Sweet Scrumptious Strawberry Pie

By srumbel

This sweet strawberry pie is so much better with a cookie crust. Don’t forget the ice cream and whipped cream. I got this recipe from a very special girlfriend of mine, Lori, that died 2 years ago of cancer. She was only 53 years old. So, every time I make this, I think of her. She loved to bake. She told me that this cookie crust is so much better with a strawberry pie, and she was right. I never made a regular pie crust again for a strawberry pie.


Author: Simplee Sue

Ingredients

• Strawberry Filling:
• Cookie Crust-makes 1 pie crust
• 1/2 c. powdered sugar
• 2 sticks of butter
• 1/4 tsp. of salt
• 1/2 tsp. of vanilla
• 2 c. flour
• 1 lb. med. to large strawberries whole
• 3/4 to 1 c sugar
• 1 c. water
• 3 T. cornstarch
• 1/2 small box of strawberry jello

Details

Preparation time 25mins
Cooking time 55mins

Preparation

Step 1

For Crust:
Cream together powdered sugar, butter, salt and vanilla until fluffy. Then, stir in flour. Press into pie pan. Be sure to press it thin enough, especially in the bottom corners. It puffs up and gets thick after baked. Bake at 350 F for 20 to 25 minutes.

Strawberry Filling:
After crust cools, place hulled strawberries in the baked crust. Then prepare the glaze by cooking together the sugar, water, and cornstarch until clear. Add ½ pack of small box of strawberry jello, stir to dissolve. Cool slightly and pour over strawberries. Refrigerate.

You just press the cookie dough into the pan. I put a piece of plastic wrap on top and push it around. Sometimes, I put the other pie plate on top and push it around. You need to be sure that it’s not too thick, especially in the bottom corners of the pan. It gets thick after baking. Then, it’s ready to put into the oven. After it’s baked, you need to let it cool before putting the strawberries in.