Wonderful Strawberry Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The best two-crust strawberry pie you’ll ever make or taste


Pastry for 2-crust pie

  • 2⅔ c. frozen strawberries
  • 1⅓ c. strawberry juice
  • 3 tblsp. sugar
  • tblsp. quick-cooking tapioca
  • tblsp. cornstarch
  • 1 tsp. lemon juice


  • Thaw berries until most of free ice has disappeared. Drain off the juice; measure and stir it into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
  • Add berries and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents in top crust; cover pie, seal and flute edge.
  • Bake in hot oven (425°) 30 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.