Strawberry Pie

A lovely taste of spring, strawberry pie is bursting with the sweet, fresh flavors of ripe strawberries. Served in a light, buttery crust and frequently garnished with a dollop of whipped cream or a glossy glaze, this traditional dessert is an ode to minimalism and fruit’s inherent sweetness.

Tasting Notes

Expect a harmonious blend of sweet and tart flavors, as the natural sweetness of ripe strawberries mingles with a hint of sugar and a buttery crust. The vibrant red color of the strawberries adds a visual feast to the table, making this pie as appealing to the eyes as it is to the taste buds.

Ingredients

For the Pie Filling:

• 5 cups fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

Kitchen Equipment

• 9-inch pie dish
• Mixing bowls
• Rolling pin
• Pastry cutter or food processor
• Aluminum foil
• Baking weights or dried beans
• Saucepan

Instructions

1. Prepare the Pie Crust:
   • In a large mixing bowl, combine flour, sugar, and salt for the crust.
   • Add chilled butter and cut it into the flour mixture until it resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
   • Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
3. Roll Out the Pie Crust:
   • On a floured surface, roll out the chilled pie crust to fit the pie dish.
   • Transfer the crust to the pie dish, trim the excess, and crimp the edges.
4. Prepare the Strawberry Filling:
   • In a saucepan, combine sugar, cornstarch, and salt for the filling.
   • Add half of the strawberries and cook over medium heat until the mixture thickens.
   • Remove from heat, stir in lemon juice, and fold in the remaining strawberries.
5. Assemble the Pie:
   • Pour the strawberry filling into the prepared pie crust.
6. Bake the Pie:
   • Cover the edges of the pie crust with aluminum foil to prevent over-browning.
   • Bake for 40-45 minutes or until the crust is golden and the filling is bubbly.
7. Cool and Serve:
   • Allow the pie to cool completely before serving. Refrigerate for a few hours for a firmer texture.

Pro Tips

• For a flakier crust, ensure that your butter is well-chilled and handle the dough minimally.
• Add a touch of vanilla extract to the filling for an extra layer of flavor.

Variations

• Experiment with a mix of berries for a mixed berry pie.
• Top the pie with whipped cream or a scoop of vanilla ice cream for a decadent treat.

FAQs

Yield: 8

Strawberry Pie

Print

Prep Time 30 minutes

Cook Time 4 hours 25 minutes

Total Time 4 hours 55 minutes

Ingredients

For the Pie Filling:

• 5 cups fresh strawberries, hulled and halved
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 tablespoon lemon juice

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 tablespoons ice water

Instructions

1. Prepare the Pie Crust:

• In a large mixing bowl, combine flour, sugar, and salt for the crust.
• Add chilled butter and cut it into the flour mixture until it resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, and mix until the dough comes together.
• Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

3. Roll Out the Pie Crust:

• On a floured surface, roll out the chilled pie crust to fit the pie dish.
• Transfer the crust to the pie dish, trim the excess, and crimp the edges.

4. Prepare the Strawberry Filling:

• In a saucepan, combine sugar, cornstarch, and salt for the filling.
• Add half of the strawberries and cook over medium heat until the mixture thickens.
• Remove from heat, stir in lemon juice, and fold in the remaining strawberries.

5. Assemble the Pie:

• Pour the strawberry filling into the prepared pie crust.

6. Bake the Pie:

• Cover the edges of the pie crust with aluminum foil to prevent over-browning.
• Bake for 40-45 minutes or until the crust is golden and the filling is bubbly.

7. Cool and Serve:

• Allow the pie to cool completely before serving. Refrigerate for a few hours for a firmer texture.

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gCholesterol: 40mgSodium: 120mgCarbohydrates: 40gFiber: 3gSugar: 25gProtein: 2g