Comments on: Fresh Strawberry Pie

By: Barbara

Barbara — Fri, 20 Jul 2012 02:24:26 +0000

In reply to Jan.

Hi Jan – I’ll have to try it with berries. I know I’d love it. I sometimes add a drop or two of food coloring too if the berries look pink instead of red. Good tip. Thanks!

By: Jan

Jan — Thu, 19 Jul 2012 20:33:36 +0000

Oops! cornstarch!

By: Jan

Jan — Thu, 19 Jul 2012 20:32:49 +0000

Just saw your pie recipe and it is very similar to my late mother in-law’s fresh berry pie which also works wonderfully with raspberries and blueberries. She always added a few drops of red food coloring into the carstarch mixture as it was cooking to give it a deep red glossy color. Old pie recipes are the best. its what we remember from our childhoods.

By: Maggie

Maggie — Sat, 22 Jan 2011 17:36:43 +0000

Barbara – not only do your recipes always sound absolutely yummy, but your execution of them is always so beautiful! I am ready to dig into this one.
Thanks for sharing (hmn, so we have a few pie days in the US … np, love pie 🙂

By: Barbara

Barbara — Fri, 17 Sep 2010 20:46:17 +0000

In reply to Barbara | VinoLuciStyle. I would love a mascarpone layer with this pie. If the berries aren't too big I'll leave them whole too, but usually I end up getting the ones at Sam's which are way more than a mouthful.

By: Barbara | VinoLuciStyle

Barbara | VinoLuciStyle — Fri, 17 Sep 2010 19:20:42 +0000

We make the same pie…but I do leave the strawberries whole. I modified mine over the years to include a layered of sweetened mascarpone or cream cheese on top of the crust; in the event you have any left over, it sure help avoid a mushy bottom crust. I know…seldom happens but now, I just love the addition of that sweetened cream cheesey element!

By: eleni

eleni — Fri, 04 Jun 2010 08:52:40 +0000

I love strawberries… well done with the pie!

By: Anonymous

Anonymous — Wed, 19 May 2010 23:55:34 +0000

I used to think I made good pie crust, but now I think I can make it even better.

By: Barbara Bakes

Barbara Bakes — Thu, 23 Jul 2009 00:27:28 +0000

CookingKing – good luck with the pie crust. I have low humidity here in Utah. Just be sure and work quickly, keep everything as cold as possible and just add the water a little at a time, I imagine less would be better in your case. Let me know how it goes!

By: Cookingking

Cookingking — Wed, 22 Jul 2009 22:11:10 +0000

I might try your crust hints and attempt to make my own non store bought crust. Living in Texas, the heat is extreme and in the summer when I feel like making pies the most its extremely hard to keep the butter from from softening while working the crust. I can't promise I'll succeed but its worth another try.