Country Harvest Strawberry Pie
I’ve been collecting Royal China Jeannette Country Harvest recipe pie plates for a few years now, but have only recently begun to make pies using the recipes inside Royal China’s pie plate dishes. There’s something unique about serving a slice of pie and seeing part of the recipe peeking out from underneath. You can read about my collection here. The first one I made was the No Bake Peanut Butter Pie. Since it turned out way better than what I expected from just glancing at the recipe beforehand, I was gung ho to try the Strawberry Pie. If you’re interested in reading about the history of Royal China, access it here.
- 2 quarts of strawberries, washed and hulled
- 10″ pie crust- I used the frozen Pillsbury version
- 1 cup sugar
- 1 1/3 cup water (divided)
- 3 tablespoons of cornstarch
- red food coloring; if desired
Follow the directions for your pie crust. I normally make a crust from scratch, but I already had the frozen pie crust from another recipe. It was really easy to use. Unroll it, lay it in the dish, crimp the edges, and you’re done. All you have to do is pop it in the oven for 10-12 minutes.
Mash one cup of strawberries. Combine with one cup of water, then pour into sauce pan.
Add the cornstarch to the remaining 1/3 cup of water and stir. Set aside. Boil the mixture in the sauce pan for 5 minutes. Add 1 cup of sugar and the cornstarch dissolved in the 1/3 cup of water.
Boil for 5 minutes, stirring constantly. The mixture should be clear. Add 4 drops of red food coloring; if desired.
Allow the glaze to cool, then pour it over the remaining strawberries and toss. Pour the strawberry mixture into the pie plate. Refrigerate before serving.
You’re done! Wasn’t that easy? I served mine with a scoop of chocolate ice cream on top.
I hope you enjoyed this recipe!
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