This strawberry pie is a delightful dessert filled with fresh, juicy strawberries nestled in a sweet, glossy glaze and encased in a buttery, flaky pie crust. Perfect for spring and summer, it’s a showstopper for gatherings, picnics, or simply treating yourself to something special.
Why You’ll Love This Recipe
- Bursting with fresh strawberry flavor.
- Simple ingredients make it easy to prepare.
- Light and refreshing, perfect for warm weather.
- Beautiful presentation with glistening berries.
- Easily adaptable with different crusts and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pre-made or homemade pie crust
- Fresh strawberries, hulled and halved
- Granulated sugar
- Cornstarch
- Water
- Lemon juice
- Optional: whipped cream or ice cream for serving
Directions
Prepare the Pie Crust
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and place it into a 9-inch pie dish. Trim any excess and crimp the edges as desired.
- Prick the bottom with a fork and line the crust with parchment paper. Fill with pie weights or dried beans.
- Bake for 15-20 minutes, or until the edges are golden. Remove weights and parchment paper, then bake for another 5 minutes to crisp the bottom. Let cool completely.
Make the Strawberry Filling
- In a small saucepan, combine sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
- Remove from heat and let the glaze cool for a few minutes.
Assemble the Pie
- Arrange the fresh strawberries in the cooled pie crust, halved side down for a uniform look.
- Pour the cooled glaze over the strawberries, ensuring they’re evenly coated.
- Refrigerate the pie for at least 2-3 hours, or until the glaze is set.
Serve
- Slice and serve the pie chilled. Top with whipped cream or a scoop of vanilla ice cream if desired.
Servings and Timing
- Servings: 8 slices
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: 2-3 hours
- Total time: 3 hours 40 minutes
Variations
- Creamy Layer: Spread a layer of sweetened cream cheese or mascarpone at the bottom of the crust before adding strawberries.
- Graham Cracker Crust: Use a graham cracker crust for a no-bake option.
- Mixed Berries: Add blueberries or raspberries for a mixed berry pie.
- Chocolate Drizzle: Drizzle melted chocolate over the top for added decadence.
Storage/Reheating
- Refrigerator: Store the pie in the fridge, covered, for up to 3 days.
- Freezer: Not recommended, as the strawberries can become mushy when thawed.
FAQs
1. Can I use frozen strawberries?
It’s best to use fresh strawberries for this recipe, as frozen berries release too much liquid and can make the pie soggy.
2. How do I prevent the crust from getting soggy?
Blind bake the crust and let it cool completely before adding the filling.
3. Can I make this pie ahead of time?
Yes, prepare it the day before and keep it refrigerated until serving.
4. How do I ensure the glaze sets properly?
Let the glaze cool slightly before pouring it over the strawberries, and refrigerate the pie for at least 2-3 hours.
5. Can I make this pie without a glaze?
The glaze helps bind the strawberries together, but you can skip it and serve the pie with whipped cream for a rustic look.
6. What type of crust works best for this pie?
A classic flaky pie crust or a graham cracker crust both work beautifully.
7. How do I hull strawberries easily?
Use a small paring knife or a strawberry huller for quick and easy hulling.
8. Can I add other fruits to the glaze?
Yes, you can blend a few strawberries or add pureed raspberries to enhance the glaze.
9. How do I get a shiny glaze?
Cook the sugar and cornstarch mixture until it thickens and becomes glossy.
10. Can I make this pie sugar-free?
Use a sugar substitute suitable for cooking, such as erythritol, to make a sugar-free version.
Conclusion
This strawberry pie is a refreshing, sweet dessert that highlights the natural flavor of fresh strawberries. With its buttery crust and glossy glaze, it’s as delicious as it is beautiful. Make it for your next gathering or enjoy a slice as a special treat!
Print
Best Strawberry Pie Recipe
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Strawberry Pie is a classic dessert featuring a buttery, flaky crust filled with fresh, juicy strawberries and a sweet, glossy glaze. Perfect for spring, summer, or any occasion, this pie is as beautiful as it is delicious.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 3–4 tbsp ice water
Or use a pre-made pie crust for convenience.
For the Filling:
- 6 cups fresh strawberries, hulled
- 3/4 cup granulated sugar
- 3 tbsp cornstarch
- 1/2 cup water
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
For Garnish (Optional):
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the Crust:
- In a food processor or mixing bowl, combine the flour, sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough just comes together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Blind Bake the Crust:
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10–12 minutes, or until golden brown. Let cool.
- Make the Strawberry Filling:
- Mash 2 cups of the strawberries in a saucepan. Add sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5 minutes).
- Remove from heat and stir in lemon juice and vanilla extract. Let cool slightly.
- Assemble the Pie:
- Arrange the remaining whole strawberries in the cooled pie crust, with the pointed ends facing up for a decorative look. Pour the cooled glaze evenly over the strawberries, ensuring they’re coated.
- Chill and Serve:
- Refrigerate the pie for at least 2 hours to set. Serve cold, garnished with whipped cream and fresh mint if desired.
Notes
- For a sweeter pie, use ripe strawberries at their peak freshness.
- If the crust shrinks during baking, press it gently back into shape while it’s warm.
- This pie is best eaten within 2 days. Store in the refrigerator.