Strawberry pie is a timeless classic that perfectly captures the essence of summer with its fresh, juicy berries and light, sweet glaze. This recipe is straightforward and highlights the natural sweetness of strawberries, making it an ideal dessert for any occasion.
The foundation of our pie is the pie crust. It provides a buttery, flaky base that holds everything together. For the glaze, granulated sugar sweetens it just right, while cornstarch thickens the mixture to ensure it sets beautifully. A pinch of salt elevates all the flavors, balancing the sweetness. Using water allows the glaze to stay smooth and pourable. The star of the show is, of course, the fresh strawberries, bringing that juicy, summery taste. A splash of lemon juice adds a hint of tartness, and a touch of vanilla extract rounds out the flavors with a warm note. Finally, a dollop of whipped cream adds richness and a creamy finish when serving.
This strawberry pie pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent touch. You can also enjoy it with a side of fresh mint leaves for an added burst of freshness.
First, get your oven preheated to 425°F (220°C) to ensure it's nice and hot when you're ready to bake. Take your pie crust, lay it into a 9-inch pie dish, and use a fork to prick the bottom. This helps prevent bubbles. Line the crust with parchment paper and fill it with pie weights—dried beans work too if you don't have weights. Pop it in the oven for 15 minutes. Once that's up, carefully remove the weights and parchment, then bake for another 5 minutes until you see a golden hue. Set the crust aside to cool.
While your crust is cooling, grab a medium saucepan and whisk together the sugar, cornstarch, and salt. Add in the water and place it over medium heat. Stir consistently—you'll see it start to thicken, which is exactly what we want. Once thickened, remove from heat and stir in the lemon juice and vanilla extract. Let this glaze cool just a bit before moving on.
Now, arrange your halved strawberries in the cooled pie crust. Pour the cooled glaze over the strawberries, spreading it out evenly to cover all the berries. This will give them a beautiful, glossy finish. Now, just pop the pie into the refrigerator for at least 2 hours to let the glaze set up nicely.
Share