Fresh Strawberry Pie   Leave a comment

It’s a delicious summer treat!

The pie is “Fresh Strawberry Pie I” from submitted by Janice Papola. “Ruth’s Grandma’s Pie Crust” is also from, submitted by Barbara Castodio.

Pie Crust


  • 4 cups all-purpose flour
  • 1-3/4 cups shortening
  • 3 Tbsp white sugar
  • 2 tsp salt
  • 1 egg
  • 1/2 cup water


  1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
  2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
  3. Bake @ 425* for 12-15 minutes, or until golden brown. Makes 3x 9″ pie crusts.

Strawberry Pie


  • 2 (8″) pie shells, baked
  • 2-1/2 quarts fresh strawberries
  • 1 cup white sugar
  • 2 Tbsp cornstarch
  • 1 cup boiling water
  • 1 (3 ounce) package strawberry flavored Jell-O


  1. In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
  2. Place strawberries in baked pie shells; position the largest, prettiest berries with points facing up. Pour cooled gel mixture over strawberries.
  3. Refrigerate until set. Serve with whipped cream, if desired.

Strawberry Pie

Posted June 25, 2015 by henrymowry in Recipes

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