Fresh Strawberry Pie Recipe
User Reviews
5
Fresh Strawberry Pie Recipe
Description
The Fresh Strawberry Pie Recipe begins by pressing a homemade or prepared butter pie crust into a 9-inch pie pan and blind baking it until lightly golden. Meanwhile, a filling is prepared by mashing some fresh strawberries and cooking them with sugar and cornstarch dissolved in water until thickened and glossy. This cooked filling sets the base flavor with concentrated strawberry sweetness and a firm texture once cooled.
After the baked crust has cooled, the thick strawberry filling is poured in and topped with whole fresh strawberries. To finish, stabilized whipped cream is dolloped or piped on, adding a creamy contrast to the bright fruit and firm crust. The pie combines the flaky crust, sweet-tart filling, and fresh berries with cool cream for texture contrast.
This dessert suits spring and summer meals when strawberries are at peak freshness. It can be chilled to firm before serving and pairs well with additional whipped cream or vanilla ice cream. To prevent lumps in the filling, it is important that the cornstarch is fully dissolved before cooking, and a quick mashing method helps prepare the fruit efficiently.
Ingredients
- 1 Recipe for butter pie crust dough*
- 6 heaping cups strawberries fresh and ripe, hulled and divided
- ½ cup sugar
- 3 TB cornstarch fully dissolved in 1/2 cup cool water*
- Whipped Cream stabilized, for topping
Instructions
- Prepare: 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.
- Bake Pie Dough: 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.
- Make 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.
- Arrange and Chill: 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
- Make sure the cornstarch is completely dissolved in water before adding to avoid lumps in the filling.
- Double crust dough can be made ahead and frozen airtight for several weeks if desired.
- Use uncooked dry rice or beans as pie weights during blind baking to keep crust even.
- Quickly mash strawberries in batches on a cutting board covered with cling wrap using a meat tenderizer for a consistent puree.
- Let the baked pie shell cool completely before adding the filling to prevent sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 268kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 0.01g | 0% |
| Fat | 0.004g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Sodium | 120mg | 5% |
| Potassium | 15mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 0.1IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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