Strawberry Pie
The ultimate summer dessert, Strawberry Pie features fresh strawberries in a buttery crust, creating a sweet treat that everyone will love. With a luscious filling and topped with whipped cream, it's perfect for any occasion. Make it tonight!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Large Pot
- Wooden Spoon
- Frying Pan
Ingredients
- 1 whole All Butter Pie Crust pre-baked and cooled
- 2-3 pounds Fresh Strawberries (buy 3 lbs to be safe)
- 1 cup Granulated Sugar (200g)
- ⅓ cup Water (79 ml)
- 3 tablespoons Cornstarch (24g)
- to taste Whipped Cream for garnish
Instructions
- Blind bake your crust according to package or recipe directions.
- Measure out about 2-3 cups of strawberries, hull and slice them in half, then measure out 2 cups (approximately 300g). Crush them using a potato masher.
- Add the crushed strawberries, granulated sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing.
- To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.
Notes
- Tip 1: Feel free to use a refrigerated or frozen pie crust instead of my recipe.
- Tip 2: You can make the filling (without the added in fresh berries) 24 hours in advance.
- Tip 3: Buy 3 pounds of strawberries to be safe – not all strawberries are created equal.
- Tip 4: The mixture should be cold before you add the berries or the pie will weep.
- Tip 5: Since this pie is not a gelatin pie recipe, the texture will be different than that of one made with gelatin.