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Strawberry Pie Recipe

Looking for an easy Strawberry pie recipe? Learn how to make Strawberry pie using healthy ingredients.


Submitted by bahagirl

Makes 12 servings



There is nothing like this pie. It was created by test kitchen director Ruth Cousineau, and if there were ever a laurel to rest on, this would be it. The berries are key, so look for local ones (those that travel least taste the best) that are plump, fragrant, and fully ripe, with no white shoulders. One of the miracles here is that the gelatin will be set just enough so that you can easily cut a slice, but it?s not bouncy.

Recipe Ingredients for Strawberry pie

1 cup plain flour
60 g grape nuts, crushed
2 tablespoons brown sugar
2 tbs smart balance spread
1 lb strawberries, hulled (see cooks? note, below)
3/4 cup sugar
1/3 cup fresh lemon juice
1 pack strawberry jello , gelatin (2 1/4 tsp)

Recipe Directions for Strawberry pie

  1. Make crust:

  2. Preheat oven to 350F with rack in middle.

  3. Pulse grape nuts in a food processor to fine crumbs, then pulse in sugar and butter & flour until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.

  4. Prepare filling and assemble pie:

  5. Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.

  6. Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.

  7. Spoon 1/2 cup filling into piecrust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

  8. Cooks? notes:

  9. Piecrust can be made 2 days ahead and kept (covered once cool) at room temperature.

  10. Filled pie can be chilled, loosely covered, up to 1 day.

  11. While not as dramatic as whole large berries, if you find juicy small berries, cut them into quarters or halves. It may take longer for mixture to set, but pie will taste just as good.

Categories

Berries, Dessert

Nutrition Facts
Serving Size 121.3g
Amount Per Serving
Calories
158
Calories from Fat
10
% Daily Value*
Total Fat
1.1g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
77mg
3%
Potassium
80mg
2%
Total Carbohydrates
35.8g
12%
Dietary Fiber
1.5g
6%
Sugars
22.4g
Protein
2.5g
Vitamin A 3% Vitamin C 42%
Calcium 1% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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