This Fresh Strawberry Pie is a classic dessert that highlights the natural sweetness and juiciness of ripe strawberries. With a buttery, flaky crust, a creamy glaze, and a mountain of fresh berries, this pie is light, refreshing, and perfect for spring and summer gatherings. It’s easy to make and always a crowd-pleaser!
Ingredients
For the crust:
- 1 (9-inch) pre-made pie crust (store-bought or homemade)
- Optional: 1 tablespoon sugar (for sprinkling on the crust before baking)
For the filling:
- 4 cups fresh strawberries, hulled and halved (reserve a few whole strawberries for garnish if desired)
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1/2 cup strawberry jelly or jam (optional, for added shine and sweetness)
For whipped cream topping (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Crust:
- Preheat your oven to 425°F (220°C).
- Roll out the pie crust and gently press it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Prick the bottom of the crust with a fork to prevent puffing during baking. If desired, sprinkle 1 tablespoon of sugar evenly over the crust for a sweet crunch.
- Bake the crust for 10–12 minutes, or until golden brown. Remove from the oven and let it cool completely.
- Prepare the Glaze:
- In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually stir in the water until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and becomes clear (about 5–7 minutes). Remove from heat and let it cool slightly.
- Assemble the Pie:
- Arrange the halved strawberries in the cooled pie crust, cut side down, packing them tightly to create an even layer.
- Brush the warm glaze evenly over the strawberries, ensuring all the berries are coated. This will help preserve the fruit and give the pie a glossy finish.
- If using strawberry jelly or jam, gently warm it in the microwave or on the stovetop until melted, then brush it lightly over the top of the glazed strawberries for extra shine.
- Chill the Pie:
- Refrigerate the pie for at least 2–3 hours (or overnight) to allow the glaze to set and the flavors to meld.
- Prepare Whipped Cream Topping (Optional):
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
- Spread or pipe the whipped cream around the edges of the pie or dollop it on individual slices.
- Garnish and Serve:
- Before serving, garnish the pie with reserved whole strawberries or additional whipped cream if desired. Slice and enjoy!
Tips and Variations
- Homemade Crust: For an extra special touch, make your own flaky pie crust from scratch.
- Glaze Substitute: If you’re short on time, you can use a store-bought glaze or simply skip the glaze step and serve the pie with a dusting of powdered sugar.
- Berry Mix: Add a mix of other fresh berries like blueberries or raspberries for a colorful twist.
- Storage: Store the pie in the refrigerator, covered loosely with plastic wrap, for up to 2 days. Note that the crust may soften slightly over time.
Yield
Serves 8–10 people, depending on portion size.
This Big Boy’s Fresh Strawberry Pie is a show-stopping dessert that celebrates the simplicity and beauty of fresh strawberries. Whether you’re serving it at a family dinner or bringing it to a potluck, this pie is sure to impress with its vibrant colors and sweet, juicy flavor. Don’t miss out on this timeless recipe—it’s a slice of summer perfection!
