Fresh Strawberry Pie

There’s something incredibly heartwarming about a Fresh Strawberry Pie. I remember the first time I made it: the kitchen was filled with the sweet scent of fresh strawberries, and the excitement of my family gathering around the table was palpable. It was a sunny spring afternoon, and the vibrant reds of the strawberries contrasted beautifully with the crisp white of the pie crust. Making this pie is not just about the end result; it’s about the memories created along the way. The kids helped hull the strawberries, their little hands stained with juice, and I could hear their laughter as they tasted the berries straight from the bowl. This pie is more than just a dessert; it’s a celebration of spring and the joys of family cooking.

Ingredients You’ll Need for Fresh Strawberry Pie

The ingredients for Fresh Strawberry Pie are all about simplicity and freshness. Each element plays a crucial role in creating that perfect blend of flavors and textures. The star of the show is, of course, the fresh strawberries, which provide a natural sweetness and vibrant color. Pairing them with a buttery pie crust and a touch of sugar enhances their flavor, making every slice a celebration of spring.

• 2½ pounds (1,134 grams) halved hulled fresh strawberries or other berries (about 8 cups) – The heart of the pie, these juicy berries provide vibrant flavor and color.
• ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided – This sweetener helps to highlight the natural sugars in the strawberries.
• 1 tablespoon (15 grams) fresh lemon juice – Adds a tangy brightness that balances the sweetness.
• ½ teaspoon (1.5 grams) kosher salt – Enhances the overall flavor of the pie.
• 7 tablespoons (56 grams) cornstarch – This thickener ensures a perfectly set filling that holds together beautifully.
• Double-Crust Pie Dough (recipe follows) – A flaky pastry that is essential for encasing the berry filling.
• 1 large egg (50 grams) – Used for an egg wash that gives the crust a beautiful golden color.
• 1 tablespoon (15 grams) water – Mixed with the egg for the egg wash.

Recipe Directions for Fresh Strawberry Pie

Making a Fresh Strawberry Pie is an enjoyable process that fills your home with delightful aromas. From mixing the berries to bringing it all together in a flaky crust, each step is an opportunity to savor the moment. Let’s dive into the steps for creating this delicious pie.

1. In a large bowl, stir together berries, ¾ cup (150 grams) sugar, lemon juice, and salt. Mix gently to combine, taking care not to crush the strawberries. Let this mixture stand at room temperature for one hour, stirring occasionally. This resting period allows the berries to release their natural juices, creating a lovely syrup.
2. After an hour, you’ll want to strain the berries through a fine-mesh sieve into a liquid-measuring cup, reserving both the liquid and the solids. At this point, you should have about 1 cup (280 grams) of berry liquid. This liquid is crucial for the filling.
3. In a medium saucepan, whisk together the reserved berry liquid and cornstarch until smooth. Place the saucepan over medium heat and whisk constantly. Keep an eye on it, and cook until the juices are just beginning to thicken, which should take about 4 to 5 minutes.
4. Once the mixture is thickened, stir in the reserved berries. Cook this mixture, stirring frequently, until it’s thick and translucent, which should take another 7 to 9 minutes. When done, remove it from heat and let it cool completely.
5. Preheat your oven to 400°F (200°C). While the oven heats, lightly spray a 9-inch deep-dish pie plate with cooking spray to prevent sticking.
6. On a lightly floured surface, roll out half of the Double-Crust Pie Dough into a 13-inch circle, about a quarter-inch thick. Transfer this crust to your prepared pie plate, pressing it gently into the bottom and up the sides.
7. Spread the cooled berry mixture evenly into the prepared crust. On a lightly floured surface, roll out the remaining Double-Crust Pie Dough to about a quarter-inch thickness. Place this dough over the berry mixture, trimming any excess to leave about a half-inch border beyond the edge of the pie plate.
8. Press the top and bottom crusts together, folding the edges under for a nice finish. Crimp as desired to create a lovely edge. Once assembled, place the pie in the freezer for 15 minutes to help set the crust.
9. Meanwhile, in a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush this egg wash onto the dough to give it that golden sheen. Using a sharp knife, cut slits in the top crust to vent steam. Finally, sprinkle the crust with the remaining 2 tablespoons (24 grams) of sugar.
10. Bake the pie in your preheated oven until the crust is golden brown and set, which will take about 35 to 40 minutes. Keep an eye on the edges, covering them with foil after 20 minutes of baking to prevent excess browning. Once baked, let the pie cool completely on a wire rack before refrigerating it in an airtight container for up to 3 days.

Recipe Tips about Fresh Strawberry Pie

Perfecting a Fresh Strawberry Pie can be a delightful journey. Here are some tips to help you along the way:

• Storage: Store leftover pie in an airtight container in the refrigerator for up to three days to maintain its freshness.
• Freezing: You can freeze the pie before baking for a refreshing treat later. Wrap it tightly in plastic wrap and foil.
• Pairing: Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
• Serving Size: This pie slices best when cold, so refrigerate it before serving for clean cuts.
• Variations: Experiment with different fruits or add a hint of mint for a refreshing twist on the flavor.

Pairing Suggestions for Fresh Strawberry Pie

When it comes to serving your Fresh Strawberry Pie, there are numerous delicious ways to enhance the experience:

• Whipped Cream: A generous dollop of freshly whipped cream on top complements the sweetness of the pie beautifully.
• Ice Cream: Pairing a slice of pie with vanilla ice cream can elevate the dessert to another level of indulgence.
• Tea or Coffee: Serve the pie alongside a cup of tea or coffee for a delightful afternoon treat.
• Brunch Delight: This pie is perfect for brunch gatherings, adding a bright and fruity touch to your table.
• Picnic Favorite: Slice it up and take it to your next picnic; it’s a refreshing dessert that everyone will love.

FAQ

Conclusion

In conclusion, the Fresh Strawberry Pie is not just a dessert; it’s a heartfelt creation that brings people together. With its delightful blend of sweet strawberries and flaky crust, it’s a recipe that truly captures the essence of spring. I encourage you to try making this pie yourself. It’s a wonderful way to create cherished memories while enjoying a delicious treat. So gather your ingredients, roll up your sleeves, and let the joy of baking fill your home!

Fresh Strawberry Pie

Craving something sweet? The Fresh Strawberry Pie is the ultimate treat of spring! With juicy strawberries and a flaky crust, this pie is as easy to make as it is delicious. Perfect for gatherings, it’s bound to impress your family and friends.

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2½ pounds pounds fresh strawberries
• ¾ cup cup granulated sugar plus 2 tablespoons, divided
• 1 tablespoon tablespoon fresh lemon juice
• ½ teaspoon teaspoon kosher salt
• 7 tablespoons tablespoons cornstarch
• 1 recipe Double-Crust Pie Dough recipe follows
• 1 large egg large egg
• 1 tablespoon tablespoon water

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. In a large bowl, stir together berries, ¾ cup (150 grams) sugar, lemon juice, and salt. Let stand at room temperature for one hour, stirring occasionally. Strain berries through a fine-mesh sieve into a liquid-measuring cup, reserving liquid and solids.
2. In a medium saucepan, whisk together reserved berry liquid and cornstarch until smooth. Cook over medium heat, whisking constantly, until juice is just beginning to thicken, 4 to 5 minutes. Stir in berries. Cook, stirring frequently, until mixture is thick and translucent, 7 to 9 minutes. Remove from heat, and let cool completely.
3. Preheat oven to 400°F (200°C). Lightly spray a 9-inch deep-dish pie plate with cooking spray.
4. On a lightly floured surface, roll half of Double-Crust Pie Dough into a 13-inch circle (about a quarter-inch thick). Transfer to prepared plate, pressing into bottom and up sides. Spread cooled berry mixture into prepared crust.
5. On a lightly floured surface, roll remaining Double-Crust Pie Dough to a quarter-inch thickness. Place dough on berry mixture. Trim excess dough to a half inch beyond edge of plate, and press top and bottom crusts together. Fold edges under, and crimp as desired. Freeze for 15 minutes.
6. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto dough. Using a sharp knife, cut slits in top crust to vent. Sprinkle with remaining 2 tablespoons (24 grams) sugar.
7. Bake until crust is golden brown and set, 35 to 40 minutes, covering edges with foil after 20 minutes of baking to prevent excess browning. Let cool completely on a wire rack. Refrigerate in an airtight container for up to 3 days.

Notes

If you use strawberries, be sure you have 2½ pounds of fruit after hulling and halving, not before. If strawberries are large, quarter them. Smaller berries can be left whole.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.