Homemade Strawberry Pie: A Family Favorite
While many consider apple pie the quintessential American dessert, I beg to differ—strawberry pie deserves its place at the table too. Growing up, some of my fondest memories were of afternoons spent picking strawberries in the sun-drenched fields near our home. My siblings and I were supposed to be filling our baskets, but more often than not, we were sneaking juicy bites as we went. Who could resist?
Once we returned home with our sweet harvest, my mom would get right to work. The kitchen smelled like summer as she washed the berries and prepared them for all kinds of delicious uses—strawberry jam, pie filling, and even applesauce. She’d preserve them in Mason jars, bubbling away in a big pot on the stove. It was messy, fun, and full of love.
One of her secret touches? A splash of strawberry daiquiri mix in the pie. It adds a bright, refreshing twist that makes the flavor pop. This recipe is both nostalgic and super simple, perfect for bringing a taste of summer into your kitchen.
Ingredients
1 cup crushed strawberries
1 cup sugar
1 cup water
3 tablespoons cornstarch
3 cups fresh strawberries, sliced
One baked pie crust (or graham cracker crust, if preferred)
Whipped cream for topping
Instructions
Combine the crushed strawberries, sugar, and water in a saucepan. Bring to a boil and simmer for about 2 minutes.
In a separate bowl, dissolve the cornstarch in a small amount of cold water, then stir it into the hot strawberry mixture. Cook over medium heat, stirring continuously, until it thickens.
Remove the mixture from heat and fold in the fresh, sliced strawberries.
Pour the mixture into your prepared pie crust.
Allow the pie to cool to room temperature, then refrigerate until the filling sets completely.
Before serving, top with whipped cream for a light, sweet finish.
Enjoy!