This Vanilla Infused Strawberry Pie is a delightful twist on a classic dessert. The addition of vanilla elevates the fresh sweetness of strawberries, making it perfect for summer gatherings or a simple family treat.
Sugar: Sweetens the filling, enhancing the natural sugars in strawberries. Cornstarch: Thickens the filling, ensuring it’s not too runny. Salt: Balances the sweetness. Strawberries: The star of the show; fresh and vibrant, providing the pie’s main flavor. Vanilla extract: Infuses the filling with a warm, aromatic undertone that complements the berries. Lemon juice: Adds a touch of acidity to brighten the flavors. Butter: Adds richness and helps with browning. Pie crust: The vessel for our delicious filling; use premade for convenience. Egg: Creates a beautiful, glossy finish on the crust.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra indulgent touch, drizzle with a bit of melted dark chocolate. It’s also lovely served with a refreshing glass of iced tea or a sparkling rosé wine to complement the fruity flavors.
First, preheat your oven to 425°F (220°C). This ensures that your oven is hot enough when the pie goes in, helping to set the crust and filling quickly. In a large mixing bowl, combine the sugar, cornstarch, and salt. Mix them thoroughly so there are no lumps and the cornstarch is evenly distributed, as this will help thicken the filling properly.
Next, gently add the hulled and halved strawberries to the bowl along with the vanilla extract and lemon juice. Toss everything together until the strawberries are well coated. The vanilla and lemon juice will soak into the strawberries, providing a burst of flavor with every bite.
Now, roll out your premade pie crust and fit it into a 9-inch pie pan. Make sure there are no air pockets beneath the crust, pressing it gently into the pan. Pour the strawberry mixture into the crust, spreading it evenly to ensure even baking. Cut the butter into small pieces and scatter them over the filling, which will melt and add a rich flavor as it bakes.
Place the top crust over the pie. You can use a lattice pattern if you’re feeling fancy, or just lay it over flat. Crimp the edges to seal the pie, and cut a few slits in the top crust to allow steam to escape—this keeps the filling from overflowing.
Brush the top crust with the beaten egg to give it that beautiful golden color. Place the pie in the oven and bake for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 25-30 minutes, or until the crust is golden brown and the filling is bubbling. Once done, let the pie cool completely on a wire rack before serving; this helps the filling set up nicely.
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