Grandma's old fashioned strawberry pie recipes cannot be compared with today's. You'll love the delicious summery taste of these fruit pies. They are so easy to make yet taste so delicious. Just imagine the fresh, fruity taste of plump, red strawberries encased in a rich, flaky pie crust. You simply must try one of these vintage pies and enjoy the taste of summer.
And you'll want to try Grannie Bell's wild strawberry tart recipe too! You'll find all the instructions for making this old time treat below.
Mom's Recipe Scrapbooks (c. 1920s)
1 unbaked pie crust, 1 quart fresh strawberries, 3 eggs, separated, 1/2 cup sugar, 1/2 cup flour, whipped cream. Line a pie plate with rich pastry and fill with strawberries. Beat the egg yolks well, add sugar slowly, and beat until mixture is fluffy. Add flour and continue beating. Fold in beaten egg whites last, and pour mixture over strawberries.
Bake in a hot oven (375°F) for 8 minutes. Reduce heat to 325°F and bake slowly until pastry is done. Serve hot with lots of whipped cream. It makes a refreshing change from the usual cold fare.
The Perry Home Cook Book (1920)
Bake a rich pie crust; fill with strawberries rolled in sugar; over top spread beaten whites of 2 eggs; mixed with 2 tablespoons sugar; put in oven and brown. Whipped cream may be used instead of meringue on top. —Mollie E. Lee
The White House Cook Book (1913)
This strawberry dessert pie was once enjoyed at President William Howard Taft's summer lawn parties at the White House. Have fun using the same strawberry pie recipe used by the White House chefs.
After picking over the berries carefully, arrange them in layers in a deep pie plate lined with puff paste, sprinkling sugar thickly between each layer; fill the pie plate pretty full, pouring in a quantity of the juice; cover with a thick crust, with a slit in the top and bake.
When the pie is baked, pour into the slit in the top of the pie the following cream mixture:
Take a small cupful of the cream from the top of the morning's milk, heat it until it comes to a boil, then stir into it the whites of two eggs beaten light, also a tablespoonful of white sugar and a teaspoonful of cornstarch wet in cold milk. Boil all together a few moments until quite smooth; set it aside and when cool pour it into the pie through the slit in the crust.
Serve it cold with powdered sugar sifted over it.
Raspberry, blackberry, and whortleberry pies may be made the same.
Grandma Bell's Handwritten Recipe Books (c. 1020s)
The wild strawberry Fragaria virginiana is found growing throughout North America and is one of the species that gave rise to the popular garden strawberry we enjoy today.
You'll find it thriving naturally in woodland clearings, grassy meadows, alongside pathways, and in the ditches of country roads. You might even find it growing in your lawn.
Below, a patch of wild strawberry plants can be seen growing in the lawn that surrounds our Ontario home.
We purposely don't treat our lawn with weed sprays or chemical fertilizers or anything that
would harm or poison the tiny strawberry plants. We set our lawnmower's cutting height at 3 inches and allow the grass to grow
longer during the June berry season so the berries can ripen.
The wild strawberries are much smaller; it takes about 15 or more to equal one of the large hybridized varieties, but the wild fruit tends to be sweeter and tastier in comparison.
The tiny strawberries ripen very quickly to a bright red color, and you'll need patience to harvest them. Be prepared to take what seems like ages to collect just a handful or two.
At age 103, my Aunt Jessie could still recall picking wild strawberries as a child. She and her siblings would gather tinfuls of the tiny red berries for Grannie Bell to make delicious homemade tarts or jam.
1-1/2 cups wild strawberries
1/4 cup sugar
Very gently wash the berries, then remove their tiny caps. Pour the fruit and sugar into a bowl and allow to sit for 12 minutes, turning several times with a spoon. Cut a half dozen pastry shells just a bit larger than your tart molds, then line the buttered molds with the dough.
Prick the bottoms of the tart shells with a fork, crimp, or trim the edges, then fill with the wild strawberry mixture. Oven bake at 375°F for 20 minutes, or until done. Allow to cool and enjoy an old fashioned delicacy!