Description
This classic strawberry pie is made with fresh, juicy strawberries in a sweet, glossy filling, all inside a buttery, flaky crust. It’s the perfect dessert for spring and summer gatherings, bringing a burst of fruity flavor in every bite. Serve it chilled with a dollop of whipped cream for the ultimate treat!
Ingredients
Units
Scale
For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3–4 tablespoons ice water
(Or use a store-bought 9-inch pie crust for convenience!)
For the Strawberry Filling:
- 1 quart (about 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 (for extra richness, optional)
Instructions
Make the Pie Crust:
- In a bowl, whisk together the flour, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges.
- Poke the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for another 10 minutes, until golden brown. Let cool completely.
Make the Strawberry Filling:
- In a saucepan over medium heat, whisk together sugar, cornstarch, and water until smooth.
- Cook, stirring constantly, until thickened and clear (about 3–5 minutes).
- Remove from heat and stir in lemon juice, vanilla extract, and butter. Let cool slightly.
- Arrange the fresh strawberries in the baked pie crust.
- Pour the cooled glaze over the strawberries, coating them evenly.
- Refrigerate for at least 2 hours, or until the filling is set.
Notes
- For a shortcut: Use a pre-made pie crust.
- For extra shine: Brush the top of the strawberries with a little warm apricot jam.
- Storage: Keep leftovers in the fridge for up to 3 days.