Baking is hard. I spent a couple hours making a strawberry pie. It looked beautiful when we put it in the oven. It looked a little sad when we took it out. And it looked like soup when we cut into it. Tippin’s doesn’t have a plain strawberry baked pie, but its Strawberry Rhubarb Pie is one of my favorites. Next time I crave a pie made from scratch, and I won’t want to be disappointed, I will probably just go to the store and buy a Tippin’s.
I will want to try and bake this pie again. I had to make a few changes with ingredients; I couldn’t find instant tapioca, so I used corn starch. I also used strawberries that had been frozen previously instead of fresh strawberries. Maybe both of those changes made my pie soup.
Crust: I love this crust recipe! So easy and not intimidating at all!
- 5-6 cups fresh strawberries, hulled and sliced in half
- 1/2 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- 1/4 cup cornstarch
- large pinch of salt
*Use Fresh Strawberries if possible.
*If you use frozen berries, then add another Tbsp of corn starch
**That was our mistake.