Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it
Classic fresh strawberry pie… if you’ve never had it, you absolutely MUST try it! This copycat version tastes JUST like the Frisch’s Big Boy or Shoneys treat, and is made super easy.
This strawberry pie tastes Much like Frisch’s Big Boy/Shoneys classic pie! To make it fast, it uses 6 basic ingredients and a pre-made pie crust!
store-bought pie crust. This easy-to-make strawberry pie tastes so amazing. A perfect recipe to bring your strawberries to use.!To Make this Recipe You’ Will Need the following ingredients:
5 Cups. Of fresh strawberries, I sliced them into halves.
1/2 Cup.Of sugar.
1 t.Of corns-starch.
1 t.Of salt.
A glass.Of milk.
FOR THE DOUGH:
2 large egg yolks.
1 Cup. Of unsalted butter, I cut it into suitable pieces.
1 Cup.Of white flour.
1/2 Cup.Of cold water.
1/4 Cup.Of sugar.
1 t.Of salt.
1 t.Of pure vanilla.
I first added the salt, sugar, vanilla extract, and unsalted butter to the flour to prepare strawberry pie dough, and then I added gradually the canola oil and cold water until a smooth and cohesive dough is made.
Then I whisked in the egg yolks separately, and I kneaded until the dough was firm again.
I put the dough in the fridge until it was ready for kneading and easy to spread.
After taking the dough out of the fridge, I let it cool slightly.
To have an acceptable diameter of not more than 10 inches, I rolled the pie dough into an oven tray and I pressed it well.
I removed the dough’s excess edges instantly, then I covered it with a plastic wrap and placed it back in the refrigerator to cool for five minutes.
I made another bowl and I put in the sliced strawberries, cornstarch, sugar, and a pinch of salt stirring well.
Then I placed strawberries on the top of the pie dough, paying attention to a stick to decorate the sides.
I placed the strawberry pie in the oven to cook for approximately half an hour at 450 degrees Fahrenheit.
Finally, I took the pie from the oven and I dust it with a little sugar, taking into account that a fork or knife makes four holes in the pie to create cracks from which steam escapes to keep the pie from burning during baking.