Strawberry Pie Recipe

Showcase fresh strawberries in this easy summer dessert.
Strawberry Pie

Strawberry Pie

Strawberry pie delivers the taste of field-fresh berries nestled in flaky, golden crust.

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Strawberry pie delivers the taste of field-fresh berries nestled in flaky, golden crust.

There’s a lot you can do with strawberries. We start our canning season with homemade strawberry jam, but the summer berry soon finds its way into cakes, smoothies, shortcakes and ice cream. We love strawberries however they're served, but there's not much that can compete with the sweet, slightly tart flavor found in the unadulterated strawberry fresh from the field. Except maybe pie.

Pies may be sweet or savory, creamy or crunchy. No matter what lies within, a flaky, buttery crust makes it just a little bit better. This recipe for fresh strawberry pie raises the bar, delivering the goods as a table-ready dessert while still retaining the luscious simplicity of freshly picked berries.

By blind baking (pre-baking) the crust, whole strawberries may be hulled and generously heaped in the ready-to-eat crust. A puree of (what else?) more strawberries cooked with sugar and cornstarch is added to hold the strawberries together and the result is the best of both worlds - a tender, flaky pie with the bright flavor and firm texture of field-fresh strawberries.

I can’t resist a scratch-made crust like the one used to make our fresh pumpkin pie, but if you use a premade crust, this irresistible summer pie can be prepared in less than half an hour. A homemade crust is worth the time, but bakers can’t be choosers when dessert is on the line and pie emergencies happen when potluck is just a few hours away. 

Strawberry Pie

8 servings

  • 9 inch pie shell
  • 1 quart + 2 cups fresh strawberries, hulled
  • 1/2 cup sugar
  • 1/2 lemon, juiced
  • 1/3 cup water
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Bake pie shell for 15 minutes in a  425 degree oven.

Fill pie shell with 1 quart strawberries

Mash 2 cups strawberries in a saucepan, stir in lemon juice and sugar and bring to a boil.

Stir 3 tablespoons cornstarch into 1/3 cup water and slowly add to mashed strawberries.  

Return to boil and reduce heat to simmer 5 minutes until puree thickens. Remove from heat, stir in vanilla and let rest 10 minutes.

Pour puree into pie shell, probing with spatula to be sure liquid fills gaps between strawberries.

Refrigerate several hours to cool and thicken.

Top with whipped cream to serve.

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