Fresh Strawberry Pie

If you are using your own pie crust, you can skip to step 6. Prepare the crust by combining 1 1/4 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl, stirring until well combined. Next, use a pastry cutter or a fork to cut in 1 stick of diced, cold, unsalted butter (8 tablespoons).

Once the butter is cut in, the mixture should look like small pebbles. Stir in 1/3 cup of cold water until everything comes together. The dough will look shaggy at first, but gently knead it until it forms a smooth, cohesive ball. Flatten the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.

Roll the dough out on a floured work surface until it is large enough to fit a 9‑inch pie plate. Decorate the edges however you like. Chill the unbaked pie crust until cold and firm, in the refrigerator for 30 minutes.

Preheat the oven to 400°F while the pie crust chills. Once chilled, line the crust with parchment paper or foil, then fill it with pie weights or dried beans to prevent it from puffing up or slumping. Bake for 18 to 20 minutes.

Remove the pie crust from the oven, then lift out the parchment paper and the pie weights or beans. Use a fork to poke holes in the bottom of the crust, and return it to the oven for 7–8 minutes, just until it is cooked through and lightly browned. Allow the crust to completely cool before filling.

Make the strawberry glaze. Wash and dry the strawberries, then mash 1 cup of them until very smooth, making sure to save your prettiest berries for the pie. Add the mashed berries to a medium saucepan with 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1/2 cup cold water, 1 tablespoon lemon juice, and a pinch of salt. Stir everything together, then cook over medium heat, stirring constantly, until the mixture thickens into a glossy strawberry glaze. Remove it from the heat and let it cool until it is warm but no longer hot.

While the glaze cools, hull the strawberries, then cut them in half or into whatever size pieces you prefer. Arrange the prepared strawberries evenly in the baked pie crust. Then evenly pour the warm strawberry glaze over the berries. Use a spatula or spoon to gently adjust the berries so they are all coated, and the glaze settles into all the crevices. Refrigerate for at least 4 hours before serving

To make whipped cream, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla in a mixing bowl. Using either a stand mixer with a whisk attachment or a hand mixer, whip on high speed for several minutes until the cream thickens and forms stiff peaks. Cover and chill in the refrigerator until ready to serve.

Enjoy!🍓

Love easy spring and summer desserts? Here are a few of our favorites:

• Easy Chocolate Pudding
• Huckleberry Cheesecake Ice Cream (No-Churn)
• Mud Pie
• Irish Cream Chocolate Cheesecake (No-Bake)
• Lemon Mousse
• Peach Trifle Dessert Cups
• Italian Lime & Mint Granita
• Serendipity Frozen Hot Chocolate (Copycat)
• Old-Fashioned Blueberry Ice Cream Soda🫐
• Strawberry Ice Cream Pie with Cookie Crust