Fresh Strawberry Pie Recipe! When the temperature warms up and fresh berries are plentiful, you know spring has arrived. This strawberry pie is ideal for this time of year.
Sure, canned pie filling exists, and you could fill your crust with strawberry Jell-O, but when the season is right, the only pie recipe you should be looking for is a fresh strawberry pie! With only five ingredients, this simple strawberry dessert adds the taste of the season to your family gathering.
How do you make homemade strawberry pie?
Begin with a cooked Fresh Strawberry Pie Recipe crust. To make life easier, use a refrigerated pie crust and bake according to package guidelines. If you enjoy making your own crust or having Ree Drummond’s Perfect Pie Crust ball in your freezer, use that! Before filling, the crust must be blind-baked all through. Blind baking (or pre-baking) is simple—for instructions on how to blind bake a piecrust, see our tutorial.
Then prepare your filling. Cook a combination of fresh strawberry puree, sugar, vanilla, and cornstarch on the stovetop to produce a gently sweetened, thickened sauce. Mix in fresh, halved strawberries and spoon into the thoroughly cooled crust. Allow it to chill for a few hours in the refrigerator. Finally, top with homemade whipped cream and serve (or Cool Whip to keep things super simple). Try a few simple variations, such as 2 tablespoons cocoa powder for chocolate whipped cream or 2 teaspoons lime or lemon zest for a citrus kick. Fresh Strawberry Pie Recipe!
How should strawberries be chopped for pie?
It couldn’t be easier to prepare strawberries for pie! Begin by washing the berries. Then, remove the green stalks and split the berries in half. 1 1/2 cups of the halved strawberries, mashed with a fork The leftover halved strawberries will be incorporated at the end for a chunky, fresh strawberry taste. Fresh Strawberry Pie Recipe!
How can you make the strawberry pie filling thicker?
To thicken strawberry pie filling, heat it on the stove and add a starch like cornstarch (or a cornstarch substitute like tapioca starch or flour). A cooked flour combination might leave your filling looking hazy, but cornstarch and tapioca starch cook clear and retain their thickness for up to 48 hours. And, because cornstarch is a pantry staple for most chefs, it’s the ideal thickening for this simple strawberry pie. Chef’s suggestion: Some recipes call for strawberry Jell-O to thicken the puree, but the fresh flavor of the whole, mashed strawberries cannot be surpassed! Fresh Strawberry Pie Recipe!
What’s the deal with my watery strawberry pie?
There are a few things you can do to keep your strawberry pie from becoming runny. First, your recipe requires the appropriate amount of cornstarch (which we have covered!). Second, in order to completely activate the thickening property of cornstarch, it must first be dissolved in a cold liquid and then heated to its boiling point. Fresh Strawberry Pie Recipe! Third, allow the mixture to cook for the full amount of time specified in the instructions. Cooking the mixture fully reduces the liquid in the filling, making it thicker. Because the fresh strawberry pie isn’t baked until it’s assembled, it’s critical to completely cook the filling on the stovetop before pouring it into the crust. Finally, once the pie has been constructed, allow it to cool. Fresh Strawberry Pie Recipe!
Strawberry Pie Recipe
Don’t get me wrong, I love strawberry rhubarb pie, but for the sheer delight of strawberries at their optimum, you can’t do better than this handmade strawberry pie. Fresh Strawberry Pie Recipe!
Fresh Strawberry Pie Recipe The strawberry pie filling is straightforward: sliced strawberries are kept together by a glaze prepared from pureed strawberries, low-sugar pectin, cornstarch, and lemon juice. Pack the pieces into a buttery baked crust, then top with halved strawberries. The complete thing is more beautiful than a photograph!
Allow the strawberry pie to cool for as long as you can bear it (approximately an hour), then dive in.
The Messiness of the Pie Charm
It should be noted that cutting this strawberry pie might be difficult. The strawberries will cling to each other, and while cutting the pie into slices will be OK, this strawberry pie will not be as stiff and solid as those prepared with Jello or gelatin. Fresh Strawberry Pie Recipe!
Expect something in the middle: juicy, jammy strawberries held together loosely in a buttery shell. A few stray strawberries will almost certainly end up on your plate! Fresh Strawberry Pie Recipe!
Eat the Strawberry Pie right now!
Make this strawberry pie the day before; it does not keep well in the refrigerator overnight and is best served fresh, exactly like the berries. In any event, I doubt you’ll be able to resist this fresh, uncomplicated strawberry pie for long! Fresh Strawberry Pie Recipe!
Is it necessary to chill Strawberry Pie?
If you wish to create your strawberry pie ahead of time, make the jam filling the day before and refrigerate it until ready to use. I strongly advise cooking this fresh strawberry pie recipe the day before you intend to serve it. It will need to cool for an hour or two to firm, but leftover strawberry pie is not delicious. Strawberry pie tastes best the day it’s made. Fresh Strawberry Pie Recipe!
What’s the deal with my watery or weepy strawberry pie?
This is the most common complaint I get, and it’s almost always because you didn’t allow the filling to cool before adding the berries. Allow the prepared filling to COMPLETELY cool before adding any fresh berries. If it’s warm or heated, the berries will cook and release moisture, resulting in a runny, weepy, or unset pie. This also happens if you leave the pie in the refrigerator for too long, which is why it’s best eaten the day it’s made. Fresh Strawberry Pie Recipe!
Is it okay to freeze strawberries for pie?
I don’t advocate using frozen berries in this recipe since they will be too moist and make the pie runny.
How do you create homemade strawberry pie filling?
The idea is to thicken the strawberry puree with cornstarch before combining it with fresh berries once it has cooled, Fresh Strawberry Pie Recipe, blind bake.
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Fresh Strawberry Pie Recipe
A slice of fresh strawberry pie is the ideal summer treat. This pie has a pastry crust, but you could use a graham cracker crust instead. This pie has no jello and relies only on the fruit to organically gel the pie filling.
- Blind Bake the crust according to the packaging or recipe instructions.
- Wash and hull two cups of berries before crushing them with a potato masher.
- In a medium saucepan, combine the crushed strawberries, sugar, water, and cornstarch.
- Cook, stirring often, over medium heat until it reaches a boil.
- Remove from the heat after 1 minute.
- Allow cooling completely before proceeding. (This can also be made the day before.)
- To create the pie, place the remaining strawberries in a bowl and hull and slice them.
- Pour the chilled strawberry filling on top and mix to combine.
- Put in pie crust.
- Allow at least 2 hours to chill before slicing and serving.
- Before serving, top with fresh whipped cream.
- This pie is best eaten the day it is prepared.
- Feel free to substitute a refrigerated or frozen pie crust for my recipe.
- Here’s how you blind bake your crust.
- Do you want a 100% no-bake pie? Instead, make a graham cracker crust.
- Amount Per Serving
- Calories 187
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 71mg3%
- Potassium 127mg4%
- Total Carbohydrate 36g12%
- Sugars 23g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.