Strawberry Pie

Strawberry pie has the most delicious fresh berry filling loaded into a flaky pie crust. Serve it at your next gathering!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Chill time 3

Total Time 3 40

Servings servings

Calories 239kcal

Author John Kanell

Equipment

Pie pan
Saucepan
Bowl

Ingredients

1 pie crust
2½ pounds fresh strawberries hulled (1125g)
¾ cup granulated sugar (150g)
5 tablespoons cornstarch
1 tablespoon fresh lemon juice (15mL)
½ cup water (120mL)
Sweetened whipped cream for serving

Instructions

Bake the pie crust according to the package instructions or as directed in the recipe. (See Notes for baking a homemade pie crust.) Let the crust cool completely before making the filling.

For the Filling:

Cut the strawberries in half. Reserve half of the strawberries in a large bowl and set aside.
Add the remaining strawberries to a medium saucepan along with the sugar, 1/4 cup water, and lemon juice. Stir to combine. Mash the strawberries with a fork or potato masher until chunky, then place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
Once the mixture comes to a boil, reduce the heat to medium-low. Dissolve the cornstarch with the remaining 1/4 cup of water in a small bowl, and stir it into the pot. Simmer, stirring frequently, until translucent and thickened, about 5 minutes. Remove from the heat and let cool for 10 minutes.
Pour the filling over the strawberries in the bowl and stir to coat well. Pour the filling into the baked crust, and gently move the strawberries around, and jiggle the crust to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula.
Chill the pie, uncovered, for at least 3 hours or until set. Slice and serve with whipped cream, if desired.

Video

Notes

If you’re using a premade refrigerated pie crust, be sure to follow the package instructions for blind baking the shell.
For extra bright flavor in the filling, grate the lemon zest from 1 lemon before juicing it, and add it into the filling along with the lemon juice.
To add a decorative top, add additional strawberries on top of the filling, arranged in a decorative pattern. Then, microwave 3 tablespoons of strawberry jam with 1 tablespoon of water, just until melted. Brush the glaze over the top of the pie and chill.
Chill the pie before slicing. Chilling the pie for at least 3 hours will let the berry filling gel and set.
If you have leftovers, blend a thin slice of pie with vanilla ice cream and milk for a delicious strawberry pie milkshake!

Nutrition

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