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Strawberry Pie Recipe

Strawberry Pie Recipe

Learn how to make the best homemade strawberry pie with this easy baking recipe! Fresh, juicy strawberries shine in a glossy glaze atop a buttery, flaky crust. The secret to perfect consistency? A touch of cornstarch and briefly cooking some berries to create that foolproof filling that sets beautifully every time.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly baked strawberry pie, the glossy red berries arranged in concentric circles beneath a crystal-clear glaze that catches the soft natural light streaming through a nearby window. The golden, flaky crust shows beautiful crimping details around the edges, with a few artistic vents revealing the bubbling ruby filling. Scattered fresh strawberries and mint leaves surround the pie, which rests on a weathered wooden board. A slice has been removed, revealing the perfect consistency of the filling—not too runny, not too firm—with intact strawberries creating texture and visual appeal. A dollop of fresh whipped cream partially melts on the warm slice, creating an inviting contrast against the vibrant red filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">15g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g cold unsalted butter, cubed</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">900g fresh strawberries, hulled (divided)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">3 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For serving:</li><li class="ingredients-single-item">250ml heavy cream, whipped (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pie crust. In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and work it into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for a flaky crust as they create steam pockets during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, gently mixing after each addition until the dough just holds together when pinched. Be careful not to overwork the dough or add too much water, as this will develop the gluten and result in a tough crust. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare your strawberries. Set aside about 650g of the nicest looking whole strawberries. Take the remaining 250g of strawberries and quarter them. These will be cooked down for the glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. On a lightly floured surface, roll out the chilled dough to a circle about 3mm thick and approximately 30cm in diameter. Gently transfer the dough to your pie dish, easing it into the corners without stretching. Trim the excess dough, leaving a 2cm overhang, then fold this under and crimp decoratively around the edge.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and continue baking for another 10-12 minutes until the crust is golden brown. Transfer to a cooling rack and let cool completely. A fully cooled crust ensures it won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the glaze, place the quartered strawberries in a medium saucepan with 100g of the sugar and 60ml water. Bring to a simmer over medium heat and cook, stirring occasionally, until the strawberries have broken down, about 5-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, whisk together the cornstarch and remaining 100g sugar. Gradually whisk this mixture into the simmering strawberries along with the lemon juice and salt. Continue cooking, stirring constantly, until the mixture becomes thick and clear, about 1-2 minutes. This thickening action happens when the cornstarch granules burst and release long chains of molecules that trap water and form a gel.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and stir in the vanilla extract. Pour the hot mixture through a fine-mesh sieve into a bowl, pressing gently to extract the liquid while leaving the strawberry solids behind. This creates a smooth, glossy glaze. Let cool for 15 minutes, stirring occasionally.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the reserved whole strawberries in the cooled pie crust, pointed side up, starting from the outside edge and working your way inward in concentric circles. Try to fit them snugly together for the most beautiful presentation.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once your glaze has cooled but is still pourable (about the consistency of warm honey), pour it evenly over the arranged strawberries, making sure to cover all the berries. Use a pastry brush to dab any missed spots. The glaze serves both to sweeten the berries and to preserve their freshness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Refrigerate the pie for at least 2 hours or until the glaze has completely set. This patience ensures clean slices when serving. The pie is best enjoyed the day it's made, but will keep refrigerated for up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to serve, slice with a sharp knife dipped in hot water (wiping clean between cuts) for the cleanest slices. If desired, top each serving with a dollop of freshly whipped cream for a classic finishing touch that beautifully balances the sweet-tart berries.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Pie Recipe?

This strawberry pie uses all-purpose flour, sugar, salt, cold butter and ice water for the crust. The filling requires fresh strawberries, sugar, water, cornstarch, lemon juice, salt and vanilla. It's typically served with freshly whipped cream for the perfect finishing touch.

How to cook Strawberry Pie Recipe at home?

Learn how to cook Strawberry Pie Recipe by first blind baking a buttery homemade crust until golden. Meanwhile, create a glossy glaze by cooking down some strawberries with sugar, cornstarch and lemon juice until thickened. Arrange fresh whole berries in the cooled crust, pour over the glaze, then chill until set - no need to bake the filling!

Why does my strawberry pie filling become runny?

Runny strawberry pie filling usually results from insufficient thickener or not cooking the cornstarch mixture long enough. Ensure you're using the correct cornstarch ratio, cook until properly thickened, and allow adequate chilling time (at least 2 hours) for the filling to set completely.

Can I use frozen strawberries instead of fresh ones for a fruit pie?

While fresh strawberries provide the best texture and appearance, frozen berries can work for the cooked glaze portion. However, for the whole berries arranged in the crust, fresh is essential. If using frozen berries in the glaze, thaw and drain them first to avoid excess moisture.

What's the secret to a flaky pie crust that doesn't get soggy?

The secret lies in cold ingredients, minimal handling, and proper blind baking. Keep butter cold until use, don't overwork the dough, and fully blind bake the crust before adding filling. The cornstarch in the glaze creates a barrier that prevents moisture from seeping into the crust.

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