Fresh Strawberry Pie
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A pie that celebrates the season—not shortcuts 🍓
When strawberries are at their peak, they don't need much help. Instead of relying on Jello, this pie creates its own luscious filling using real strawberry puree and fresh berries. The result is brighter, fresher, and tastes exactly like the fruit it's meant to showcase. Every slice is a reminder that seasonal ingredients shine when we let them. 🥧
Fresh Strawberry Pie
Yield: 1 pie, 6 to 8 servings
1 recipe Flaky Pie Dough
8 cups fresh strawberries, washed and hulled
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla bean paste
In a food processor, or by mashing thoroughly with a fork, add 1 cup of strawberries and puree until smooth. Stir together cornstarch and granulated sugar until all lumps are gone. In a medium saucepan, whisk together the sugar cornstarch mixture, water, and strawberry puree. Bring to a boil over medium heat, stirring constantly. Cook for 3 more minutes, until the strawberry mixture turns thick and translucent. Set aside and let cool to room temperature.
Blind bake the pie crust by rolling out the pie crust and placing it into a pie plate, trimming any excess and crimping the edges. Dock the bottom of the pie crust with a fork. Line the pie shell with crumbled parchment paper, covering the edges to prevent burning. Fill the shell with pie weights and bake at 375 degrees for 25 to 30 minutes until the pie dough looks dry and light in color. Then remove the pie weights and parchment and continue to bake until the crust is a deep golden brown, about 10 to 12 minutes longer. Remove from oven and cool completely, about 1 hour, before filling.
Meanwhile, cut any larger strawberries in halves or even fourths and place in a large bowl. Add the strawberry glaze and gently fold with a spatula until the berries are evenly coated. Fill the cooled pie crust with the strawberry pie filling, piling them into a mound and turning any cut sides to face down for a prettier pie. Chill for 2 hours until set.
Prepare the whipped cream by beating the cream, powdered sugar, and vanilla paste with an electric mixer until smooth, thick, and forming soft peaks. Serve the pie with the fresh whipped cream within 5 hours of chilling for the best results.
Equipment List:
food processor
pie plate
oven
cooking rack
serrated knife
electric mixer
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The Tip Jar: Your Guide to Flaky Pie Dough
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