Don’t Share Strawberry Pie

I just got back from my Honeymoon in fancy-pants Bali (flew in 5 hours ago after 28 hours of travel…), and I have jet lag like crazy. My body is like, “Woman, it’s 4pm…let’s go to the pool!” when it should be like “uh…it’s 4am…why are you doing this to me?”

Well, Body, I was supposed to enter in a few recipes before my wedding and I got overwhelmed, so since we are running on fumes anyway, let’s celebrate with pie.

I have fallen in love with a little show called “Down Home with the Neely’s.” I wish I knew them so I could go over to their house, hang out, and eat really, really well. There is so much love in their show, both for lovely fattening food and each other – what better way to celebrate a honeymoon homecoming? Not to mention, it’s my day o’ birth as of 4 hours ago, and one of my all-time favorite birthday treats is anything with strawberries (add a little rhubarb, and, well, I would kill for you) so here she is, based on the Neely’s recipe, a generous free carton of strawberries from Fresh Direct, a wedding gift of a toaster oven from my Cousin Angela, and a desire not to share…

Don’t Share Strawberry Pie


  • 1 sheet roll-out pie crust(I like Pillsbury) at room temperature
  • 1 tablespoon unsalted butter, melted
  • White sanding sugar, for top of crust
  • 2 pints strawberries, washed, hulled, and sliced.
  • 1/4 cup granulated sugar, or to taste
  • 1.5 tablespoons cornstarch

Preheat your toaster oven to 375 degrees F. I used a toaster oven because it’s bloody hot in NYC in August, but you do what you think is right.

Take two ramekins, mine are about 3.5″ wide and 2.5″ high, and line with the pre-made dough. Save remaining dough.

Mix the remaining ingredients except the butter and sanding sugar, and pour into the ramekins. Take your leftover dough, and make a fancy top. I cut mine into strips and did a basket weave, but you can also cut out shapes and place on the tops of the ramekins, or whatever you like on a pie.

Brush the melted butter over the tops of the pies, and sprinkle the sanding sugar. Bake the pies for 25 minutes and then reduce the temperature to 325 degrees F. and bake until the top is golden brown, another 30 minutes. This is an estimate, because honestly I made these before the wedding and I forget how long it took me, so I guess keep an eye on them.

These little buggers are delicious, and you can almost justify eating one all by yourself.

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