Strawberry Pie Recipe
A luscious strawberry pie bursting with fresh berries and a glossy, homemade glaze. Sweet, juicy strawberries rest in a crisp, golden pastry shell, topped with a vibrant, thickened strawberry sauce. Chilled to perfection and served with a dollop of whipped cream, this dessert is pure indulgence.
Equipment
- 9-inch pie pan
- Medium saucepan
- Mixing bowls
- Rubber spatula
- Cooling rack
- Whisk
Ingredients
- 1 pie crust, baked
- ½ cup heavy whipping cream
- 1 quart fresh strawberries, hulled
- ¾ cup water
- 1 cup white sugar
- 3 tbsp cornstarch
Instructions
- Half of the strawberries are arranged in the baked pastry shell while the remaining berries go into a saucepan with sugar.
- The mixture is heated over medium heat, stirring frequently, until it reaches a boil.
- In a separate bowl, cornstarch is whisked with water, then gradually incorporated into the simmering strawberries.
- The heat is reduced, and the mixture is stirred constantly until thickened, about 10 minutes.
- The cooked strawberry filling is poured over the fresh berries in the pie shell and then refrigerated for at least three hours to set.
- Before serving, cream is whipped until soft peaks form, and each slice is topped with a generous dollop of whipped cream.
Notes
- If your strawberries are extra juicy, increase the cornstarch slightly to ensure the filling sets properly.
- Brushing the pie crust with melted chocolate before adding strawberries can prevent it from becoming soggy.
- Using a food processor to whip the cream can save time and create an ultra-smooth texture.