Recipe courtesy of Sarah Spaugh

Our Favorite Fresh Strawberry Pie

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Yield: 8 servings
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Ingredients

Crust:

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

5 tablespoons cold water

Filling:

1 cup sugar

5 tablespoons cornstarch

7 ounces lemon-lime soda

1 quart whole strawberries

Red food coloring, if desired

Directions

  1. For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
  2. For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
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Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Our Favorite Fresh Strawberry Pie