Easy Strawberry Pie
User Reviews
5
Easy Strawberry Pie
Description
This pie uses two premade pie crusts filled generously with a mixture of fresh sliced strawberries tossed with brown sugar, flour, cornstarch, and optional warm spices like cinnamon and nutmeg. The filling's protective coating helps absorb strawberry juices and thickens the mixture during baking, preventing soggy crust.
The pie is assembled with one crust lining the pan, filled until it nearly spills over, then covered with the top crust. Edges are pinched and a small slit is cut in the top crust for steam to escape. Brown sugar sprinkled on top adds a crisp, sweet finish. Baking involves covered edges to avoid burning and removing foil near the end for browning.
After baking, the pie must cool and rest at least five hours. This resting time lets the filling thicken and turn sliceable without leaking. The finished pie balances the natural strawberry sweetness with brown sugar and mild spices, supported by flaky, golden crusts.
Additional tips include avoiding glass dishes that conduct heat unevenly, using more cornstarch or flour when using frozen berries, and sprinkling breadcrumbs on the crust before filling to absorb excess moisture and maintain crust flakiness.
Ingredients
- 2 pie crust premade
- 3 pounds strawberries sliced, fresh
- ½ cup brown sugar plus more for garnish
- ¼ cup all-purpose flour
- ¼ cup corn starch
- 1 teaspoon cinnamon optional
- ½ teaspoon nutmeg optional
Instructions
- Prepare the crust according to package instructions. Preheat the oven to 375 degrees F.
- In a large bowl, mix the strawberries, sugar, flour, cornstarch, and cinnamon and nutmeg (if using). Mix well and set aside.
- Place crust in a pie pan, fill with the strawberry mixture. The strawberries should almost spill out.
- Cover the pie with the other crust. Pinch the edges to seal the pie. Cut a small slit in the top of the pie (this is very important for ventilation). Sprinkle brown sugar on top as garnish and for a sweet crunch.
- Cover the edges of the pie with a long piece of aluminum foil and bake for 30 minutes. If the top of the pie begins to darken too much, remove from the oven, cover with foil and place it back in the oven. Remove the aluminum foil from the edges and bake for 10 more minutes.
- Allow pie to sit on a cooling rack for at least 5 hours before serving.
Notes
- Use enough cornstarch and flour to prevent a soggy crust, especially when using frozen berries; add 2-3 tablespoons extra if needed.
- Cut a vent slit in the top crust for steam to escape, which helps the filling thicken properly.
- Allow the pie to rest at least five hours after baking to set the filling for easy slicing.
- Use metal or ceramic pie pans rather than glass for more even baking.
- Sprinkling a thin layer of breadcrumbs on the bottom crust before adding filling can help reduce sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pie
Amount Per Serving
Calories 1218 kcal
% Daily Value*
| Calories | 1218kcal | 61% |
| Carbohydrates | 293g | 98% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 71mg | 3% |
| Potassium | 3908mg | 83% |
| Fiber | 40g | 160% |
| Sugar | 180g | 360% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 846mg | 940% |
| Calcium | 824mg | 82% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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