Here’s a classic Strawberry Pie recipe with a sweet, fresh strawberry filling and a flaky crust:
Ingredients (serves 6–8)
For the crust:
- 1 ¼ cups (160 g) all-purpose flour
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the filling:
- 4 cups fresh strawberries, hulled and halved
- ¾ cup (150 g) granulated sugar
- 3 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
Optional topping:
- Whipped cream
Instructions
- Prepare the crust:
- In a bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough forms.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
- Pre-bake the crust (optional but recommended):
- Preheat oven to 375°F (190°C).
- Roll out dough and place in a 9-inch pie pan.
- Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden. Let cool.
- Prepare the filling:
- In a small saucepan, combine sugar and cornstarch.
- Add ¼ cup water and cook over medium heat until thickened and clear, about 2–3 minutes.
- Stir in lemon juice and vanilla. Remove from heat and let cool slightly.
- Assemble the pie:
- Arrange strawberries in the pre-baked crust.
- Pour the thickened sugar mixture over the strawberries, gently coating them.
- Chill and serve:
- Refrigerate the pie for at least 2 hours before serving to let it set.
- Top with whipped cream if desired.
Tips
- Use ripe, firm strawberries for the best flavor.
- Cornstarch thickens the filling without making it gummy.
- For a shiny glaze, you can brush the top with a thin layer of warmed apricot jam.
If you want, I can also give a quick fresh strawberry pie version with no baking—it’s super easy and perfect for summer. Do you want that one too?
