Delicious strawberry pie without jello filling.
- 2 1/2 Cups All Purpose Flour
- 1 tsp Salt
- 2 tbsp Granulated Sugar
- 1 Cup Butter
- 4 Cups Fresh Strawberries
- 3/4 Cups Sugar
- 3 tbsp Cornstarch
- 1/2 Cup Water
For the crust
Put dry crust ingredients into blender
Add butter and ¼ cup ice cold water and mix until the dough just holds together when pinched.
Turn the dough and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour before using.
Place ½ of the dough on floured surface and roll into a 12” circle
Transfer to pie plate and bake at 375 degrees for 15 minutes.
Use the rest of the dough to form the top of the pie
For the Filling
Puree 1 cup of the strawberries in a blender
In a medium saucepan, whisk together the sugar and cornstarch, then add the water and strawberry puree.
Boil the mixture and then cook 3 more minutes, until the strawberry mixture turns thick and translucent.
cut the rest of the strawberries in half and mix with the strawberry sauce mixture.
Once it’s all mixed, add the filling into the crust.
Top pie crust
Once the filling is in the pie crust, add the top of the pie.
Smear the top with egg wash
Add the foil or pie crust shield around the pie
Bake 375 degrees for 20 minutes