Ah, a strawberry pie—light, fruity, and perfect for spring or summer! Here’s a classic homemade version:
Ingredients
For the crust (9-inch pie):
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) cold unsalted butter, cubed
- 3–4 tbsp cold water
For the filling:
- 4 cups fresh strawberries, hulled and halved
- ¾ cup sugar
- 3 tbsp cornstarch
- 1 tsp lemon juice
- ½ tsp vanilla extract
Optional glaze:
- 2 tbsp apricot jam (thinned with 1 tbsp water) for brushing over the top
Instructions
- Make the crust:
- In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add cold water 1 tbsp at a time until dough comes together.
- Form into a disk, wrap in plastic, and chill for at least 30 minutes.
- Pre-bake the crust (blind baking):
- Roll out the dough and fit into a 9-inch pie pan.
- Prick the bottom with a fork. Line with parchment paper, fill with pie weights or beans, and bake at 375°F (190°C) for 15 minutes.
- Remove weights and parchment, bake another 5–7 minutes until lightly golden. Let cool.
- Prepare the filling:
- In a saucepan, combine sugar, cornstarch, and a pinch of salt. Stir in lemon juice and vanilla.
- Add strawberries and cook over medium heat until thickened and glossy (5–7 minutes). Let cool slightly.
- Assemble the pie:
- Pour the strawberry mixture into the pre-baked crust.
- Optionally brush the top with thinned apricot jam for a shiny finish.
- Chill and serve:
- Refrigerate for at least 2 hours before serving.
This makes a sweet, tangy, and visually stunning pie—perfect with whipped cream or a scoop of vanilla ice cream.
If you want, I can also give a no-bake strawberry pie version that’s super quick but still creamy and delicious.
