A sweet, refreshing pie featuring a mound of juicy, ripe strawberries in a glistening glaze, nestled in a flaky, golden crust. Perfect for summer gatherings and celebrations.
Ingredients:
- For the Crust (or use a pre-made 9-inch pie crust):
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4-6 tablespoons ice water
- For the Filling:
- 1 quart (about 4 cups) fresh strawberries, hulled and halved (or quartered if large)
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- Optional: 1-2 tablespoons lemon juice.
- Optional: Whipped cream for serving.
Instructions:
- Prepare the Crust (if making from scratch):
- In a medium bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- You can pre-bake the crust for a crisper bottom. Preheat oven to 375 degrees F (190 degrees C). Prick the bottom of the crust with a fork, line with parchment paper and pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, and bake for another 5-10 minutes, or until lightly golden. Let cool completely.
- Prepare the Strawberry Glaze:
- In a medium saucepan, whisk together the sugar and cornstarch.
- Add the water (and lemon juice, if using) and cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
- Continue to cook for 1 minute more, then remove from heat and let cool slightly.
- Assemble the Pie:
- Arrange the strawberries in the cooled pie crust.
- Pour the warm (but not hot) glaze over the strawberries, ensuring they are all coated.
- Chill the pie in the refrigerator for at least 2-3 hours, or until the glaze is set.
- Serve:
- Slice and serve the strawberry pie chilled, topped with whipped cream if desired.
Tips and Variations:
- For a brighter flavor, add a splash of lemon juice to the glaze.
- Use a mix of different strawberry varieties for a richer flavor.
- To make a graham cracker crust, crush graham crackers and mix with melted butter and sugar. Press into the pie plate and bake briefly.
- For a deeper red glaze, a small amount of red food coloring can be added.
- When selecting strawberries, choose firm, bright red berries with fresh green caps.
- If your strawberries are very sweet, reduce the amount of sugar in the glaze.