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Fresh Strawberry Pie
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
205 minutes
Indulge in a delightful summer treat with this simple, fresh strawberry pie featuring a buttery crust. Enjoy it on its own or with whipped cream or ice cream.
Ingredients:
  • 1 9-inch pie crust, homemade or store-bought
  • 3 pounds (about 4 pints) strawberries, hulled
  • 3/4 cup sugar
  • 2 teaspoons low-sugar or no-sugar powdered pectin (like Sure-Jell )
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 1 to 2 tablespoons water
Instructions:
  • Prepare the crust: Roll out and place gently into a 9-inch pie plate, trim the edges, and refrigerate for at least 30 minutes. Line with parchment paper or foil, add pie weights or dry beans, then bake at 350F for 20 minutes. Remove weights and bake for 10-15 minutes more until lightly golden. Cool completely before filling. (For detailed blind-baking guide, visit this link. If using store-bought crust, follow package instructions for blind baking.)
  • Prepare the strawberries by halving 15 of the largest strawberries (about 1 pound) for the pie topping, and thinly slice the rest.
  • To make the glaze, blend 2 cups of sliced berries with sugar, pectin, cornstarch, and lemon juice until smooth. Transfer to a saucepan over medium-high heat and bring to a rolling boil while stirring constantly. Boil for 1 minute until slightly thickened and easy to stir. If it thickens too much like jelly, remove from heat. Cool in a bowl for 20 minutes, then set aside 1/4 cup for topping the pie.
  • Incorporate the remaining sliced strawberries into the glaze until evenly coated. Fill the pie with the mixture and smooth it out so the slices are flat. Top with the halved strawberries, brush the reserved glaze thinned with 1 to 2 tablespoons of water over the pie. Enjoy!
  • Chill for 1 hour until the glaze sets. Enjoy the pie on the same day for the best taste. Expect a loose texture with berries cascading as you slice and serve.

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