How to Make Fresh Strawberry Pie without Jello
Image credit: Crouton Crackerjacks on Youtube
Have you made fresh strawberry pie without jello? It’s easy to create when you follow Crouton Crackerjack’s recipe on Youtbe. In the spring and early summer, when strawberries are at their tastiest, this recipe is ideal. Everyone will love this recipe because it’s so easy to make and so delicious!
Ingredients:
- 1 single pie crust
- 2 lbs fresh ripe strawberries (900g)
- 3/4 cup sugar (150g)
- 3/4 cup water (180ml)
- 1 tsp lemon juice
- 3 Tbsp cornstarch (or arrowroot, tapioca, potato starch, etc)
- 3 Tbsp water whipped cream
Directions:
Set your oven temperature to 450°F (230°C).
To make a pie crust, you’ll need a 9″ pie pan or pie dish. It’s best to bake for 10 to 12 minutes, or until the crust is just starting to become golden brown. Allow to cool after removing from the oven.
Rinse strawberries thoroughly. Drain them and remove the cores. To quarter, use a knife and a cutting board (or more pieces for larger berries).
Pour roughly 3/4 pound into a medium saucepan and bring to a boil over medium-high heat. 3/4 cup water and lemon juice should be added. Bring to a boil, then reduce the heat and simmer for three minutes, breaking up the berries as you go.
Remove from the heat after 3 minutes and drain into a cup. 12 ounces of juice is recommended (360ml or 1.5 cups). If not, add water to get the total to 12 ounces. Bring the mixture back to a boil in your saucepan. Cook for another minute or so, then remove from heat. At the most, cook for 15 to 30 seconds.
Toss the remaining strawberry pieces in the dressing until they are well-coated. The pie should be refrigerated for at least four to six hours, or up to 24 hours, before serving.
Serve with whipped cream on the side. Share with your loved ones at dinner parties or even just in an ordinary lunch. Make sure to enjoy every bite!
