Description
This Strawberry Pie is a classic summer dessert with a flaky crust, fresh strawberries, and a sweet, glossy glaze. It’s perfect for warm-weather gatherings and is best served chilled with a dollop of whipped cream!
Ingredients
Units
Scale
- For the Pie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- For the Strawberry Filling:
- 1 quart (4 cups) fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 teaspoon vanilla extract
- Optional Toppings:
- Whipped cream
- Fresh mint leaves
Instructions
- Prepare the Crust:
- In a bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, until the dough comes together.
- Shape into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie dish. Prick the bottom with a fork.
- Bake at 375°F (190°C) for 15-20 minutes until golden brown. Let cool.
- Make the Strawberry Glaze:
- In a saucepan over medium heat, combine ½ cup of the strawberries, sugar, cornstarch, lemon juice, and water.
- Mash the strawberries and cook until thickened (about 5 minutes).
- Remove from heat and stir in vanilla. Let cool slightly.
- Assemble the Pie:
- Arrange the remaining fresh strawberries in the baked pie crust.
- Pour the cooled glaze over the strawberries, ensuring they are evenly coated.
- Refrigerate for 2-3 hours until set.
- Serve:
- Garnish with whipped cream and fresh mint if desired. Enjoy chilled!
Notes
- For a shortcut, use a store-bought pie crust.
- Add a pinch of cinnamon to the glaze for extra warmth.
- This pie is best eaten within 1-2 days for peak freshness.
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg