Plenty Sweet Life

Grandma's Recipes One By One!

Strawberry Pie #3

on June 3, 2016

Happy summer, everyone! Summer is the time for strawberries and pie is one of the best ways to enjoy them. There just isn’t anything better than strawberries in the summertime. The recipe for today is #3 on the strawberry pie list, therefore it’s renamed Strawberry Pie #3. You get a bonus recipe because there are two recipes for Strawberry Pie here, but they’re so similar, I decided to just make one. Naturally, I made the one marked “V. Good”!!! Someone, I think it was me, started to write out the second recipe, and it looks like they were interrupted and my mom finished writing it out. Grandma had written on here that it was a recipe from my mom, so I guess it’s no surprise that she was the one who finished writing it out. I just love that these two recipes were written out on a piece of scrap paper! Grandma wasn’t one to waste anything – even bits of paper like the back of a mailer or flyer! Because it does have the “V. Good” connotation, we know that this will be a good one.

Strawberry Pie #3

This one is so easy and soooooooooo good!

Here is the recipe as I made it:

Strawberry Pie #3

Mix together in a saucepan:

1 cup water

3/4 cup sugar (she has marked “less” on here so I used 1/2 cup – it was “plenty sweet”)

2 Tablespoons corn starch

Cook until thick.


3 Tablespoons Cherry Jello (keep the remainder of the box to make another pie!)



1 pint strawberries (I sliced them for this pie, but you can leave them whole if you like)

Pour into pre-baked pie shell (I used the recipe from my post Apple Pie with Old-Fashioned Pie Crust).



I just love strawberries! They’re so pretty and so tasty!


This pie is really simple – not many ingredients.


You can use a (gasp) store-bought pie crust for this, but I think you all know by now how I feel about that. Make the crust, for heaven’s sake. It’s not hard. It takes about 5 minutes to make. Just make sure that you do it early enough in the day to be able to chill it before baking so it holds its shape. The recipe I used for the crust makes a double, so I made two, blind baked them, and put one in the freezer for later. Here is how I blind bake pie crust – put the rolled out crust into a pie pan, dock the crust with a fork, line the unbaked crust with parchment or foil and then pour in pie weights or dried beans (I have the same ones I’ve used for 30 years), bake at 425 degrees for 12-15 minutes or so, remove the parchment or foil and pie weights and bake another 5-6 minutes, and let cool. You might as well make both of the crusts in the recipe because you’re going to need another one. You’re going to make this pie again. Trust me.


I love that there is almost more fruit than filling. Mix it up and into the crust it goes!


This pie is absolutely beautiful!! Now into the frig with it!


Add a dollop of whipped cream and it’s heaven. Pure heaven.


Strawberry Pie is not hard to make. Just make one, and use local berries if you can, because you just can’t beat using those little jewels in this pie. It’s beautiful. It tastes like quintessential summer. It’s mandatory. It’s “V. Good”.




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