Description
This Fresh Strawberry Pie is a delightful dessert featuring a crispy pre-baked crust filled with a luscious homemade strawberry filling. The filling is made by cooking a portion of fresh strawberries with sugar, cornstarch, and lemon juice until thickened, then combined with fresh strawberries for a burst of natural flavor. Served chilled and topped with whipped cream, this pie offers a perfect balance of sweetness and freshness, especially ideal for spring and summer gatherings.
Ingredients
Scale
Pie Crust
- 1 pre-made pie crust (9 inches)
Filling
- 4 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp fresh lemon juice
Topping
- Whipped cream for topping
Instructions
- Preheat and Bake Crust: Preheat the oven to 350°F (175°C). Place the pie crust evenly in a pie pan and bake it for 10-12 minutes until the crust turns a light golden brown. Once baked, remove the crust from the oven and let it cool completely before adding the filling to prevent sogginess.
- Prepare Strawberry Filling: In a medium saucepan over medium heat, combine 1 cup of sliced strawberries with granulated sugar, cornstarch, and fresh lemon juice. Stir the mixture continuously for about 5 minutes until it thickens into a glossy, smooth filling. Remove from heat and allow it to cool slightly to room temperature.
- Combine Filling Ingredients: Gently fold the remaining 3 cups of fresh sliced strawberries into the cooled cooked strawberry mixture. This adds freshness and texture to the filling without overcooking those berries.
- Assemble the Pie: Pour the combined strawberry filling into the cooled pre-baked pie crust, spreading it out evenly for balanced distribution.
- Chill the Pie: Refrigerate the assembled pie for at least 2 hours. Chilling allows the filling to fully set, making it easier to slice and enhances the flavor melding.
- Serve: Cut the chilled strawberry pie into slices and serve topped with a generous dollop of whipped cream to complement the sweet and tangy berry filling.
Notes
- Ensure the pie crust is fully cooled before adding the filling to maintain a crisp texture.
- You can use fresh lemon juice or bottled lemon juice, but fresh is preferred for best flavor.
- For a more intense strawberry flavor, marinate the fresh strawberries in a little sugar before folding into the cooked filling.
- The pie is best served chilled and consumed within 2 days for optimal freshness.
- To prevent the filling from becoming watery, make sure to cook the cornstarch mixture thoroughly until thickened.
