Description
Sweet summer memories bloom in this classic Strawberry Pie, where ripe berries dance with creamy custard between buttery, flaky layers of homemade crust. Fresh strawberries and delicate balance will make this dessert your new favorite seasonal treat.
Ingredients
Scale
Ingredients:
Fresh Fruits:
- 6 cups fresh strawberries, hulled
Pie Crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 34 tablespoons (about 2 cups + 2 tablespoons) ice water
Filling and Garnish:
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- ½ cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Whipped cream
- Fresh mint leaves
Optional:
- Pre-made pie crust (for convenience)
Instructions
- Craft the pastry foundation by blending flour, sugar, and salt in a food processor, incorporating chilled butter until the mixture resembles sandy granules. Drizzle icy water gradually, uniting the dough into a cohesive mass.
- Shape the dough into a compact disk, encase in plastic film, and allow to rest and chill in the refrigerator for a minimum of half an hour.
- Heat the oven to 375F (190C). Gently roll the chilled dough on a flour-dusted surface, carefully transferring it into a 9-inch pie dish. Trim excess edges and create a decorative crimped border.
- Shield the raw crust with parchment paper, filling the interior with pie weights or dried legumes. Bake for 15 minutes, then remove the weights and continue baking until the surface transforms into a golden-brown hue. Allow the crust to cool completely.
- Crush a portion of strawberries in a saucepan, combining with sugar, cornstarch, and water. Simmer over medium heat, stirring constantly until the mixture transforms into a glossy, thickened consistency.
- Remove the strawberry glaze from heat, infusing it with fresh lemon juice and vanilla extract. Let the mixture cool and slightly set.
- Strategically arrange whole strawberries within the cooled pastry shell, positioning them with pointed ends facing upward for an elegant presentation.
- Gently cascade the cooled strawberry glaze over the arranged fruit, ensuring each berry receives a uniform coating.
- Refrigerate the pie for a minimum of two hours to allow complete setting. When serving, optional garnishes of whipped cream and fresh mint can enhance the visual and flavor profile.
Notes
- Soften butter straight from the fridge by cutting into small cubes and letting sit for 10 minutes before mixing for smoother pastry dough.
- Prevent soggy crusts by thoroughly drying strawberries with paper towels before arranging in the pie to reduce excess moisture.
- Create gluten-free version by substituting all-purpose flour with almond or coconut flour, ensuring the same crumbly texture in the crust.
- Enhance flavor complexity by adding a pinch of cardamom or orange zest to the strawberry glaze for a subtle aromatic twist.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 261
- Sugar: 22 g
- Sodium: 58 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg