Strawberry Pie


This Fresh Strawberry Pie is even better than our favorite restaurant pie. It’s fresh as can be, juicy, luscious, and stunningly delicious with just 3 simple ingredients in the filling. The all-butter crust is flaky amazing.


Butter Pie Crust Strawberries | Sugar Cornstarch Stabilized Whipped Cream


Preheat oven to 450F. Press pie dough evenly into bottom and up sides of pie pan. Roll excess dough over edges and crimp well. Fill with pie weights and bake till golden brown.

Make Filling:

Mash 2 cups fresh strawberries. Bring to a boil, stirring often. Add fully dissolved cornstarch/water mixture and continue boiling/stirring just until filling is thickened and glossy. Set aside, let cool.

Arrange and Chill:

Place remaining whole strawberries evenly into the baked/cooled pie shell. Evenly distribute filling mixture over the strawberries. Chill at least 2 hours to set, before slicing.

Serve with  whipped cream,  if desired.

you just can’t  go wrong.

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