You really can make a strawberry pie in 15 minutes (excluding baking time), even if you don’t have any experience. There are four easy steps.
Step #1: Mix the Dough.
Prep time: 2 minutes
Use a just-add-water pie crust mix. Mix in a stand-type mixer just until the dough ball comes together.
Save 20% on your pie crust mix! This is a professional mix, the same mix used by many bakeries across the country. So your pie crusts will be just like the bake shops. Offer expires May 26, 2015.
Step #2: Form and Bake the Crust.
Prep time: 4 minutes
Roll the dough to a scant 1/4 inch, more like 3/16, lift the dough into your pie pan and form the edge of the crust as shown.
Prick the bottom of the crust with a fork and cover the bottom with pie weights or beans to keep bubbles from forming. Bake for about 15 minutes at 375.
Step #3: Hull and Slice the Berries.
Prep time: 6 minutes
Use a stiff plastic straw to hull your berries. McDonald’s straws are perfect. Hull your berries as shown. Use the slicer to slice your berries as shown. You’ll have nice, neat slices in no time.
Get your $2 tool and save 75%! This slicer will cut your prep time by about 2/3’s. It’s good for mushrooms, eggs, and olives too. Offer expires May 26, 2015.
Step #4: Spoon on the Glaze.
Prep time: 2 minutes
Spoon the glaze over the berries and place your pie in the refrigerator to chill. Serve with whipped cream.
Get what else you need here!
- Strawberry Glaze
- Certified Professional Pie Pans
- Professional Pie Crust Mix
- Pie Weights
- Strawberry Slicers
Dennis Weaver has burnt food from Point Barrow, Alaska, to Miami, Florida. He is the founder of The Prepared Pantry in Rigby, Idaho and the author of How to Bake: The Art and Science of Baking available as an E-book or as a Kindle book on Amazon.
He loves to help people bake and shares his vast collection of cooking and baking knowledge on his blog as well as in his E-books and Magazines.
Dennis lives in Rigby, Idaho, with his wife, Merri Ann. They have five wonderful children and five beautiful granddaughters.