Loaded with the flavor and texture of fresh strawberries, our recipe for Fresh Strawberry Pie puts the taste of these bright red berries on display. Top your slices with vanilla ice cream or a dollop of whipped cream to add the perfect touch to each slice of this pie.
Strawberries are the first fruits to ripen each spring. These delicious berries are cheerful, sweet, and loaded with vitamins and minerals. In fact, dietitians have called the strawberry a “superfood” because it has so much nutrition packed into a bright red, juicy form.
Strawberries are loaded with vitamin C, a vitamin that helps boost the immune system. Eating plenty of strawberries has also been proven to help improve cardiovascular health, with lowered blood pressure, reduced triglycerides, and improved cholesterol levels. Additionally, strawberries are packed with antioxidants, beneficial compounds that can reduce one’s cancer risk.
Strawberries are delicious when they are fresh, but to keep them tasty as long as possible, you have to handle them carefully. They will only stay good for three or four days, so only buy what you will eat in the first few days. To keep your berries as fresh as possible for as long as possible, store them in the refrigerator in a paper towel-lined container.
Fresh Strawberry Pie Recipe
- 9 Inch Pie Pan
- Medium-Sized Bowl
- Rolling Pin
- Food Processor
- Potato Masher
- Medium-Sized Saucepan
Pie Crust Ingredients
- 2 cups All-Purpose Flour
- 2 tbsp Granulated Sugar
- 1 teaspoon Salt
- ¼ cup Shortening
- ½ cup Ice Water
Pie Filling Ingredients
- 2 pounds Strawberries washed and capped
- ¾ cup Granulated Sugar
- 3 tbsp Cornstarch
- ½ cup Water
- 1 tbsp Butter optional, omit for a vegan recipe
- Heat the oven to 400 degrees Fahrenheit. Have ready a basic nine-inch pie pan. You don’t want a deep-dish pie pan. A basic pie pan is all that is needed for this recipe.
- In a medium-sized bowl, stir together the flour, sugar, and salt with a fork. Use a pastry blender to cut the shortening into the dry ingredients. Continue cutting in the shortening until the mixture resembles cornmeal with coarse crumbs.
- Drizzle about half of the water into the dry ingredients. Stir the mixture with a fork. Slowly add a bit more of the water, a little at a time, stirring gently. Continue stirring this until the mixture starts to clump up into a ball and starts to pull away from the sides of the bowl. Don’t beat the mixture, just stir it gently. Rough handling makes pastry dough tough.
- Press the mixture into a flat disk and put it on a lightly floured surface. Use a rolling pin to roll the dough into a 12-inch disk. Fold the dough into quarters, working gently. Ease the folded pie crust into the pan, centering it, and then unfolding it. Make a rim on the pie edge. Prick the pie crust all over with a fork.
- Put the pie crust into the oven and bake it for about 12 minutes, or until it is lightly browned on the edges. Remove the pie crust from the oven and allow it to cool.
- Now you can move on to the pie filling preparation.
- Use a food processor to chop about a third of the strawberries into a pulp. You will need about 1 cup to 1 ¼ cups of strawberry pulp. If you don’t have a food processor, you can use a potato masher to crush the berries.
- Put the strawberry pulp into a medium-sized saucepan. Stir the sugar, cornstarch, and water into the strawberries. Mix this up until the cornstarch is dissolved.
- Put the strawberry mixture on the stove over medium heat and cook it, bringing it to a boil. Stir this mixture constantly to keep it from scorching. The mixture will start to thicken as it boils. After the mixture boils, turn the heat down to low and cook it for about 2 minutes at a simmer. Remove the pot from the heat, stir in the butter until melted, and allow the sauce to cool.
- When the pie shell is cool, arrange the remainder of the strawberries in the shell. You will want them to be “outside up” for the most attractive presentation. If your berries are large, you may want to cut them in half to fit as many berries as possible in the pie shell.
- When the strawberry sauce mixture is cool, pour it over the berries in the pie shell, spreading it all over the berries.
- Put the pie in the refrigerator and chill it for about 2 hours. Slice the pie into wedges and serve it. Cover leftovers with plastic wrap or put them in an airtight container for up to three days.
Key Ingredients: Cream Cheese
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