I love Summer here! It is green, lush, beautiful and the nature is bustling. There are a few things that stand out as Summer to me. Floppy sun hats, flip flop sandals, lemonade, and strawberry pie are at the top of that list.
As a child, my Grandad took us to Disneyland every Summer. He was a good man…in his early years he tried to be an actor (was even friends with James Dean) but decided it took “20 years to become an overnight sensation” and followed another path. Witty and handsome, he was one of a kind.
On the way to Los Angeles and during the 3 hour drive, we would always always stop at the Bob’s Big Boy in Baker California. A dive of a little dessert town, it was famous for the Strawberry Pie at Bob’s Big Boy and the largest thermometer in the world? I think the world? But that was a zillion years ago and it could just be the U.S. Anyhoo, the strawberry pie was enormous and so utterly red and beautiful, I still remember it vividly.
Recently, I made a trip to Costco and oh my goodness…Organic Strawberries were going for a killer deal. I bought 10 pounds. So what does one do with 10 lbs of Organic Strawberries? A pie was in order of course. Now, not just any strawberry pie, but my first attempt at home made strawberry pie! My husband has a thing for cobblers, pie, buckles, and anything with baked fruit really and we recently picked up a Taste of Home Magazine titled “Cobblers and More” while shopping…..adding it to the plethora of cooking publications we have lining our bookshelves. Sooo, I tried out one of these recipes in the magazine on my first attempt, only changing it a wee bit by adding lemon juice (I think lemon juice enhances all berries) and combining the strawberries and gelatin goooo instead of pouring it over the berries and wah-la! Strawberry pie amazingness! This will be a repeat customer.
I hope you enjoy it too!
- 1, 9 or 10 inch unbaked pie dough shell I use this pie crust recipe
- 4 C. Fresh Sliced Strawberries (2 lbs) Washed and De-stemmed
- 2 Tsp. Fresh Lemon Juice
- 3/4 C. Sugar
- 1 C. Water
- 2 Tbsp. Cornstarch
- 1 Package (3 oz.) Strawberry Gelatin
- Whipped Cream
- Vanilla Ice Cream
- Bake the pie shell according to package instructions, your own recipe instructions, or you can use THIS pie crust recipe. Allow baked crust to cool while preparing the rest of the pie.
- In a heavy bottomed sauce pan, stir the sugar, water and cornstarch until smooth. Heat to boiling and boil for 2 minutes while stirring. Remove from heat and stir in the strawberry gelatin until dissolved. Set pan inside a water ice bath in the clean kitchen sink or place in the refrigerator to allow the sugar/gelatin mixture to cool and thicken for 10-15 minutes.
- While the gelatin is cooling, wash, de-stem, and slice your strawberries. Place in a large bowl and toss in lemon juice stirring to coat the berries. Once the sugar/gelatin mixture has cooled for 10-15 minutes, pour most of it (reserving 1/4-1/2 c.) over the strawberries using a rubber spatula to scrape the sides of the saucepan. Stir the gelatin mixture evenly into the strawberries and immediately pour the strawberries and gelatin into the pre-baked pie crust. You can use the reserved 1/4-1/2c. of the gelatin mixture to fill in any holes or just add to top to add a nice shiny glaze. Place in refrigerator to allow the fruit and gelatin to set up inside the pie crust.
- Serve with whipped cream or vanilla ice cream.
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