I grew up eating “cooked” strawberry pie. I didn’t realize until recently that most people make strawberry pie without cooking the berries! I think there is very little else in this world as delicious as cooked strawberry pie so I encourage anyone who hasn’t tried it to give this recipe a whirl! It’s easy, an old-fashioned classic, and SO GOOD!! My husband, who is not really a dessert eater, could eat this entire pie in one sitting.
A pie is only as a good as its crust, and there are a lot of bad pie crusts out there! Most pies in restaurants and grocery stores are basically horrid because of bad pie crust! For good reason, pie crust can be tricky to master.
I grew up watching my mom make pie crust with ice water and crisco. A lot of work and a lot of love went into her pies, which were and still are, delicious. Then, several years ago, my mom introduced me to the following pie crust recipe, which is SO EASY and uses healthy canola oil. I’ve been hooked ever since.
Start with 2 cups flour
1 tsp salt
and 1/4 cup cold milk
(I know that sounds incredibly strange, but stick with me)
combine and mix by hand until dough forms
clean and prepare approximately 5 cups of strawberries
add 1 cup sugar
and 6 Tbls flour for thickener
(or substitute whatever thickener you prefer)
Back to the dough, flour your surface well and roll out your dough, reserve approx. 1/4 of your dough for the top crust
Transfer dough to your pie dish
Flute the edges
And use the remaining dough to make a top crust, I cut my remaining dough into strips and made lattice, but you can also just make a top to fit your pie dish
Bake at 425 degrees for 50 minutes to 1 hour or until crust browns and the berries are hot and bubbling.
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Old Fashioned Strawberry Pie
5 cups fresh strawberries
1 cup sugar
6 Tbls flour
2 cups flour
1/2 cup canola oil
1 tsp salt
1/4 cup cold milk
Bake in 425 oven for 50 mins-1 hour or until golden brown/berries hot & bubbling