Fresh Strawberry Pie.

Hello Everyone!

This week I have been craving pie… no specific kind.. just pie!

It may have been due to the fact that I cannot stop watch The Great British Bake Off and it was pie week. Although theirs looked a little more professional than mine could ever look, I thought I would give it a go. I’m still drooling over their recipes and I love how easily available they make their recipes at[]=b013pqnm… especially the rhubarb and custard tart. YUM!!

As far as pie crust, I have found a great recipe originally created by The Country Cook called the Wham Bam Pie Crust at It has only 4 ingredients and the best part is that it requires absolutely not rolling or stretching like a tradition crust. It is perfect for a quick and easy pie base! 

Since I had figured out the crust, I still had to figure out exactly what I wanted to fill it with. As it was a ridiculously hot, I decided to opt for a cold, fresh strawberry pie. It uses only a few ingredient making it incredibly easy and yet still delicious!



Pie Crust:

– 1 3/4 Cup All-purpose Flour

– 1/2 Tsp. Salt

– 1/2 Cup Vegetable Oil

– 2 Tbsp. Water.

Strawberry Pie Filling:

– 1 1/2 Quarts of strawberries (6 cups)

– 1 Cup – White Sugar

– 3 Tbsp. Corn Starch

– 1/2 Cup – Water


Pie Crust:

– Mix together the salt and flour. Mix in the Oil and Water.

– Stir until it forms a soft dough.

– Spray your pie tin with non-stick cooking spray.

– Place the entire ball of dough in the middle of the pie tin and begin pushing it down. This will allow the dough to spread and eventually fill the entire tin. Feel free to crimp the edges.

– Bake at 400°F for around 15 minutes, or until golden brown.


Pie Filling:

– In a saucepan, add the Sugar, Corn Starch, water, and 1 Cup of crushed strawberries.

– Place over heat and continuously stir until it begins to boil and thicken. Let it cool completely.

– Place your strawberries (whole or sliced) into the cool pie crust.


– Gently pour the cooled strawberry mixture evenly over the strawberries.

– Allow to set completely in the fridge for at least 2 hours before serving.

It is best served with some freshly whipped cream!

Thanks for visiting!

– Charlotte.



  1. I have never been one to enjoy baked goods; cakes, cookies, etc., but I do really like pies. This strawberry pie looks delicious. Pie is the perfect dessert for the cool fall weather that’s approaching.

    4 ingredients for the crust? that’s awesome. I’m looking forward to trying out this recipe.

    Pumpkin pie is my favorite. Do you have a favorite?


    1. Taylorleecampbell-

      Oh I had a huge sweet tooth… It’s a problem! haha

      Oh I love just about anything with rhubarb and berries in it… I am hoping to make a rhubarb recipe soon. It is just so hard to find fresh rhubarb as it isn’t in season for very long! Frozen will have to work 🙂

      – Charlotte.

      Liked by 1 person

  2. I am absolutely loving your blog! Pie is my weakness, and your craving for it has now been passed down to me. My favorite is pecan but I am a sucker for strawberries! One question, would you say that the crust you used is just as good as any other pie crust recipe? If so I’ll never use anther one, because you can’t beat four ingredients!


    1. Hi Taylor!

      Oh yes I do love pecan and pumpkin throughout the fall!!

      So I have only made it a couple of times but I find it is a little denser than your typical pie crust but absolutely delicious!!
      I feel that it is perfect for open top pies as it holds it shape nicely, especially when the filling includes a lot of liquid, like my strawberries!
      If you have a wet filling, I recommend pre-baking, but if not then you don’t have to do that. I just love how simple it is!

      – Charlotte.


    1. Hi Libby!

      Thank you so much! It is delicious!

      I always love to split open bananas (leave in its skin), fill it with chocolate and marshmallows, then wrap it in foil and grill it over a camp fire! It is so easy and convenient for camping… and of course it tastes great!

      – Charlotte.


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