Welcome to your new favorite springtime dessert: Rustic Fresh Strawberry Pie. This pie is all about celebrating the juicy, vibrant strawberries that are at their peak during the warm months. It's simple to make yet bursting with fresh flavors that scream summertime.
Pie crust: This is the foundation of your pie. A good crust is buttery and flaky, complementing the sweet filling perfectly. You can make your own or use a store-bought one for convenience.
Strawberries: The star of the show! Fresh, ripe strawberries bring natural sweetness and a little tartness to the pie. Be sure to hull and halve them for even cooking.
Granulated sugar: Used to sweeten the glaze and balance the tartness of the strawberries. Adjust the amount based on the sweetness of your berries.
Cornstarch: This is the thickening agent for the glaze, giving it a smooth and glossy finish.
Water: Helps in creating the glaze. It dissolves the cornstarch and sugar, allowing the flavors to meld together.
Lemon juice & zest: Adds a fresh and zesty flavor that enhances the strawberries' natural taste.
Salt: A pinch of salt amplifies the flavors, making everything taste more vibrant.
Vanilla extract: Adds warmth and depth to the glaze, complementing the fruit beautifully.
Butter: Melts into the glaze, adding a rich, silky texture and flavor.
This pie is delicious on its own, but for an extra special touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a chilled glass of rosé for a truly delightful summer treat.
First things first, preheat your oven to 375°F (190°C). You'll want it hot and ready when your pie is assembled. Set a baking sheet on the middle rack—this will catch any drips and make transferring the pie in and out of the oven a breeze.
Take your unbaked pie crust and roll it out into a 9-inch pie dish. Trim any excess hanging over the edge and crimp the edges if you're feeling fancy. This helps the crust hold its shape while baking.
In a medium saucepan, combine sugar, cornstarch, water, lemon juice, lemon zest, and salt. Cook over medium heat, stirring constantly with a wooden spoon or spatula. You'll want to keep stirring until the mixture thickens and starts to bubble—this ensures the cornstarch is fully activated.
Once thickened, remove the saucepan from the heat and stir in vanilla extract and butter until fully melted and smooth. This glaze is going to coat your strawberries beautifully.
Now, spread your strawberries in a single layer inside the pie crust. Pour the warm glaze over the strawberries, making sure they’re all well-coated. It might look a bit soupy, but trust me, it’ll set beautifully in the oven.
Place the pie on the prepared baking sheet and bake for 35-40 minutes. You'll know it's done when the crust is golden brown and the filling is bubbling away happily.
Once out of the oven, let the pie cool completely at room temperature. This helps the filling set up perfectly. Slice and enjoy!
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