Happily I am someone who can say I have had more hits than misses in the kitchen. That’s not to say I haven’t had my share of culinary debacles and disastrous messes. That may be an overstatement of how this post started out, although let’s just say that this pie, along with a couple of its dessert cousins, was a two night project. You know the old saying, “You can’t keep a good strawberry pie down.” Well, that’s my interpretation of an old saying…
If I hadn’t been making this pie for Platter Talk, and if I wasn’t a baker at heart, and sometimes I think if I had half a brain, I would have purchased a pre-made pie shell, sliced up some strawberries, added some thickening agent and called it a day.
As I think you all have figured out though, I was making this for Platter Talk and I just couldn’t use a store bought pre-made pie crust. I could have done without the associated “learning-curve stress,” but then I would of had to deal with a loss of sleep and justifiably, a potential loss of readers.
What’s the big lesson I learned from doing this post? If you’re going to bake an empty pie crust, to be filled after it’s baked, pack the outside edge with something that’s oven safe to help support the sides. This will help prevent the empty crust from folding down as it bakes, like a spent daffodil shriveling up at the close of spring.
Fortunately, I only had the likes of a few cups of flour and an egg invested in the failed crust. It’s amazing the the difference a cup or two of dried beans made.
All’s well that ends well, and I have to say this ended pretty well. It may have taken me a couple of tries to get this type of crust right but at least I didn’t resort to using a store-bought product. What’s even more important, I treated myself to the slice below, and it was à la mode, all the way.
Never Miss Another Platter Talk Recipe
Strawberry Pie
Ingredients
- 1 unbaked pastry shell
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 3 oz package strawberry gelatin
- 1 lb. fresh strawberries washed and stemmed and sliced
Instructions
- Bake pastry shell 15 minutes at 375 degrees F.
- In a saucepan, combine the sugar, cornstarch and water until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in gelatin until dissolved.
- Refrigerate for 15-20 minutes or until slightly cooled.
- Arrange strawberries in the crust.
- Pour gelatin mixture over berries. Refrigerate until set.
Notes
In lieu of sliced strawberries, use whole ones and place pointed side up. This provides a nice presentation and make it easy to cut uniform pieces.
Serve with vanilla ice cream, savor the moment.
Carlos at Spoonabilities says
July 25, 2018 at 10:52 pmGreat job guys!
I totally understand your point and I’m the same way. I go through the difficult learning process because I feel more satisfied with the end result.
Dan from Platter Talk says
July 27, 2018 at 7:29 amThanks Carlos and we hope you’re having an awesome summer!
HeiLin (Heidy McCallum) says
June 30, 2014 at 10:24 amThank you for sharing your wonderful blog post at #theWeekend Social! We enjoyed it! I look forward to seeing you next week at The McCallum’s Shamrock Patch Blog!
Have a great day!
Heidy L. McCallum
Shelby Law Ruttan says
June 27, 2014 at 1:15 amI’m not adverse to store bought pie crust 🙂 I make almost everything from scratch and very rarely buy something premade, but store bought pie crust, well when I do make a pie, my laziness sets in and I’m willing to sacrifice. However, that said, nothing is as good as a homemade one! Your pie looks delish.
Dan from Platter Talk says
June 27, 2014 at 1:17 amThanks, Shelby! I’m pretty happy with my crust and truth be told – it’s so easy to make!
Vohn's Vittles says
June 26, 2014 at 10:21 pmThat looks luscious! I love the gelatine topping – great idea!
Dan from Platter Talk says
June 27, 2014 at 1:18 amThanks for the comments; this was a great pie all the way around!
Joanne DiPalo says
June 26, 2014 at 9:20 pmThe fresh strawberries are gorgeous, the pie sounds amazing and certainly easy to make, I probably would make the same mistake with the pie crust, but I’m a ‘dennis the menace’ in the kitchen and learn something new everyday. Love the easy recipe and beautiful photo. Pinned/shared.
Joanne//WineLady Cooks
Dan from Platter Talk says
June 27, 2014 at 1:18 amThanks so much Joanne!
Jenny Unternahrer says
June 12, 2014 at 12:24 amI make a similar pie…they are the bomb! Fresh strawberries are ripening right now here in Iowa and I am about to make our 2nd pie!! 😉
Dan from Platter Talk says
June 27, 2014 at 1:19 amSounds wonderful, Jenny! Thanks for the comments.
Andj says
April 8, 2014 at 8:38 pmI can’t get enough strawberry recipes, and this one looks delicious! Thanks 🙂
Dan from Platter Talk says
April 9, 2014 at 2:19 amThansk for the great comments, Andj, it’s so great to hear from you!
Shashi Charles says
April 8, 2014 at 4:14 pmOh good golly – this Pie – it takes the cake Dan!
Dan from Platter Talk says
April 8, 2014 at 7:05 pmShashi, you’ve got that right! Thanks so much for stopping by!
Kecia'sFlavor Breakthrough says
April 8, 2014 at 12:27 pmMMMMMM Strawberry… 🙂
Dan from Platter Talk says
April 8, 2014 at 7:04 pmLot’s of flavor in this, Keica! Thanks for the comment!
Kecia'sFlavor Breakthrough says
June 26, 2014 at 1:02 pmI also love the tip about the beans! Great idea!
Anna and Liz Recipes says
April 7, 2014 at 4:15 pmWhat a great pie and perfect for the Spring season! Great job Dan!
Dan from Platter Talk says
April 7, 2014 at 5:50 pmThank you Anna and Liz, bring spring on!!
MonuTeena RecipesPassion says
April 7, 2014 at 1:10 pmlovely pie my dear .. strawberry being my all time fav 🙂 love to try your version 🙂
Dan from Platter Talk says
April 7, 2014 at 1:15 pmThank you for the comments, I thnk you will enjoy this!