Ron Wilson

Ron Wilson

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Rita's Fresh Strawberry Pie

Is this recipe as good as the pie Frisch’s is famous for? At my house, it’s a resounding yes. I hope it is for you, too. Happy Memorial Day!

Fresh strawberry pie

Sub in raspberries if you like.


9” pie shell, baked

5 nice cups strawberries, halved or quartered, divided into 2 and 3 cups (about 2 pounds)

3/4 cup and 1 tablespoon sugar, or to taste

1/2 cup cold water

1/4 cup corn starch

1/4 cup lemon juice

Whipped cream for garnish


In a pan over medium heat, mash together 2 cups of berries with sugar.

Whisk together water, corn starch and lemon juice. Add that to berries. Cook and stir until mixtures comes bubbles and boils. Cook a couple minutes more, and keep stirring. Mixture will be good and thick. Remove and pour into bowl. Stir in remaining berries.

Cool a little before pouring into baked pie shell.

Refrigerate a couple hours or more to chill, then serve with dollop of whipped cream.

Sweetened whipped cream

No real recipe, but for every cup of cream, stir in 1- 2 tablespoons sugar and a tiny bit of vanilla if you like. Whip.

Tip: Perfect baked pie crust

Poke bottom and sides with fork. This is called docking and keeps crust flat.

Roll dough 2-3” wider than pan. You won’t have to stretch dough to fit pan, which causes shrinking during baking.

Freezing strawberries

Leave caps on, rinse and air dry.

Hull: cut stem out in circular motion to remove.

Place in single layer on baking sheet, freeze until firm, then place in containers.

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