Fresh Strawberry Pie Recipe
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.
Servings: 8
Ingredients
- 1 recipe for butter pie crust dough, or store-bought
- 6 heaping cups strawberries, fresh and ripe, hulled and divided
- ½ cup sugar
- 3 tablespoons cornstarch, fully dissolved in 1/2 cup cool water
- 1 recipe for stabilized whipped cream, for topping
Instructions
- Preheat oven to 450F with rack on lower middle position. Press single pie dough evenly into bottom and up sides of a regular 9-inch pie pan, not deep dish. Roll excess dough over edges and crimp well.
- Line dough with parchment paper so that it's fitted and excess edges of paper extend 1-2 inches beyond pie pan. Fill with pie weights and bake 12-15 minutes, watching so edges don't get over browned.
- Remove pie weights with parchment paper carefully and return empty pie shell into oven for another 5 minutes or until bottom looks dry/baked (cover loosely with foil if edges are cooking too quickly.) Let baked shell cool to room temp while you prepare the filling.
- Mash 2 cups fresh strawberries. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring often.
- Add fully dissolved cornstarch/water mixture and continue boiling/stirring for 2-3 minutes or just until filling is thickened and glossy.
- Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
- Place remaining 4 cups 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.
Notes
- Pick the ripest, reddest strawberries you can find. Their natural sweetness and juicy flavor make all the difference in this fresh strawberry pie.
- Use fresh strawberries rather than frozen ones. Frozen berries release too much water and won’t hold their shape as well in the pie.
- Make sure the cornstarch is fully dissolved in cool water before adding it to the hot filling. Even a tiny lump can cause clumps in the glossy strawberry glaze.
- If the crust edges brown too quickly, cover them loosely with foil while the crust finishes baking.
- If you make enough dough for a double crust, divide it in half and freeze the extra dough tightly wrapped for another pie.
- For a quick mash, place strawberries on a cutting board, cover them with plastic wrap, and gently tap them with a meat tenderizer or rolling pin.
- Stabilized whipped cream holds up beautifully for hours. You can make it a day ahead and pipe it onto the pie just before serving.
- Store leftovers covered in the fridge for up to 3 days. The crust is crispest the first day, but the strawberry flavor gets even better as it chills.
- This recipe is part of our Berry Recipes Collection.
- We love serving this strawberry pie along with some stabilized whipped cream for the most delicious pie you'll ever have.
Nutrition (per serving)
Serving: 1g | Calories: 360kcal | Carbohydrates: 15g | Protein: 0.01g | Fat: 2g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.04g | Sugar: 13g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 0.3mg | Iron: 0.02mg