Comments on: Homemade Strawberry Pie Recipe | Includes Step-by-Step Photos

By: Zainab Mansaray

Zainab Mansaray — Sun, 27 Jul 2025 19:01:39 +0000

In reply to Bonnie Fuller. Hi Bonnie, i wouldn't put in the juices Instead I would suggest let the pie cool completely after baking. That will help with getting the juices out. However, if you are not against soggy crusts, then add in some juice before baking. You could also par-bake the crust before adding in the filling to prevent soggy crust bottom.

By: Bonnie Fuller

Bonnie Fuller — Sat, 26 Jul 2025 02:20:44 +0000

I took your tip about not adding the juice to the pie. My pie looks as if there’s no juice in it at all after baking. Should I have put a small amount in before baking?

By: Zainab Mansaray

Zainab Mansaray — Tue, 14 Nov 2023 02:08:38 +0000

In reply to Rachael Smyer. Hi Rachael, I have not yet made the changes you suggest. However if you do decide to try a graham cracker crust, I would make sure you pre-bake the graham cracker crust before hand. The pie filling has lots of juices and could compromise the crust.

By: Rachael Smyer

Rachael Smyer — Mon, 13 Nov 2023 00:20:56 +0000

Can you use a Graham cracker crust instead? What would be the changes involved to be able to use that specific crust?

By: Zainab Mansaray

Zainab Mansaray — Sat, 28 May 2022 01:29:51 +0000

In reply to Joella. Hello Joella, I usually cut the whole strawberries in quarters. That way it is small enough to cook easily but not too small that it is liquified.

By: Joella

Joella — Fri, 27 May 2022 02:08:50 +0000

What do you recommend for size when you cut the strawberries that you use for filling? I have my whole fresh strawberries ready to go and don’t want to cut them too small or have them too big. This is my 1st attempt and I really don’t want to mess it up:)