Mom's 70s-Style Strawberry Pie

Name: Mom's 70s-Style Strawberry Pie
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cups all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 1/4 tsp salt; 3-4 tbsp ice water; 1 kg fresh strawberries (washed, hulled, and halved); 1 cup granulated sugar; 2 tbsp cornstarch; 1 packet strawberry gelatin (85g package); 1 cup water (boiling)

180 min 8 slices Medium

All Recipes

Mom's 70s-Style Strawberry Pie

A nostalgic strawberry pie with a buttery crust and a sweet gelatin glaze.

Prep

30 min

Cook

30 min

Total

180 min

Servings

Difficulty

Medium

Take a trip down memory lane with this delightful strawberry pie, reminiscent of those cherished family gatherings in the 1970s. This dessert combines a buttery, flaky crust with a sweet, shiny glaze that perfectly complements the fresh strawberries. Whether you're recreating a beloved family recipe or trying it for the first time, this pie is sure to bring smiles to the faces of everyone around the table. Its bright and inviting appearance makes it a perfect centrepiece for any occasion.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

In a large bowl, combine all-purpose flour and salt. Add cold, cubed butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough comes together.

Pro tip: Do not overwork the dough to ensure a flaky crust.

Chill the dough

Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.

Pro tip: Chilling the dough helps prevent shrinking during baking.

Bake the crust

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie plate. Place the dough in the pie plate, trim the edges, and crimp. Line with parchment and fill with pie weights. Bake for 15 minutes, remove weights, and bake another 10-15 minutes until golden brown. Let cool.

Pro tip: Ensure the crust is fully baked to prevent sogginess.

Prepare the filling

In a small saucepan, combine sugar, cornstarch, and boiling water. Stir until dissolved. Add strawberry gelatin and mix until fully dissolved. Allow to cool slightly.

Pro tip: Cooling the gelatin slightly helps it set better on the strawberries.

Assemble the pie

Arrange strawberry halves in the cooled pie crust. Pour the gelatin mixture over the strawberries, ensuring even coverage.

Pro tip: Gently shake the pie to level the gelatin.

Chill the pie

Refrigerate the pie for at least 2 hours or until fully set before serving.

Pro tip: For best results, chill overnight.

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Tips & Tricks

<ul><li>Use fresh strawberries for the best flavour and texture.</li><li>Chill the pie thoroughly for a better set.</li><li>To avoid a soggy crust, bake it until fully golden.</li></ul>

Serving Suggestions

Serve this strawberry pie chilled, with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra touch of indulgence. Pair it with a refreshing glass of lemonade or iced tea for the ultimate summer treat. The pie is best enjoyed the day it's made, but can be stored in the refrigerator for up to 2 days. To keep the crust from becoming soggy, avoid covering the pie with plastic wrap; instead, use a loose tent of aluminum foil.