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Fresh Strawberry Pie Recipe

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3.9 from 3 reviews

Fresh Strawberry Pie is a delightful dessert featuring a flaky, golden pie crust filled with a luscious, thickened strawberry filling made from fresh berries, honey, and cinnamon. This pie is perfect for showcasing ripe strawberries, topped with homemade whipped cream for an extra touch of indulgence.

  • Total Time: 1 hour 5 minutes plus 2 hours chilling
  • Yield: 8 servings

Ingredients

Pie Crust

  • 1 pie crust (Homemade Pie Crust, purchased pastry crust, or vegan pie crust)

Strawberry Filling

  • 2 pounds fresh strawberries
  • 1/3 cup granulated sugar (or coconut sugar)
  • 1/3 cup honey
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 pinch kosher salt
  • 1/4 cup cornstarch
  • 1/4 cup water

To Serve

  • Homemade whipped cream

Instructions

  1. Make the crust: Prepare your pie crust dough following a Homemade Quiche Crust recipe or use a purchased crust. Shape it into a 9-inch pie plate, creating either a fork-pressed or fluted edge. Freeze the crust in the pie pan for 30 minutes to minimize shrinkage (skip freezing if you are using a store-bought crust).
  2. Preheat the oven: Set your oven to 375°F (190°C) to ready it for blind baking the crust.
  3. Blind bake the crust: Remove the crust from the freezer. Crumble a sheet of parchment paper and place it gently on top of the crust. Fill with pie weights, dry beans, or dry rice to keep the dough flat. Bake for 15 minutes, carefully remove the parchment and weights, then bake for an additional 14 to 15 minutes until the bottom is golden brown. Cool the crust completely before adding filling.
  4. Prepare the strawberry filling: Clean, destem, and quarter the strawberries. Take 1 cup of quartered strawberries, smash with a fork until mashed, then add them and their juices to a saucepan. Add sugar, honey, vanilla extract, cinnamon, and salt. Simmer over medium-low heat until sugar dissolves and mixture bubbles, about 2-3 minutes.
  5. Thicken the filling: In a small bowl, whisk the cornstarch with 1/4 cup water until smooth. Pour this mixture into the simmering strawberries and stir constantly while cooking for 2-3 minutes until very thick and glossy. The filling should be sticky and thick. Turn off heat.
  6. Add fresh strawberries: Fold the remaining fresh quartered strawberries into the thickened sauce, coating them fully with the glaze.
  7. Assemble the pie: Immediately scoop the strawberry filling into the cooled pie crust. Arrange the strawberries on top neatly with clean fingers, flipping some if needed for aesthetic appeal.
  8. Chill and serve: Refrigerate the pie for at least 2 hours to let it set completely. Serve chilled, topped with homemade whipped cream. The pie keeps well refrigerated for up to 3 days.

Notes

  • You can use homemade, store-bought, or vegan pie crust depending on your preference.
  • Freezing the crust before blind baking helps prevent shrinkage.
  • Pie weights, dry beans, or rice can be used for blind baking.
  • Make sure the strawberry filling is thick and glossy before adding fresh strawberries.
  • Chilling the pie is essential to let the filling set properly.
  • The pie is best eaten within 3 days when stored in the refrigerator.
  • Substitute coconut sugar for granulated sugar to make it slightly healthier.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/fresh-strawberry-pie-recipe/