This Traditional Strawberry Pie is a delightful treat that highlights the natural sweetness of fresh, juicy strawberries. With a buttery, flaky crust and a glossy glaze, it's perfect for summer gatherings or as a nostalgic dessert anytime you crave something fruity and refreshing.
The star of the show is, of course, the strawberries. Fresh strawberries give the pie its natural sweetness and bright color. The all-purpose flour forms the base of the crust, providing structure and a slight chew. Cold unsalted butter is crucial for a flaky crust, as it creates layers when baked. A pinch of salt enhances the flavors in the pie crust. Ice water helps bind the dough without making it too sticky. Granulated sugar sweetens the glaze and complements the berries. Cornstarch thickens the glaze, giving it that perfect shiny finish. A splash of lemon juice brightens up the flavors and adds a hint of tartness. Finally, a dollop of whipped cream on top adds a rich, creamy finish.
Serve this pie chilled, topped with a generous dollop of whipped cream. It pairs beautifully with a scoop of vanilla ice cream on a warm day. For an elegant presentation, sprinkle a few mint leaves on top for a pop of color.
First, preheat your oven to 425°F (220°C). This ensures it's nice and hot when your crust goes in, which is key for a flaky texture. In a mixing bowl, combine the flour and salt. Then, cut in the cold butter using a pastry cutter or two knives until the mixture looks like coarse crumbs. You don't want the butter to fully incorporate; those little pebbles of butter are what make the crust flaky.
Next, stir in the ice water, one tablespoon at a time, until the dough starts to hold together. It should be moist but not sticky. Roll it out on a floured surface to fit your pie plate, then carefully lay it into the plate. Flute the edges for a decorative touch, and prick the bottom and sides with a fork to prevent bubbling. Bake the crust for 10-12 minutes until lightly golden, then let it cool.
While the crust is cooling, prepare the glaze. In a saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens into a clear, glossy glaze. Remove it from the heat and stir in the lemon juice for an added zing.
Now for the fun part: arranging the strawberries. Place them in the cooled pie crust in a single layer, cut side down for a neat look. Pour the glaze over the strawberries, making sure it covers them evenly. Pop the pie into the fridge for at least two hours to set the glaze.
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