Simple and Fresh Strawberry Pie Recipe
Fresh strawberries are coated in a glaze that's just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out onto the plate. The sugar amount for this recipe varies depending on how sweet your strawberries are. Add to your taste.
Fresh strawberries are coated in a glaze that's just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out onto the plate. The sugar amount for this recipe varies depending on how sweet your strawberries are. Add to your taste.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg yolk
- 1/8 teaspoon salt
- 1/4 teaspoon almond extract
- 1 tablespoon cream
- whipped cream optional
- 1/4 cup (30 grams) cornstarch
- chilled pie dough for one 9-inch pie (see our pie
- 5 cups (24 ounces or 680 grams) quartered and hulled str
- 2/3 cup (134 to 150 grams) sugar adjusted according to the sweetness of strawberries
- Carbohydrate 2.48686333630865 g
- Cholesterol 219.680000020086 mg
- Fat 7.4117216725432 g
- Fiber 0.0327083338740984 g
- Protein 3.13423750090365 g
- Saturated Fat 3.42727667032467 g
- Serving Size 1 1 Serving (45g)
- Sodium 14.7124166790554 mg
- Sugar 2.45415500243455 g
- Trans Fat 0.329291666969775 g
- Calories 100 calories
Step-by-step
- Roll out pie dough to fit pie dish. Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.
- Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges. (You can see us do this in our pie crust recipe video).
- Heat oven to 425 degrees F (220 C). Place a baking sheet on a middle oven rack.
- Pierce bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.
- Place pie crust onto preheated baking sheet and reduce oven temperature to 400 degrees F (200 C). Bake 20 to 30 minutes or until the crust is golden.
- Make egg wash by whisking egg yolk and cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush bottom and sides of crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before filling.
- Add 2 cups of strawberries to a small saucepan. Mash strawberries until chunky. Add sugar, corn starch, vanilla extract, almond extract, lemon juice and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sugar dissolves and glaze has thickened; 3 to 5 minutes. Cool completely.
- Combine remaining 3 cups of strawberries with cooled strawberry glaze. Stir until strawberries are well coated. Spoon strawberry filling into cooled pie crust.
- Refrigerate pie at least 2 hours before cutting to allow filling to set. Top with whipped cream.
Cornstarch performs the heaviest lifting in this build, turning crushed fruit and sugar into a cohesive binder without the opaque gumminess of commercial thickeners. Zero specialized gadgets are required to hit the target consistency. Judge the stovetop glaze entirely by eye and texture. When the liquid transforms from cloudy to translucent and coats the back of a spoon with a glossy sheen, the starches have fully hydrated. Pull the pan off the heat immediately. Adjusting the sugar down requires tasting the raw fruit first, because over-sweetening masks the bright acidity of spring berries. Chilling the unbaked crust for thirty minutes solidifies the butter, preventing the dough from slumping down the sides of the tin during the initial blind bake at 400 degrees Fahrenheit. Brushing the hot, par-baked pastry with an egg yolk and cream mixture seals the porous flour network against moisture. This step keeps the bottom crust crisp even after hours of contact with the wet fruit filling. Leftover slices demand proper storage to prevent sogginess. Keep the pie covered in the refrigerator for up to forty-eight hours. Beyond two days, the strawberries begin to weep excess moisture and break down the structural integrity of the cornstarch glaze. Stale crusts can be salvaged by re-crisping individual slices in a toaster oven at 300 degrees Fahrenheit for five minutes before serving.
