shoney’s strawberry pie recipe
The Best shoney’s strawberry pie recipe
I love this recipe because it’s simple enough for beginners but still feels indulgent enough for a real treat. My kids always ask to help roll out the crust and stir the filling, and it’s a great way to teach them basic kitchen skills. Plus, the natural sweetness of the strawberries means you don’t need a ton of sugar—just a little extra honey or maple syrup if you want to tweak it to taste. It’s a dessert that feels like a little indulgence without being overly heavy, making it a great option for everyday eating or when you want to impress guests. Plus, the vitamins and antioxidants in fresh strawberries make it a little healthier than your average pie, though I won’t say it’s healthy—just a tasty way to enjoy summer’s best fruit.
Classic Strawberry Pie with Homemade Crust
A creamy, homemade strawberry pie with a buttery crust—simple enough for beginners but rich enough for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6–8 tbsp ice water
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornstarch
👨🍳Directions
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1
Preheat oven to 375°F. Combine flour and salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Chill for 30 minutes. -
2
Roll dough between two sheets of parchment paper to a 12-inch circle. Transfer to a pie dish, pressing edges gently to form a crust. Trim excess and crimp edges with a fork or your fingers. -
3
In a blender, combine strawberries, sugar, lemon juice, and vanilla. Blend until smooth, then stir in cornstarch. Pour filling into the crust. -
4
Bake for 35–40 minutes, until the crust is golden and the filling bubbles slightly. Cool completely before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- 9-inch pie dish
- Blender (optional)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Strawberry Pie with Homemade Crust Works
❓ Frequently Asked Questions About Strawberry Pie with Crust
1. What type of crust should I use for Shoney’s-style strawberry pie?
Use a shortcrust or puff pastry—both work well. Shoney’s traditionally uses a buttery, flaky crust, but a store-bought blind-baked crust (like Pillsbury) saves time. For extra richness, brush the crust with melted butter before adding the filling.
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2. How do I avoid a soggy bottom crust?
Pre-bake the crust for 10–12 minutes at 375°F (190°C) until lightly golden. Press a fork into the edges to prevent puffing. Chill the pie before adding the filling to help the crust hold its shape.
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3. Can I substitute fresh strawberries for the canned?
Yes! Use 1½ cups fresh, hulled strawberries (plus 1–2 tbsp sugar if they’re tart). Mash them lightly with a fork and strain out any seeds for a smoother texture. Taste and adjust sweetness if needed.
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4. How do I prevent the strawberry filling from curdling?
Stir the filling gently while heating, and avoid boiling. If using a mix of sugar and cornstarch, cook it on low heat until thickened (about 5–7 minutes). If the filling separates, whisk in 1 tsp cold water and heat again until smooth.
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5. What’s the best way to serve this pie?
Cool completely before slicing. Serve warm with a scoop of vanilla ice cream or whipped cream for a classic combo. For a lighter touch, top with a dollop of Greek yogurt or a drizzle of caramel.
