Description
A classic and refreshing strawberry pie featuring a flaky homemade crust filled with fresh strawberries coated in a sweet, tangy glaze. Perfectly pre-baked crust combined with a luscious strawberry filling that sets beautifully in the fridge, making this dessert ideal for warm weather gatherings or any special occasion.
Ingredients
Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold & cubed)
- ¼ cup ice water
- ½ teaspoon salt
- 1 tablespoon sugar
Filling
- 5 cups fresh strawberries (hulled & sliced)
- ¾ cup sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ cup water
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a mixing bowl, combine the all-purpose flour, sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Gradually add ice water a little at a time while mixing until the dough comes together. Roll out the dough on a floured surface and fit it into a 9-inch pie pan.
- Pre-bake the Crust: Bake the crust in a preheated oven at 375°F (190°C) for 15 minutes or until the crust turns golden brown. Remove from the oven and set aside to cool completely before adding the filling.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, lemon juice, and water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, which should take about 3 to 5 minutes. Remove the saucepan from heat, stir in the vanilla extract, and let the glaze cool slightly to thicken.
- Combine Strawberries and Glaze: Place the hulled and sliced fresh strawberries into a large bowl and pour the slightly cooled glaze over them. Toss gently but thoroughly to ensure all the strawberries are coated evenly with the glaze.
- Assemble the Pie: Pour the glazed strawberry mixture carefully into the pre-baked and cooled pie crust, spreading it evenly.
- Chill the Pie: Refrigerate the assembled pie for at least 2 hours to allow the filling to set properly.
- Serve: Serve the chilled strawberry pie as is or top with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Make sure the butter is cold when cutting into the flour to achieve a flaky crust.
- Use fresh, ripe strawberries for the best flavor and texture.
- Pre-baking (blind baking) the crust prevents it from becoming soggy once filled.
- Allow the glaze to cool slightly before adding strawberries to avoid cooking the fruit.
- Refrigerate sufficiently to ensure the filling sets well for neat slices.
- This pie is best enjoyed within 2 days for optimal freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
