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Southern Style Strawberry Pie

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 35 min
  • 155 min
  • $$
Gatheredtable
adapted from Grandma - via a 1964 Better Homes and Garden

Ingredients

  • 1 ball pie dough
  • 1/2 cup sugar
  • 4 tablespoons cornstarch
  • 5 tablespoons flour
  • 1 teaspoon salt
  • 2 cups milk
  • 1 egg, slightly beaten
  • 1/2 cup heavy whipping cream.
  • 1 tsp vanilla
  • 2 pounds strawberries
  • 3/4 cup water
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch

Directions

*pro tip - Make the custard (excluding the whipped cream) and pie dough the day before to make sure they are completely cool. Prep: 1. Preheat oven to 425. Make: 1. Roll out pie dough and place in a pie dish, leaving about a 1/2 inch overhang of dough (it shrinks as it bakes). Use a fork to poke several holes in the bottom and the sides. Cover the dough with parchment paper and fill with pie weights or dried beans. 2. Bake the crust for 12-15 minutes, until edges start to brown. Remove the weights and parchment and bake for another 5-8 minutes until bottom begins to brown. Remove and let cool completely. 3. Meanwhile, combine 1/2 cup sugar, 4 tablespoons cornstarch, and 5 tablespoons flour and salt. Gradually stir in milk. Bring to boil, stirring constantly, then lower heat; cook and stir till thick, about 7 minutes total. 4. Slightly beat egg and whisk just a little of the hot custard mixture into egg; return to remaining custard mixture. Bring just to a boil, stirring constantly. Remove from heat as soon as it boils, or begins to feel thick. 5. Cool to room temperature, then cover and chill in the refrigerator (at least an hour, ideally overnight). 6. Once pie crust and custard are completely cool continue prepping pie. 7. Cut 1 3/4 pounds of strawberries in half for topping. Cut remaining strawberries into quarters (need about 3/4 cup). 8. Using an electric mixer, mix heavy cream and vanilla until soft peaks form. Remove custard from fridge, beat with electric mixer and then add in whipped cream and mix to combine. 9. Pour custard mixture into cooled pie crust. 10. Top pie with halved strawberries. 11. For the glaze: in a saucepan, crush the diced berries using a fork or potato masher. Add 3/4 cup water, bring to a boil and cook for 2 minutes. Strain berries through a sieve. Discard pulp. 11. Mix together 6 tablespoons sugar, 2 tablespoons cornstarch into the saucepan. Gradually stir in the berry juice. Cook, stirring constantly until thick and clear. 12. Pour glaze, while hot, over pie. Chill pie until glaze sets.

Notes

To take this up a notch use the Basic Pie Dough recipe in the Gatheredtable Recipe Library. This pie is summer at Grandma's house! To make it festive for the Fourth of July, line the bottom with blueberries before adding in the custard.

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