Strawberry Delight Pie is a timeless classic that shines with the season's freshest strawberries. This delightful dessert combines simplicity and flavor, making it perfect for any occasion where a touch of sweetness is just what you need.
Let's break down what makes each ingredient essential in this pie. The star of the show is, of course, the strawberries. Fresh strawberries bring all the natural sweetness and juiciness that make this pie irresistible. The granulated sugar helps to enhance their sweetness further, balancing the tartness. To thicken up the filling, we have cornstarch, which ensures that the pie doesn't end up too runny. A pinch of salt might seem minor, but it intensifies all the flavors. Lemon juice adds a hint of brightness and keeps the berries vibrant, while vanilla extract offers a warm depth. A smattering of unsalted butter on top of the filling enriches it, creating a luscious texture. Finally, the refrigerated pie crusts make life easier while providing that essential flaky base and top. And to finish, a beaten egg gives the crust a beautiful golden sheen.
This Strawberry Delight Pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a refreshing twist, serve it alongside a glass of chilled rosé or a sparkling lemonade. Perfect for summer picnics or a cozy evening at home.
Start by preheating your oven to 425°F (220°C). This high temperature is key to getting that perfect golden crust. While the oven heats, grab a large bowl and combine your strawberries with the sugar, cornstarch, and salt. The mixture should be well-coated and glossy. Stir in the lemon juice and vanilla extract to meld all those flavors together.
Next, roll out one of your pie crusts and fit it snugly into a 9-inch pie plate. Pour your strawberry mixture into the crust, spreading it evenly. Dot the top with small pieces of butter; this will melt and add a rich flavor to your filling. Roll out the second pie crust and place it over the filling. Trim any excess, then seal and flute the edges to keep everything in place. Don't forget to cut a few slits in the top crust to let the steam escape.
Brush the top with the beaten egg for that beautiful golden finish. Now, place the pie on a baking sheet to catch any drips and slide it into your preheated oven. Bake for 15 minutes at 425°F, then reduce the heat to 350°F (175°C) and let it continue baking for another 35-40 minutes. You'll know it's done when the crust is golden brown and the filling is bubbling.
Once out of the oven, let the pie cool on a wire rack. This cooling time helps the filling set up properly, so be patient before digging in!
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