Description
This homemade fresh strawberry pie features a luscious mix of fresh strawberries coated in a sweet, thickened glaze poured over a pre-baked pie crust. It’s a light, refreshing dessert perfect for summer, served chilled with a dollop of whipped cream for added indulgence.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Filling
- 1 1/2 pounds fresh strawberries (hulled and halved)
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter (optional, for added richness)
Serving
- Whipped cream (for serving)
Instructions
- Prepare the glaze: In a medium saucepan, combine 1 cup of the strawberries, sugar, cornstarch, lemon juice, water, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 5 to 7 minutes. Use a spoon or potato masher to help mash the berries as they cook. Once thickened, remove from heat and stir in butter if using. Allow the glaze to cool slightly.
- Assemble the pie: Arrange the remaining fresh strawberries evenly in the pre-baked pie crust. Pour the warm strawberry glaze over the fresh berries, using a spatula to coat them thoroughly and fill any gaps between the berries.
- Chill and serve: Refrigerate the assembled pie for at least 3 hours until the filling is fully set. Serve each slice with a dollop of whipped cream for a creamy complement to the fresh fruit.
Notes
- Use ripe and sweet strawberries for the best flavor and texture.
- This pie is best enjoyed on the day it’s made but can be stored in the refrigerator for up to 2 days.
- For a no-bake variation, a graham cracker crust works well.
