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Fresh Strawberry Pie Recipe

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4.1 from 4 reviews

This Fresh Strawberry Pie features a homemade pie crust filled with a luscious strawberry glaze and fresh strawberries, topped with whipped cream. The glaze is just thick enough to hold the strawberries together while maintaining a beautifully fresh and juicy texture. Adjust the sugar based on the sweetness of your strawberries for a perfectly balanced dessert.

Ingredients

Pie Crust

  • Chilled pie dough for one 9-inch pie

Strawberries and Filling

  • 1 ½ pounds (680g) quartered and hulled strawberries (about 5 cups)
  • 2/3 to 3/4 cup (135g to 150g) sugar, adjusted to taste
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt

Egg Wash

  • 1 egg yolk
  • 1 tablespoon cream

Topping

  • Homemade whipped cream or whipped coconut cream

Instructions

  1. Preheat Oven and Prepare Pie Crust: Roll out the pie dough to fit a 9-inch pie dish, pressing gently without stretching. Trim edges to 1/2-inch over the dish, then fold edges under to create a 1/4-inch thick border and crimp decoratively.
  2. Blind Bake the Crust: Pierce the bottom of the crust with a fork to prevent bubbles. Line crust with two sheets of aluminum foil and fill with dried rice, beans, or pie weights. Refrigerate for 30 minutes until firm.
  3. Bake Crust: Preheat oven to 425°F (220°C) with a baking sheet inside. Place the chilled crust on the hot baking sheet, reduce temperature to 400°F (200°C), and bake for 20-30 minutes until golden brown.
  4. Apply Egg Wash: Remove foil and weights. Whisk egg yolk with cream, brush onto crust bottom and sides, then bake an additional 3-5 minutes until egg wash is dry and shiny. Cool completely before filling.
  5. Prepare Strawberry Glaze: Mash 2 cups of strawberries in a saucepan until chunky. Add sugar, cornstarch, vanilla, almond extract, lemon juice, and salt. Simmer over medium heat, stirring occasionally until glaze thickens and sugar dissolves (about 5 minutes). Cool completely.
  6. Assemble Pie: Fold the remaining 3 cups of strawberries gently into the cooled glaze until well coated. Spoon this mixture into the cooled pie crust evenly.
  7. Chill Pie: Refrigerate the pie for at least 2 hours to allow the filling to set. The filling will be softer than jello but will hold together.
  8. Serve: Top the chilled pie with homemade whipped cream or whipped coconut cream before serving.

Notes

  • Adjust sugar based on the sweetness of your fresh strawberries for best flavor.
  • This pie is best eaten the day it’s made to avoid sogginess; store leftovers loosely covered in the refrigerator for up to 3 days.
  • You can make the strawberry filling and prebaked crust a day or two in advance for convenience.
  • Avoid airtight storage to prevent moisture build-up which can make the crust soggy.
  • The filling won’t set as firmly as gelatin but will hold well enough to slice and serve.

Find it online: https://bitezly.com/fresh-strawberry-pie-recipe/