Strawberry Pie

Lustre Craft Cookware
Thank you Shelly Scott for sharing your family recipe with Kitchen Craft Cookware.
Course Desserts and Bread


  • Pie Pan


  • 1 cup mashed strawberries takes about 1 pound
  • 1 cup sugar
  • 3 Tablespoons cornstarch
  • ½ cup water
  • 1 pound of sliced strawberries

Pie crust

  • 2 cups of flour
  • 1/2 cup wesson oil
  • 1/4 cup milk

Real Whipped Cream

  • 1 pint heavy cream
  • ¼ cup white sugar
  • 1 tsp vanilla


  • Stir over medium heat until the mixture thickens (about 3-5 minutes usually, allow it to get thick).
  • Remove from heat and allow the glaze to cool.
  • While the glaze cools, slice the remaining strawberries in half straight into the pie crust.
  • Pour the glaze over the strawberries and chill in fridge for an hour.
  • Serve with whip cream on top.

Pie Crust

  • Combine all pie crust ingredients into mixing bowl.
  • Once combined well, roll dough into a ball and split ball in half.
  • Place 1/2 of dough between 2 pieces of wax paper and roll out the edges to fit pie pan.
  • Remove top sheet of wax paper- dough will be fairly thin.
  • Place rolled out dough (paper side up) in your pie pan and remove wax paper.
  • Bake in the oven at 350 until light, golden and flaky.
  • Once cooled pour strawberry pie filling into your pie crust.
  • The other half of your dough can be used to cover ingredients if you desire and can be baked at 350 until lightly golden.

Real Whipped Cream

  • Freeze bowl and beaters prior to mixing for a couple hours.
  • Pour cold cream into chilled bowl.
  • Beat until frothy.
  • Slowly add in sugar then vanilla while you continue to beat.
  • Continue beating until peaks form.
  • Serve immediately.
  • ENJOY!
Keyword pie, strawberry