Strawberry Pie

One full-size Strawberry Icebox PieStrawberry Icebox Pie

  • 4 cups fresh strawberries (2 boxes), divided use
  • 1 Cup water, divided use
  • 1 Cup sugar
  • 3 Tablespoons cornstarch
  • red food coloring
  • 1 pint whipping cream
  • 2 Tablespoons powdered sugar
  • pastry for single crust pie, baked
The full pie is beautiful, light and delicious, but my family loves the mini pies best.
The full pie is beautiful, light and delicious, but my family loves the mini pies best.

Separate strawberries into 1 Cup whole berries, remaining berries should be sliced into prepared pastry shell (already baked and flaky).

Simmer 1 Cup whole strawberries with 2/3 Cup water for 3 minutes. Add 1 Cup sugar mixed with cornstarch and 1/3 Cup water. Cook until the filling is smooth (berries break apart) and thick. Add food color to desired shade. Remove from heat; pour hot filling over sliced berries. Refrigerate. Shortly before serving, top with whipped cream. (Whip cream in a bowl (pre-chilled in freezer for 10 minutes, beaters get same treatment) with powdered sugar until soft peaks form.

Diane Foshee

Mini Strawberry Piesstrawberryiceboxminipies

My family and my O-Week group love these individual pies!  Use the same recipe, but cut the pie crust with a large round cookie cutter, place on top of a muffin cup liner, and insert the paper and piecrust into the well of a muffin tin.  Slightly press the edges of the pie crust and paper against the sides of the well. Prick the bottom of the crust several times with a fork to let air out and prevent the sides of the crust from caving in during baking.  The shells will only be about 3/4-inch tall, but the muffin liner will help keep the filling in place.