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Strawberry Pie Recipe

Fresh Strawberry Pie

iamwinfred
Fresh strawberries piled into a flaky, buttery crust and coated in a glossy homemade glaze, this strawberry pie recipe is the dessert I make every single time strawberries hit their peak. It is bright, sweet, and just the right amount of tart, with a filling that stays glossy and holds its shape when you slice into it. No stovetop shortcuts here. This is the classic, cooked-glaze version you would find in a well loved diner or a grandmother's recipe box, and it never fails to disappear fast.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 290 kcal

Equipment

  • 9-inch glass pie dish
  • Pie weights for blind baking the crust
  • Medium saucepan
  • Fine-mesh strainer for a smooth glaze
  • Hand mixer for whipping the cream
  • Mixing bowls
  • Silicone spatula
  • Sharp paring knife for hulling strawberries
  • OXO Good Grips Strawberry Huller optional, makes hulling faster
  • KitchenAid Hand Mixer optional, recommended for whipping cream

Ingredients
  

  • 1 baked 9 inch pie crust fully cooled
  • 2 pounds fresh strawberries about 6 cups, hulled and divided
  • 1 cup granulated sugar 200g
  • 3 tablespoons cornstarch 24g
  • 1 cup water 240ml
  • 1 box strawberry gelatin 3 ounce box
  • 1 tablespoon fresh lemon juice 15ml
  • salt pinch

For the Whipped Cream Topping

  • 1 cup heavy whipping cream 240ml, cold
  • 2 tablespoons powdered sugar 15g
  • 0.5 teaspoon pure vanilla extract 2.5ml

Instructions
 

  • Preheat oven to 425°F. Fit crust into a 9 inch pie dish, crimp edges, and prick the bottom with a fork. Line with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake another 8 to 10 minutes until deep golden brown. Cool completely on a wire rack for at least 30 minutes.
  • Rinse strawberries and pat dry. Hull all berries. Set aside 5 cups of the best berries, halving large ones or leaving small ones whole. Roughly chop or mash the remaining 1 cup for the glaze.
  • Add mashed strawberries and water to a saucepan. Simmer over medium heat for 3 to 4 minutes until berries soften. Whisk together sugar, cornstarch, and salt. Add to saucepan while whisking constantly. Cook until mixture thickens and turns glossy, about 4 to 5 minutes.
  • Remove from heat and stir in strawberry gelatin until dissolved. Add lemon juice. Strain through a fine mesh strainer for a smoother glaze if desired. Let cool at room temperature for about 15 minutes, stirring occasionally.
  • Arrange the reserved fresh strawberries in the cooled pie crust, cut side down, packing them snugly. Slowly pour the slightly cooled glaze over the berries, using a spatula to guide it into every gap. Gently tilt the dish to help the glaze settle evenly.
  • Refrigerate the pie uncovered for at least 3 hours, or until the glaze is fully set and no longer jiggles. For cleanest slices, chill 4 to 5 hours or overnight.
  • Just before serving, whip the cold heavy cream, powdered sugar, and vanilla in a chilled bowl with a hand mixer on medium-high until soft to medium peaks form, about 2 to 3 minutes. Do not over whip.
  • Run a thin knife around the crust edge to loosen. Cut into 8 even slices with a sharp knife, wiping the blade clean between cuts. Serve each slice with a dollop of whipped cream.

Notes

  • Use the ripest, most fragrant strawberries you can find, since their flavor carries the entire pie.
  • Fully cool the baked crust before filling it, or the glaze will turn watery from residual heat.
  • Whisk the cornstarch and sugar together before adding them to the pan to avoid lumps in the glaze.
  • Do not skip the chilling time — the glaze needs several hours to set firmly enough to slice cleanly.
  • Add the whipped cream just before serving rather than in advance, so it stays fluffy.
  • Pat the strawberries completely dry after washing so the glaze adheres properly to the berries.
  • Store the pie loosely covered with plastic wrap in the refrigerator for up to 3 days. Keep whipped cream separate.
  • For a graham cracker crust variation, use a fully chilled and set no-bake crust before adding the filling.
  • To make ahead, assemble the pie up to a day in advance and add whipped cream just before serving.
  • This pie is not recommended for freezing, as fresh strawberries and the glaze lose texture upon thawing.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 140mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 6IUVitamin C: 70mgCalcium: 4mgIron: 4mg
Keyword fresh strawberry pie, fruit pie, homemade strawberry pie, strawberry pie, summer dessert
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