Strawberry Pie is a classic dessert that showcases the natural sweetness of fresh strawberries in a flaky, buttery crust. This easy-to-make pie is perfect for spring and summer gatherings or anytime you want a slice of fruity goodness. Serve it with whipped cream or a scoop of vanilla ice cream for an extra special treat.
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
Main Ingredients
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- 4 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (optional, for added richness)
- Whipped cream, for serving (optional)
Instructions
Step 1: Prepare the Pie Filling
In a medium saucepan over medium heat, combine 1 cup of strawberries with the granulated sugar and water. Cook, stirring occasionally, until the strawberries release their juices and the sugar is dissolved, about 3-4 minutes.
Step 2: Thicken the Filling
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Stir this slurry into the strawberry mixture in the saucepan. Continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes.
Step 3: Add Lemon Juice and Vanilla
Remove the saucepan from the heat. Stir in the lemon juice, vanilla extract, and unsalted butter (if using). Let the mixture cool slightly, about 10-15 minutes.
Step 4: Assemble the Pie
Arrange the remaining 3 cups of halved strawberries in the pre-baked pie crust. Pour the cooled strawberry glaze over the fresh strawberries, making sure they are evenly coated.
Step 5: Chill the Pie
Refrigerate the pie for at least 2 hours or until fully set. This helps the filling firm up and makes it easier to slice.
Step 6: Serve
Serve the Strawberry Pie with whipped cream or a scoop of vanilla ice cream if desired. Enjoy the fresh, fruity flavors!
Cook Notes
- Strawberries: Use fresh, ripe strawberries for the best flavor. Frozen strawberries can be used, but make sure to thaw and drain them well.
- Crust Choice: A graham cracker crust works well as an alternative to a traditional flaky pie crust if you prefer a sweeter base.
- Cooling Time: Allow the pie to fully set in the refrigerator before slicing to ensure neat slices.
Variations
1. Strawberry Cream Pie
Spread 1/2 cup cream cheese softened with 2 tablespoons powdered sugar over the bottom of the pie crust before adding the strawberries for a creamy twist.
2. Mixed Berry Pie
Replace half of the strawberries with blueberries or raspberries for a mixed berry version of this pie.
3. Chocolate Strawberry Pie
Melt 1/4 cup semi-sweet chocolate chips and drizzle it over the cooled pie before serving for a chocolatey touch.
Serving Suggestions
- With Whipped Cream: Top each slice with a dollop of whipped cream for added creaminess.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream to balance the tartness of the strawberries.
- Fresh Mint: Garnish with fresh mint leaves for a touch of color and a hint of freshness.
Frequently Asked Questions
Can I Make This Pie Ahead of Time?
Yes! Strawberry Pie can be made up to 1 day in advance. Store it in the refrigerator until ready to serve.
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time, but the flavors will remain delicious.
Can I Freeze Strawberry Pie?
Freezing is not recommended for this pie as the fresh strawberries can become watery when thawed, affecting the texture of the pie.
Strawberry Pie is a delightful, fruity dessert that’s perfect for any occasion. With its fresh strawberry filling and flaky crust, it’s a crowd-pleaser that’s simple to make and full of flavor. Try it out for your next gathering or family dinner, and enjoy the sweet taste of summer in every bite!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
