Fresh Strawberry Pie with Homemade All Butter Crust

Hello ! My dear friends and readers, how are you today? I wish you a wonderful spring.
It’s the month of pie here at Sugar Apron ! ! Do you have a strawberry tart recipe that you like ?
This tart is the easiest thing in the world to make. As a child, I had a square of strawberries in the garden and smaller bunches of wild wild strawberries that were insanely delicious near an old wooden wall. My mother would send me into the garden with a measuring bowl and tell me to fill it to the line. I would pick the few largest berries from the plot and fill the rest of the bowl with the reddest little wild berries. Let me tell you that fresh strawberries are much tastier than supermarket strawberries and frozen strawberries. They are naturally sweet and simply melt in your mouth. Back in the kitchen, she would slice the berries, glaze them with sugar and cornstarch to thicken them and fill a lard crust (she could even smell a little bit like pork, honestly).

So today, I’m sharing my favorite strawberry recipe with you, with a few changes. The BEST thing about this recipe, besides the fact that it will make your socks fall off, is that it has only five ingredients, ok six if you count the water.

That’s EASY. Easy like Sunday morning. EASY, EASY, EASY. But it also means that the strawberries take centre stage – where they belong.
So let’s make a fresh strawberry tart, shall we?


9 inch pie shell (you can use my homemade all butter pie shell recipe or you can use a refrigerated pie shell and bake the pie shell following the instructions on the box).
4-6 cups fresh strawberries, quartered and hulled
1 cup of water
1 cup of sugar
1 box of 3 oz of strawberry jelly
3 tablespoons cornstarch


*Bake the pie crust in a 15 cm deep pie tin and set aside to cool.
Put the water, sugar and cornstarch in a saucepan and bring to a boil.
Whisk constantly until the dough becomes thick. For about 3 minutes.
Then whisk in the Jell-O and cook for another minute.
Remove from the heat and leave to cool for about 15 minutes.
When the icing has cooled, place the strawberries directly into the tart crust.
Pour the glaze over the strawberries.
Refrigerate until glaze is set.
*You can decorate with whipped cream before serving.

Source: allrecipes.com

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