Strawberry Pie
Strawberries are in season, and you will want to make this fresh strawberry pie. It is delicious. Just imagine a buttery crisp shortbread crust, filled with fresh strawberries all coated with red raspberry jelly. You can serve this Strawberry Pie plain, or it is even better with a dollop of softly whipped cream on top.
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Ingredients
  • 1 cup all purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter (cut into cubes)
    • For Filling
  • 1 cup raspberries
  • 1/2 cup granulated white sugar
  • 1/4 cup cold water
  • 1 package unflavored gelatin
  • 1 1/2 tsp fresh lemon juice
  • 4 cup fresh strawberries (sliced)
Instructions
    For Shortbread Crust
  1. Spray or butter a tart pan with a removable bottom and set aside. Preheat oven to 425 degrees F. and place rack in center of oven.
  2. In your food processor, place the flour, sugar, and salt, and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps.
  3. Transfer the dough to prepared pan and evenly press onto the bottom and sides of the pan using your fingers. Gently pierce the bottom of the crust with the fork.
  4. Bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
    5. For the Filling
  5. Place the raspberries and sugar in a small saucepan over medium-high heat. Bring it to boil and reduce heat and simmer for about 10 minutes, stirring occasionally.
  6. Meanwhile, in a small cup sprinkle the unflavored gelatin over 1/4 cup of cold water. Let this mixture sit for about 5 -10 minutes, or until it becomes softened and spongy, and then microwave about 20 seconds or until the gelatin has completely dissolved.
  7. Remove the raspberry jam and strain to get all the seeds out. Stir in the gelatin mixture and refrigerate until the mixture starts to gel.
  8. Meanwhile, slice the strawberries into bit size. Place the strawberries in a large bowl and fold in raspberry juice jelly, making sure all the strawberries are covered with the sauce.
  9. Pour the strawberries into the pie shell and place in the refrigerator until firm about 2 hours.
  10. Serve with softly whipped cream or ice cream. Enjoy!