Strawberry Pie Recipe

<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>

<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>

<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>