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Lovely dessert. Can’t wait to try it !!!
You can buy the strawberry gel at Wal-Mart or stater brothers in the dele produce section
You can also make fresh blueberry. Pie with an 18oz package of blueberries and the strawberry gel
Makes an awsom pie
You can also use a Graham cracker crust
No bake for a quick desert
I will definitely make this next week. Just to share my July childhood birthday “cake”, my Mom would make a strawberry cake with merengue layers instead of pie crust or cake filled with strawberries in the middle, whipped cream over the whole thing then strawberry halves all over the cream.
She made this just one day a year on my birthday. Wonderful memories of her.
What wonderful memories, thank you for sharing. Hope you had a wonderful birthday recently and celebrated with a strawberry dessert of your own.
This was delicious but my pie after cooling for over an hour in the fridge was disappointly soupy. :/ maybe I should have boiled longer but it seemed to get thicker and I was afraid of over doing it. My filling also never looked translucent. It always had this opaque pink tinge to it for some reason.
Hi, Tess! Yes, it sounds like you probably needed to boil your glaze a tad bit longer. So sorry this didn’t work out for you! I hope it tasted good, even so! In the future with a pie like this, you can just scoop the filling back into the saucepan and boil it again until it thickens more.
Tried making this but it did not really firm up the way I hoped. Suggestions? More pectin? More corn starch? Still delicious but not quite beautiful when I cut it up.
HI Todd, Thanks for being in touch. I’m not sure what the problem could have been. The filling should be slightly firm, not “jello-ey”, so perhaps if you had that expectation it did not meet it. If you pack the strawberries into the pie so they are flat, they should firm up enough to slice, but again, the filling will only still be on the “slightly firm” side.
When you work with pectin, you must boil the filling at a hard boil for one full minute, so if you stopped short of that, it might not do its work. You could try adding slightly more pectin if you make it again–maybe 1 tablespoon total. Also, be sure to use low sugar pectin.
I was trying to preserve all the freshness of the strawberries without too much fiddling–so the filling will still be on the loose side but firm enough to slice!
Hope all that helps.
Thanks. Every crumb was eaten in any event. Tasted awesome.
Can I substitute the pectin with pomona’s? Going picking today and that is the only pectin on hand… not sure the difference in pectins. Thank you.
I haven’t used Pomona’s pectin in this pie, so I’m afraid I can’t be sure of an answer. Since I tried not to use too much sugar in the filling, you would need to use a low sugar pectin for this to work. The sugar pectin ratio has to be correct, and most regular pectins will depend on a lot of sugar in the recipe, which this one does not have.
Thanks for being in touch, and enjoy your strawberries!
I went ahead with the pectin I had on hand. Although the filling turned out in texture and taste… when it settled in with the strawberries there seems to be a distracting “artificial” flavor to it. We over picked (15lbs) so we may give it another go. The pie itself was beautiful and was good… but I am thinking it could have been better. If we do make it again, I used a pre-made pie shell. On the homemade pie shell link there are several options. Which pie shell works best?
Hi Cassie, since the recipe calls for pre-baking the crust, I would go with the all-butter or the mixed butter and shortening crust. Either one will pre-bake well.
This is so similar to my strawberry pie recipe, based on my grandmother’s recipe. It’s so delicious and it takes me back to my childhood, when she would make it all the time. So pretty!
My father has a June birthday. He asks for cake with fresh strawberries every year!