Description
This classic Strawberry Pie features a flaky homemade or refrigerated pie crust filled with a luscious, glossy strawberry filling. Sweetened with sugar and enhanced with vanilla and lemon juice, this refreshing dessert is finished with a strawberry jam glaze for an irresistible shine. Perfectly chilled, it’s an ideal summertime treat for family and friends.
Ingredients
Scale
For the crust:
- 1 package refrigerated pie crusts (or homemade pie crust)
- 1 tbsp granulated sugar (optional, for sprinkling on the crust)
For the filling:
- 1 1/2 lbs fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
For the glaze:
- 1/4 cup strawberry jam or jelly
- 1 tbsp water
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). Roll out the pie crusts and fit them into a 9-inch pie dish. Trim the edges and crimp to form a decorative border. Optionally, sprinkle a tablespoon of sugar on the crust to add sweetness and texture.
- Bake the crust: Prick the bottom of the crust with a fork to prevent bubbling. Bake in the preheated oven for 10-12 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
- Make the filling base: In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
- Flavor the filling: Remove the saucepan from heat and stir in lemon juice and vanilla extract. Allow the mixture to cool slightly before proceeding.
- Combine strawberries with filling: In a large bowl, gently toss the halved strawberries with the slightly cooled sugar mixture, ensuring each berry is evenly coated for an even distribution of flavor.
- Assemble the pie: Pour the strawberry filling into the cooled pie crust, spreading the berries out evenly for a balanced appearance and taste.
- Prepare and apply glaze: In a small microwave-safe bowl, heat the strawberry jam and water for 20-30 seconds until smooth. Stir and brush this glaze evenly over the strawberries to impart a glossy, professional look.
- Chill to set: Refrigerate the pie for at least 3 hours or until the filling is fully set. Serve chilled, allowing the flavors to meld beautifully for the perfect dessert experience.
Notes
- For a crisper crust, consider blind baking the pie crust with pie weights for the initial bake.
- Fresh strawberries work best, but frozen can be used; just thaw and drain well before using.
- You can substitute lemon juice with lime juice for a slightly different citrus note.
- Use seedless strawberry jam for a smoother glaze.
- Store leftovers covered in the refrigerator for up to 3 days for best freshness.
