Strawberry Pie

Strawberry Pie

Strawberry Pie


Pie Crust – I use a Pillsbury Ready To Bake crust –  Bake according to package directions and allow it to completely cool.  You can also make homemade crust if you prefer.

For the Pie Filling- 

  • 2 pounds fresh strawberries
  • cup granulated sugar
  • cup honey
  • ½ tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch salt
  • ¼ cup cornstarch
  • ¼ cup water


Remove the stems from the berries and chop berries into small pieces ( set aside 8 berries, cut lengthwise in half after removing the stem. You will use these for decorating at the end).

Smash 1 cup of berries with a fork until mashed.

Place mashed berries in a medium size sauce pan and add the sugar, honey, vanilla, cinnamon, and salt. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.

In a small bowl whisk together the cornstarch and water then add to strawberry mixture.  Continue cooking for another 2-3 minutes then add remaining strawberries.  Mixture will be thick and very sticky.  Pour the thickened strawberry mixture into the cooled pie crust and arrange the sliced strawberries on top.

Place in the refrigerator and let the pie set up for about 2 hours before slicing.  Serve with fresh whipped cream.  


Old Fashioned Strawberry Pretzel Tart

Old Fashioned Strawberry Pretzel Tart



2 c. crushed pretzels

1/2 c. chopped walnuts

3/4 c. (1 1/2 stick) melted butter

1/4 c. granulated sugar


1 (8-oz.) block cream cheese, softened

3/4 c. granulated sugar

1 tsp. pure vanilla extract

1 C. heavy whipping cream 


1/2 c. sugar

1 c.  water

1 Tbsp.cornstarch

1 3 oz package of strawberry gelatin

1 pt. fresh strawberries, thinly sliced


  • Preheat oven to 350°. In a large mixing bowl, stir together pretzels, chopped walnuts, butter and sugar until combined. Transfer to a 10” tart pan or a shallow pie pan and press firmly into pan. Bake 8 minutes and let cool completely. 
  • Beat cream cheese, sugar and vanilla until smooth. Add heavy whipping cream and beat until medium peaks form.
  • Spread over cooled pretzel crust.
  • In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 – 3 minutes, whisking constantly until thickened. Add  strawberry gelatin and whisk until combined. Let cool 5 minutes.
  • Arrange strawberries in a single layer all over the cream cheese layer, then pour gelatin mixture over the top of the berries. Refrigerate until firm,  about 2 hours.

**  This recipe reminds me of summers spent in Minnesota with my Grandma Swenson and the pot luck dinners we had at Aunt Ida’s farm. **