Homemade Strawberry Pie

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Holiday’s aren’t complete without pie, but how many of you crave the flakey crust and sweet filling throughout the year? Us too! I mean, let’s face it, there is nothing better in life than a perfect pie. How about a pie that is full of summer time flavors? Oh, hello there, we saw you drool a little, and yes, we’re talking about fruity, sweet, homemade strawberry pie.

Our friend Phillip shares Tinsley’s love for the kitchen and after his recent trip to the strawberry fields, he bragged about his incredible pie recipe. We are so thankful that he shared his family’s secret recipe with us to pass along to you!

We know that you will love this pie so much, you’ll be sneaking down to the kitchen at midnight to grab another slice. Or you could be like Tinsley and just eat it straight from the plate – with the refrigerator door wide open!!

Pie Crust

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter
• 1/2 cup water

Directions:

Start by combing the flour and salt in a large food processor bowl. Cut in the butter (or you can use shortening) by pulsing the processor until the mixture looks like coarse crumbs. Drizzle in the 1/2 cup of water until the dough forms. Then divide your dough in half, shape it into balls. Wrap the two dough balls in plastic wrap and refrigerate overnight (or at least 4 hours if you’re short on time). Save one dough ball for another recipe, wrapping it in another layer of plastic wrap and freeze. When you’re ready to use the crust, simply roll it out on a flour covered counter. Try not to over work it. If you prefer a sweeter crust, add a little bit of sugar to the original dough mix. After rolled out, place dough in pie plate and bake for 8 minutes at 350, then let cool.

Strawberry Pie Filling

Ingredients:

• 1.5 cup fresh strawberries, crushed
• 1 cup whole strawberries, halve the larger berries
• 3/4 cup sugar
• 3 tbsp cornstarch
• 1 lemon, zested and juiced

Directions:

Add crushed strawberries to a medium pot. Add sugar and cornstarch and bring to a boil, constantly stirring. Continue to cook until filling is thick and begins to become clear. Remove from heat. Stir in lemon zest, juice, and remaining whole strawberries. Pour into baked pie shell. Refrigerate and allow to chill for 1 hour before serving. Garnish with fresh whipped cream.