Summertime! Kids are home, sun in hot, and strawberries are in! It’s the perfect time to share our favorite family dessert recipe: Fresh Strawberry Pie
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This old family favorite is one of the first recipes I received as a new bride. It continues to be the birthday “go to” for most of my family who prefers pie over cake.
Ways kids can help:
–pour the whole strawberries into a strainer and rinse them with cold water.
We often use a buddy system, where one child or adult caps, and the other slices. Makes it go quicker and also reduces the amount of good strawberry left on the cap. **this is also known as “removing the hoods” in our house….
–mix dry ingredients together in
-wash bowls and clean up afterwards 🙂
–help label the pies with a date before they go into the freezer. Let them draw little strawberries or faces on the aluminum foil BEFORE you wrap the pie. 😉
Here’s what you need to get started:
3/4 cup sugar
1 Tablespoon cornstarch
1 1/2 cups cold water
1 small box strawberry jello
2 cups sliced strawberries
graham cracker crust (buy ready made OR see below for homemade crust)
graham cracker crust:
1 1/4 cup crumbs
1/4 cup sugar
6 Tablespoons melted margarine or butter
Mix crumbs and sugar together, add melted margarine.
Stir together, then press into a pie pan, making sure you press up the sides as well. Bake @ 350 for 8 minutes. Remove and cool at room temperature on
Strawberry pie filling recipe:
**Thoroughly blend sugar and cornstarch in small sauce pan.
Stir until good and dissolved. Bring to a boil—watch it! It will boil over and make a huge mess if you aren’t careful.
Reduce heat to med. and boil for about 2-3 minutes, until thicker and clear looking.
Remove from heat, stir in box of jello. (kids love this part ) 🙂
Refrigerate until cool, but not set. (if it does set, heat up and try again.)
Arrange you berries in the baked (and cooled) graham cracker crust.
Pour jello mixture over strawberries.
Chill until set, normally a few hours.
Serve with whipped cream or ice cream! OR wrap in aluminum foil and freeze until you need it.
**A few tricks I’ve learned over the years**
-If you use the Dollar Tree aluminum pie pans (8 inch, I believe), you can get 2 pies out of 1 box of jello.
-For 9 or 10 inch pie pans, usually 1 box of per pan.
-If you wrap them with heavy duty aluminum foil before you freeze them, they will stay good for about 6-8 months…IF you can keep from eating them before that!
-Take them out of the freezer about 30 minutes before you want to serve them. It’s okay if they are still a little frozen. It makes for a refreshing treat on a hot summer afternoon.
I hope you will take the time to make these fresh strawberry pies with your family this summer! Not only will you be stocking up your freezers for an easy take along dessert, but you will be making fun memories with your kids. Before you know it, they will be passing this favorite pie recipe down to the next generation. 🙂
OH! And IF there’s any leftover strawberries, put em’ in the with your favorite ingredients and enjoy a smoothie. This here is one my daughter made for me after all the work was all done. May you enjoy the fruits of your labors!!