Fresh Strawberry Pie Recipe

Fresh Strawberry Pie Recipe

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This recipe is for a classic “Fresh Strawberry Pie,” a vibrant and refreshing dessert that beautifully showcases the sweet and slightly tart flavor of fresh strawberries. The image displays a perfectly baked pie in a clear glass pie dish, filled to the brim with glistening, ripe strawberries. Many of the strawberries are halved, revealing their bright red flesh and a hint of white near the hull, while some appear to be whole smaller berries. They are suspended in a glossy, clear or lightly reddish glaze that coats each berry, preventing them from drying out and adding a beautiful sheen. The pie crust is golden brown and flaky, with a crimped edge that holds the abundant fruit filling securely. This pie is a quintessential summer dessert, best served chilled, offering a burst of fresh fruit flavor with every bite. It’s relatively simple to make, yet incredibly satisfying, making it a perfect treat for family gatherings, picnics, or any occasion that calls for a light and fruity indulgence. The visual appeal of the bright red strawberries makes it as delightful to look at as it is to eat.

Ingredients:

For the Pie Crust:

  • 1 ¼ cups (150g) all-purpose flour
  • ½ teaspoon salt
  • ½ cup (113g) cold unsalted butter, cut into ½-inch cubes
  • ¼ cup (60ml) ice water (may need slightly more or less)

For the Strawberry Filling:

  • 6 cups (about 2 lbs) fresh strawberries, hulled and halved or quartered depending on size
  • 1 cup (200g) granulated sugar (adjust to sweetness of strawberries)
  • ¼ cup (50g) cornstarch
  • 1 cup (240ml) cold water
  • 1 (3 oz) package strawberry-flavored gelatin (like Jell-O), or unflavored gelatin if you prefer a less intensely “strawberry” flavored glaze
  • 1 tablespoon fresh lemon juice (optional, brightens flavor)
  • Optional: A few drops of red food coloring for a more vibrant color, if not using strawberry gelatin.

Equipment:

  • 9-inch pie plate (glass pie dish is ideal for viewing the crust and filling)
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Rubber spatula
  • Pastry blender or two forks (for cutting in butter)
  • Rolling pin
  • Plastic wrap
  • Cooling rack

Instructions:

Part 1: Prepare the Pie Crust

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt.
  2. Cut in Cold Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key is to work quickly so the butter stays cold.
  3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to add too much water; the dough should be just moist enough to form a ball.
  4. Form and Chill: Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). Chilling the dough helps relax the gluten, making it easier to roll and preventing shrinkage during baking.
  5. Preheat Oven & Roll Dough: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled pie dough into a 12-inch circle, about ⅛ inch thick.
  6. Transfer to Pie Plate: Carefully transfer the rolled dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang. Crimp the edges decoratively using your fingers or a fork.
  7. Blind Bake the Crust: Line the pie crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice. This prevents the crust from puffing up and helps it maintain its shape. Bake for 15 minutes.
  8. Remove Weights and Continue Baking: Carefully remove the parchment paper/foil and pie weights. Prick the bottom of the crust all over with a fork. Return the crust to the oven and bake for another 8-10 minutes, or until the crust is golden brown and appears dry. This is called blind baking and ensures a crispy crust that won’t get soggy from the fruit filling.
  9. Cool Crust: Remove the baked pie crust from the oven and place it on a wire cooling rack. Allow it to cool completely before filling.

Part 2: Prepare the Strawberry Filling

  1. Prepare Strawberries: While the pie crust is cooling, gently hull and halve or quarter your fresh strawberries, depending on their size. Place them in a large mixing bowl.
  2. Make the Glaze Base: In a medium saucepan, whisk together the granulated sugar, cornstarch, and 1 cup of cold water until smooth.
  3. Cook Glaze: Cook the mixture over medium heat, stirring constantly with a whisk, until it comes to a boil and thickens into a clear, glossy syrup. This should take about 5-7 minutes. Once it boils, remove it from the heat.
  4. Add Gelatin and Flavorings: Immediately whisk in the strawberry-flavored gelatin (or unflavored gelatin if using), stirring until it is completely dissolved. If using unflavored gelatin and you want more color, you can add a few drops of red food coloring now. Stir in the optional fresh lemon juice.
  5. Cool Glaze Slightly: Let the glaze cool slightly for about 5-10 minutes. It should still be pourable but not piping hot.
  6. Combine with Strawberries: Gently pour the slightly cooled glaze over the prepared fresh strawberries in the large mixing bowl. Using a rubber spatula, carefully fold the strawberries into the glaze until they are all evenly coated.

Part 3: Assemble and Chill the Pie

  1. Fill the Pie Crust: Once the baked pie crust is completely cool, spoon the strawberry filling evenly into the pie crust, mounding the strawberries slightly in the center.
  2. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably until firm and well-chilled. This allows the gelatin to set and the flavors to meld.
  3. Serve: Slice the Fresh Strawberry Pie and serve chilled.

Part 4: Serving Suggestions & Storage

  1. Serving Accompaniments: Fresh Strawberry Pie is delightful on its own, but it’s even better with:
    • A dollop of freshly whipped cream.
    • A scoop of vanilla ice cream.
    • A sprinkle of fresh mint leaves for garnish.
  2. Storage: Store leftover Fresh Strawberry Pie covered loosely with plastic wrap in the refrigerator for up to 2-3 days. It is best enjoyed fresh.
  3. Make Ahead: While the pie crust can be baked ahead of time, the filling should be made and assembled on the same day you plan to serve, especially to ensure the freshest strawberry flavor and best texture.

Tips for Success:

  • Fresh Strawberries are Best: For the most authentic and delicious flavor, use fresh, ripe, in-season strawberries. Frozen strawberries can be used in a pinch, but they may release more liquid and affect the texture.
  • Don’t Overcook the Glaze: Cook the glaze only until it thickens and boils. Overcooking can make it too stiff.
  • Cool the Glaze Slightly: Pouring very hot glaze over fresh strawberries can cook them slightly and diminish their freshness. Allow it to cool for a few minutes.
  • Completely Cool Crust: Ensure your pie crust is completely cool before adding the filling. A warm crust can cause the filling to melt and make the bottom soggy.
  • Adjust Sugar: The amount of sugar in the filling can be adjusted based on the sweetness of your strawberries. Taste them before adding all the sugar.
  • Gentle Handling: Handle the strawberries gently to avoid bruising them, especially after they’re coated in the glaze.
  • Pie Dish: A glass pie dish is recommended as it allows you to see the beautiful crust and ensure even browning.
  • Chill Thoroughly: Adequate chilling time is crucial for the pie to set properly, allowing for clean slices.
  • Sweet Dessert: This Fresh Strawberry Pie is a sweet dessert. It falls into the same category as other delightful sweet treats like the Super Moist Chocolate Truffle Cake, the chocolate cake held by a woman, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, Southern-Style Peach Cobbler, Yogurt Cake or Pineapple Upside Down Loaf Cake. It is distinct from savory dishes like Irresistible Marinated Feta Cheese, Cheesy Biscuit Bake with Pepper Topping, Savory Sheet Pan Egg Muffins, Sticky Honey Garlic BBQ Ribs, Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, or a simple loaf of bread.
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