Farmhouse Strawberry Pie

When I found this over at my friend Brandie’s site, The Country Cook, I knew I HAD to try it.  She has so many fantastic recipes, head over to her site sometime, you won’t be disappointed.

  Dale goes on and on and ON about his Grandma’s Strawberry Pie. I’ve tasted it many times, and he is right, it is worth raving over!

I was hoping Brandie’s pie would be close, so I gave it a go.


[Drum roll please]

Dale says this pie tastes JUST like Grandma’s!!!

YAY!!!!!!!!!!!!!! (Brandie, that is a REAL compliment!) 🙂

Even if you are not a pie baker, you can handle this one, it’s super simple. And, if you are ready to conquer your fear of Pie crusts, you can make my Easy Push Crust to go with it. It’s super easy, and you CAN do it!

Easy Push Crust


  • 2 cups Flour
  • 1 teaspoon Salt
  • 1 cup Chilled Butter-flavored Crisco
  • ⅓ cups Cold Water
  • 1 Tablespoon Milk, For Basting

Combine flour and salt. Using a pastry cutter, cut the Crisco shortening into the flour. Sprinkle the mixture with the water. Form dough into a ball, then divide it in 2. Flatten each half to fit your pie pans and use your fingers to push the crust to cover the bottom and up the sides of both pans. Baste with a bit of milk before baking.  You may prick this crust with a fork, but do not go all the way through, or the strawberry glaze will get under the crust and make it soggy.

If you need to do a par-baked crust, like for a Custard pie or Peach Crumble (things with runny liquids), I’d do 425F for 6 minutes, just to give yourself a nice, non-soggy crust. Otherwise, for recipes like this one, or pudding filled, bake at 425F for 15 minutes, cool and then follow your own pudding filled or fruit glaze pie recipe.

Makes 2 crusts.

Farmhouse Strawberry Pie

from the Country Cook



  • 1 whole Pie Shell (Or 1 crust from the above recipe)
  • 1 cup Water
  • 1 cup Sugar
  • 3 Tablespoons Cornstarch
  • ¼ scant cup Strawberry Jello Powder
  • 1 teaspoon Lemon Juice
  • 1 pint Fresh Strawberries, Hulled And Quartered Or Sliced

Bake Pie Crust per recipe directions, being careful not to prick clear through the crust. Cool.

Wash, hull and quarter or slice strawberries, per your preference.
In a saucepan over medium heat, blend water, sugar, cornstarch, strawberry jello powder and lemon juice. Whisk well until combined, stirring constantly so it doesn’t clump. Keep this up until mixture begins to thicken nicely. {It feels like it takes a long time, but keep at it!} Remove from heat when nice and thickened.
Add your quartered strawberries to your now cool pie crust, and pour strawberry glaze over them. It should be thick, but still pourable at this point.

  Chill pie until serving time. Serve with a dollop of extra creamy Cool Whip for a fresh and yummy treat!

   Bring out your inner Betty Crocker, and try your hand at making this pie!