Mimi’s Strawberry Pie is one of those desserts that I look forward to every summer. With only five ingredients, this Strawberry Pie recipe is so simple to make. It is so light and delicious that it has been easily finished off in one sitting between four people.
My husband’s Mimi would make this for us whenever we would go back to his hometown to visit his family. This is one of the treats we would look forward to. Some of her other amazing food on the list of “must haves” when we visited were pancakes, meatloaf, and chocolate cake.
This recipe makes two pies, but can easily be halved into only making one. If you don’t plan to eat both of them on the day of making, I suggest that you only make one. Otherwise, the crust may become too soggy. These are best served and eaten about four hours after being refrigerated.
Another option is to make enough pie filling for two pies and wait and pour the filling into the second pie crust a few hours before serving. Up until that time, keep the pie filling refrigerated. The filling will be a little thick, so let it sit out for about fifteen minutes and then stir it up. Once it is the consistency you like, finish making your pie by following the directions under “Assembling the Pie” below. This is what I normally do.
If you haven’t already cooked your pie crust, go ahead and let it cook while you are getting the pie filling ready. You will want to make sure that it has time to cool before pouring the strawberry filling into it.
HOW TO MAKE THE STRAWBERRY PIE FILLING
To get started, slice up the strawberries. I usually slice them up no smaller than bite-size. Rinse them off and then spread them out onto paper towels so that they can dry. This is especially important for the berries that you will line the bottom of your crust with. If they are wet, your crust will get soggy.
In a medium size pot, pour two cups of strawberries and one and a third cup of water. Turn on medium-high for one minute or until you see small bubbles. Turn down to low and simmer for three minutes.
In a separate bowl , pour in two cups of sugar, one-half cup of cornstarch, and two-thirds cup of warm water. Blend together with a whisk or fork.
After the strawberries have simmered for three minutes, add the sugar mixture into the pot and turn the heat up to medium-high. Bring the filling to a boil. It should become clear and thick as it cooks. You will need to stir constantly during this step.
Once it is the right consistency, remove from the heat and turn off the stove. Let the filling cool.
ASSEMBLING THE PIE
The first step to assembling the pie is to put half of the rinsed/dried strawberries into the bottom of a cooked/cooled pie crust.
Next, pour half of the pie filling over the top of the berries.
Now, cover the pie and refrigerate for three to four hours before serving.
Enjoy a slice of pie with or without some yummy whipped cream on the top!
For a delicious topping, check out my .Homemade Whipped Cream
Mimi's Strawberry Pie
Ingredients
- 2 Baked Pie Crusts
- 3 lbs. Strawberries
- 2 cups Sugar
- 1/2 cup Cornstarch
- 2 cups Water divided
Instructions
Making the Pie Filling
- Slice up the strawberries. Rinse them off and then spread them out onto paper towels so that they can dry.
- In a medium size pot, pour 2 cups of strawberries and 1 1/3 cup of water. Turn on medium-high for 1 minute or until you see small bubbles. Turn down to low and simmer for 3 minutes.
- In a separate bowl, pour in 2 cups of sugar, 1/2 cup of cornstarch, and 2/3 cup of warm water. Blend together with a whisk or fork.
- After the strawberries have simmered for 3 minutes, add the sugar mixture into the pot and turn the heat up to medium-high. Bring the filling to a boil, and it should become clear and thick as it cooks. You will need to stir constantly during this step.
- Once it is the right consistency, remove from the heat and turn off the stove. Let the filling cool.
Assembling the Pie
- Pour half of the rinsed/dried strawberries into the bottom of a cooked/cooled pie crust.
- Pour half of the pie filling over the top of the berries.
- Cover the pie and refrigerate for 3-4 hours before serving.
