness is personal.....think about your berries and taste them, then decide. Think about other pies you have made and what thickener do you like the best. If it is tapioca, use it in the proportions you are used too, if it is flour use the flour, but if you want to make sure a pie is thick then add a tad more. If you make the pie and you had problems then you must realize it may not be the recipes fault, but your own for now thinking things out. This pie is excellent as it stands....the taste is sweet, it is not too thick
This pie turned out pretty well. I did follow the advice of others and only put in 3/4 cups of sugar after tasting the strawberries, and also putting in 1/2 cup flour instead for thicker juice. There was another person who suggested baking it on high heat (425) for the first 1/2 hour, then lowering the heat to 350 for another 20 minutes, I did follow that. It turned out really well! I must also add I left out the cinnamon, and totally forgot about the butter until it was in the oven. Once it cooled, and it was cut up for dessert there really wasn't any juice spilling out anywhere, it had all been congealed. Everyone loved it! And on the upside, it also made the house smell like warm strawberry jam. I'll definitely be making this again. :)
Total deliciousness. I took the best comments from other reviewers and tweaked it this way: only one cup sugar (I tasted the strawberries first! critical step!), and I left out the cinnamon entirely, and added almost half a cup flour, not just 1/3. With the sugar and flour tossed around the fresh strawberries, it made the most delicious sauce inside, and just the right texture! Another tip: to make sure the inside was totally done, I did what my mom taught me to do with apple pie. High heat, as the recipe says, for 1/2 hour, then turned it down to 350 for another 20 minutes. It really cooks the fruit down nicely, the top crust is browned but not burned, and the bottom crust is fully cooked and flaky!
Simmer fresh-picked strawberries with sugar and lemon juice to make a quick and easy strawberry pie filling or colorful ice cream topper.
Oh, I wanted to like this. It's beyond soupy. I cut the sugar to 3/4 cup and it was still way too sweet. Trust what people are saying when you read the reviews. The filling would be better with a shortcake.
This light-as-air pie has sweetened cream cheese, fresh whipped cream, and plenty of strawberries piled high on a graham cracker crust.