Strawberry Pie
User Reviews
5
Strawberry Pie
Description
This Strawberry Pie begins with a baked pie crust cooled completely before assembling. Half the strawberries are reserved whole in the bowl, while the other half are cooked with sugar, lemon juice, and a small amount of water until they break down and begin to boil. Cornstarch dissolved in water is stirred in, and the mixture is simmered until thick and translucent, then cooled briefly.
The cooked filling is poured over the whole strawberries, coating them evenly before filling the pie crust. The pie is chilled for at least three hours to allow the filling to gel, making slicing cleaner. A decorative arrangement of additional strawberries can be placed on top, glazed with warmed strawberry jam thinned with water for gloss. The pie is typically served with sweetened whipped cream.
The lemon juice and optional lemon zest enhance the fresh brightness of the filling, complementing the natural sweetness of the strawberries. Chilling is essential to develop structure and flavor balance, resulting in a classic, fruity dessert with a crisp crust and tender berry filling.
Leftover pie can be blended with vanilla ice cream and milk to make a strawberry pie milkshake.
Ingredients
- 1 pie crust
- 2½ pounds strawberry hulled (1125g, fresh
- ¾ cup granulated sugar (150g)
- 5 tablespoons cornstarch
- 1 tablespoon lemon juice 15mL, fresh
- ½ cup water (120mL)
- Whipped Cream for serving, sweetened
Instructions
- Bake the pie crust according to the package instructions or as directed in the recipe. (See Notes for baking a homemade pie crust.) Let the crust cool completely before making the filling.
For the Filling:
- Cut the strawberries in half. Reserve half of the strawberries in a large bowl and set aside.
- Add the remaining strawberries to a medium saucepan along with the sugar, 1/4 cup water, and lemon juice. Stir to combine. Mash the strawberries with a fork or potato masher until chunky, then place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Once the mixture comes to a boil, reduce the heat to medium-low. Dissolve the cornstarch with the remaining 1/4 cup of water in a small bowl, and stir it into the pot. Simmer, stirring frequently, until translucent and thickened, about 5 minutes. Remove from the heat and let cool for 10 minutes.
- Pour the filling over the strawberries in the bowl and stir to coat well. Pour the filling into the baked crust, and gently move the strawberries around, and jiggle the crust to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula.
- Chill the pie, uncovered, for at least 3 hours or until set. Slice and serve with whipped cream, if desired.
Notes
- For premade pie crusts, follow package instructions for blind baking to prevent sogginess.
- Add lemon zest from one lemon into filling for extra brightness along with lemon juice.
- Arrange additional strawberries decoratively on top and brush with warmed strawberry jam mixed with water for a shiny glaze.
- Chill the pie for at least 3 hours before slicing to allow the filling to set fully.
- Use leftover pie blended with vanilla ice cream and milk as a base for a strawberry pie milkshake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 90mg | 4% |
| Potassium | 252mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 86mg | 96% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
