Nothing captures the essence of summer quite like a fresh strawberry pie. With its vibrant red filling, flaky crust, and sweet-tart flavor profile, this classic dessert has been gracing dinner tables and winning hearts for generations.
In this recipe, we’ll walk you through creating a strawberry pie that perfectly balances simplicity with spectacular flavor. The beauty of this dessert lies in its ability to showcase the natural sweetness of fresh strawberries while requiring minimal baking time.
Even if you’re a novice baker, you’ll find these instructions approachable and the results consistently delicious. So grab your apron and let’s transform those juicy berries into a dessert that will have everyone asking for seconds!
INGREDIENTS
For the Crust:
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ cup cold unsalted butter, cubed
- 4-5 tablespoons ice water
For the Filling:
- 6 cups fresh strawberries, hulled
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
First, prepare the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Gradually add the ice water, one tablespoon at a time, stirring with a fork until the dough begins to come together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the dough out to a 12-inch circle and transfer it to a 9-inch pie dish.
Trim any excess dough, leaving about a 1-inch overhang. Fold the overhang under and crimp the edges decoratively. Line the crust with parchment paper and fill with pie weights or dried beans.
Blind bake for 15 minutes, then remove the weights and parchment and bake for an additional 10-15 minutes until golden brown. Let cool completely.
For the filling, select 2 cups of the strawberries, choosing the less perfect ones. Slice these berries and place them in a saucepan with sugar, cornstarch, water, and salt.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5 minutes. Remove from heat and stir in lemon juice and vanilla extract. Allow this mixture to cool for about 15 minutes.
While the cooked mixture cools, slice the remaining 4 cups of strawberries and arrange them in the cooled pie crust. Once the cooked strawberry mixture has cooled slightly, pour it evenly over the fresh strawberries in the crust, making sure to coat all the berries.
Refrigerate the pie for at least 3 hours or until completely set.
When ready to serve, prepare the optional whipped topping by beating the heavy cream with powdered sugar and vanilla until stiff peaks form. Serve each slice of pie with a dollop of freshly whipped cream for the perfect finishing touch.
FAQs
1. Can I use frozen strawberries for this recipe?
While fresh strawberries provide the best flavor and texture, you can use frozen strawberries in a pinch. Thaw them completely and drain excess liquid before using. You may need to add a bit more cornstarch to compensate for the extra moisture.
2. How long will this strawberry pie keep?
This pie is best enjoyed within 2-3 days. Store it covered in the refrigerator. The crust may soften slightly over time, but the flavor will remain delicious.
3. Can I make this pie ahead of time?
Absolutely! This pie needs at least 3 hours to set properly, making it an ideal make-ahead dessert. You can prepare it up to a day in advance of serving.
4. What can I substitute for cornstarch?
If you don’t have cornstarch, you can use an equal amount of arrowroot powder or twice the amount of all-purpose flour as thickening agents.
5. Is there a gluten-free option for the crust?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio. Alternatively, you could use a pre-made gluten-free pie crust or create a graham cracker crust using gluten-free graham crackers.
CONCLUSION
A homemade strawberry pie is more than just a dessert—it’s a celebration of summer’s bounty and a time-honored tradition that brings joy to any table.
With its perfect balance of sweet berries, flaky crust, and glossy filling, this recipe delivers restaurant-quality results with home kitchen simplicity. The beauty of this dessert lies not only in its vibrant appearance but also in its versatility—dress it up with whipped cream for a special occasion or enjoy it simply on its own for a weeknight treat.
Remember that the key to an exceptional strawberry pie is using the freshest berries possible and allowing proper time for the pie to set.
Don’t rush the cooling process, as patience will reward you with perfectly sliceable pieces that showcase the stunning layers of whole berries suspended in their glorious glaze.
Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this strawberry pie recipe is sure to become a cherished addition to your dessert repertoire.
