Description
This classic Strawberry Pie features a buttery, flaky crust filled with juicy fresh strawberries and a sweet, glossy glaze. Perfect for summer gatherings or a refreshing dessert, this pie combines the natural tartness of strawberries with a luscious, gelled filling that holds the berries beautifully, delivering a delightful balance of texture and flavor in every bite.
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
- 3–4 tablespoons ice water
Filling
- 4 cups fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Glaze
- 1/4 cup strawberry jam or preserves, warmed
- 1 tablespoon water
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prebake the Pie Crust: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate, trim edges, and flute if desired. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake an additional 10 minutes until lightly golden. Let cool completely.
- Prepare the Strawberry Filling: In a medium saucepan, whisk together sugar and cornstarch. Stir in water and lemon juice until smooth. Cook over medium heat, stirring constantly, until mixture thickens and becomes clear. Remove from heat and stir in vanilla extract.
- Assemble the Pie: Place the sliced strawberries evenly over the cooled pie crust. Pour the thickened glaze over the strawberries, making sure they are well coated and covered. Chill the pie in the refrigerator for at least 2 hours to allow the filling to set.
- Add the Shine Glaze: In a small bowl, mix warmed strawberry jam with water until smooth. Brush this glaze over the strawberries on the pie for added shine and flavor just before serving.
Notes
- For best results, use the freshest, sweetest strawberries available.
- Ensure the pie crust is fully cooled before adding the filling to prevent sogginess.
- Chilling the pie is essential for the glaze to set properly, so plan accordingly.
- You can substitute the strawberry jam glaze with apricot preserves for a different fruit flavor.
- Store leftover pie covered in the refrigerator and consume within 2 days for optimal freshness.
