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
Units
Scale
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.