Strawberry Pie

Do you remember when I made the fried strawberry pies?  Well, I had bought the strawberries from my local Sam’s Club for $1.98 for 2 pounds, so I ended buying 4 pounds worth.  I used 2 pounds for the fried strawberry pies and still had another 2 pounds left.  

So, I decided to make another strawberry pie.  When we visited my in-laws a few years ago, my MIL (mother in law) made a yummy strawberry pie.  She got the recipe from her MIL who is my husband’s paternal grandmother, Granny Ho. *waving at Granny Ho* 

All I can say about Granny Ho’s strawberry pie was it was the best strawberry pie I have ever tasted.  “It’s the crust.” my MIL said.  My MIL was right.  The crust on the strawberry pie was more like a cookie crust and not your typical pie crust.  It tasted perfect with the sweet strawberries.

This recipe is my “Mock Strawberry Pie”.  Granny Ho, I hope you don’t mind that I made a copycat version of your pie? *blushing*

 I made the crust with Shortbread cookies, Trefoil Girl Scout cookies to be exact.  I had some left over when I went Girl Scout cookie crazy.  Hey, I know I wasn’t the only one.  They must put crack in those cookies, why else would everyone (by everyone I mean me) go crazy and buy 10 boxes when it’s cookie season?

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Strawberry Pie

shortbread crust recipe adapted from: epicurious

Ingredients:

recipe for a 9x13 pan

crust:
1 cup unsalted butter (room temperature)
1/2 cup granulated sugar
1 cup flour
1 cup finely ground Girl Scout Trefoil or any shortbread cookies

strawberry filling:
2 cups water
2 cups sugar
6 tablespoons cornstarch
8 cups of fresh strawberries, quartered

Directions:

make the crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. Add flour and ground Trefoils to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of pan. Bake the crust at 350° F for 20-25 minutes, or until golden brown. Allow the crust to cool completely.

strawberry filling:
Bring the sugar, water and cornstarch to a boil in a saucepan on medium heat while stirring consistently until thickened. Stir in the gelatin until dissolved. Remove from heat and let it completely cool.

Place the strawberries on the cooled pie crust and pour the gelatin mixture over the strawberries. Cover with saran wrap and place in the fridge for about 2 hours or until the gelatin has settled.

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Don’t forget to top it off with fresh whipped cream! 

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