Friday, May 29, 2015

Farmhouse Strawberry Pie

Easy as Pie!

I was so happy to find this recipe from Shoney's Restaurant in the Midwest.  It's been a favorite of my husband's for years.  Anytime we visited Shoney's he always had their famous Farmhouse Strawberry Pie for dessert.   Since today just happens to be his birthday, and we have no Shoney's around here, I'm making one for him.  Yes, I know, I'm such a good wife.  Haha!  Now, don't feel badly that he's not getting his chocolate's coming!  We'll have the kids here on Sunday and he'll have all his favorites on the menu.  I do love spoiling him!

The only change I made to this recipe is the amount of strawberries I used.  It calls for a pint (2 cups), but once I placed them into the baked crust, it just looked really skimpy.  So, I decided to just add more until I liked the height of it, I pretty much doubled it. 

It's chilling in the refrigerator until later when we get home from dinner at his favorite restaurant, which works, because it's mine too.  "wink"   Then, I'll cut generous slices and top it with whipped cream.  Easy, refreshing and delicious!


1 frozen (9-inch) pie crust, or ​make you own favorite one
1 cup water
1 cup white granulated sugar
3 tbsp. cornstarch
1/4 cup strawberry gelatin powder
1 pint of fresh strawberries, hulled and sliced (I ended up doubling this) 


Pre-bake pie crust according to directions on package or prepare your own homemade crust.  (If you'd like to use my Mom's Flakey Pastry, scroll down.)  Cool to room temperature.   Prick the inside of the pie crust all over with a fork and bake at 400F degrees for about 10-15 minutes, then allow to cool completely. 

Wash and hull strawberries.  Then cut them in half (or maybe smaller depending on how big your berries are). 

In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.  Whisk together until thoroughly combined.  Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil. Remove pan from the heat and allow the glaze to cool.  (I put the pan into a bowl with a couple of inches of ice water.  This cools the glaze quicker and allows it to set up a bit.)

As the glaze cools it will become translucent in color and you should notice it will thicken a little more as well.  Whisk it occasionally as it cools. It will be thickened but still pourable. 

Add your sliced berries to the baked and cooled pie crust. Pour strawberry glaze over berries. Making sure to get it in between the nooks & crannies of the berries as best you can. 

Chill pie in the refrigerator at least 2-3 hours before serving. 

When ready to serve, dollop each slice with some whipped cream. 

Mom's Flaky Pastry: (Make 1/2 recipe for this pie)

2 c. flour
1 c. shortening
1 tsp. salt
3-4 Tbsp. cold water

Combine flour, shortening and salt; cut with a pastry cutter or fork until it looks like coarse meal.  Then add water (start with 3 Tbsp.) then if it's still dry add more, 1 Tbsp. at a time.  Divide in half, this makes 2, 9" bottom crusts, or a top & bottom.  Roll out on floured surface, using enough flour so the dough won't stick.

Just use half the recipe for this pie, and if you don't feel ready to try crust yet, use the Pillsbury ones, they're all ready for you to just roll out.

"But from everlasting to everlasting the Lord's love is with those who fear him, and his righteousness with their children’s children — with those who keep his covenant and remember to obey his precepts." - Psalm 103:17-18

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