strawberry pie recipe

This fresh strawberry pie is a must make when berries are in season. You&#039;ll LOVE the perfectly sweet filling with tons of fresh strawberries in a flakey homemade butter crust. Serve with a big dollop of whipped cream and you&#039;ll be in heaven!

Strawberry Pie

all-purpose flour (300 grams, plus more for rolling)

tbs granulated sugar (36 grams)

tsp sea salt (3 grams)

unsalted butter (225 grams, chilled)

tbs ice water (60 milliliters)

egg ( for the egg wash)

tbsp cream ( for the egg wash)

strawberries

sugar (150 grams)

tbsp corn starch (23 grams)

lemon juice (60 milliliters)

water (120 milliliters)

lemon

strawberry jam

water orange licquor)

heavy whipping cream (480 milliliters)

confectioners sugar (50 grams)

tsp vanilla extract (10 milliliters)

In a food processor, combine flour, sugar and salt. Whiz together. Add cubes of chilled butter and pulse until broken up into small pieces. Drizzle in ice cold water while pulsing.

Dump mixture onto a pastry mat or lightly floured surface. Knead just a coupple times to bring the crumbly mixture together. Shape into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees.

With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.

Unroll the dough into the pie pan without stretching. Press into pie dish.

With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with your fingers.

Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dried beans.

Bake at 425F for 15 minutes.

Take out the weights, foil, paper then brush crust with an egg wash (one egg and a tablespoon of cream mixed well). Dock the crust with a fork.

Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.

For the Pie Crust

Wash and cut tops from strawberries. Cut in half and divide into to two batches. Add half the strawberries to the cooled pie shell. You may want to reserve a handful of strawberries to decorate the top with.

Add the remaining strawberries to a medium pot along with the water, lemon juice, zest, sugar and corn starch. Stir to combine and place over medium heat. Muddle strawberries and bring mixture to a boil.

Once mixture comes to a boil reduce heat and simmer for a 5 or so minutes until thickened.

Pour filling onto strawberries. You can move the strawberries around to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula. 

If desired you can arrange some addition strawberries on the surface in a pattern.

Heat strawberry jam and water or orange liqueur, or water and brush onto the exposed strawberries.  

Transfer pie to refrigerator to chill until set. At least three hours.

For the Filling

Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks.   I recommend making the whipped cream just before serving but you can do this in advance and chill the decorated pie.

Pipe the whipped cream onto the pie, or serve on the side. You can also garnish with a sprig of mint.

 For the Whipped Cream Topping:

This delicious Strawberry Pie is packed with fresh picked strawberries and sweet flavor. A flaky pie crust, berries, gelatin, and whipped cream combine to create the ultimate summer dessert.

pie crust

sugar

cornstarch

water

gelatin

Whipped cream (optional

Preheat oven to 400℉. Unroll refrigerated pie crust...

Preheat oven to 400℉. Unroll refrigerated pie crust (or use homemade pie crust) and place in a 9-inch pie plate.

Cover with a piece of parchment paper and...

Cover with a piece of parchment paper and place pie weights or dried beans on top to prevent the crust from bubbling up and shrinking during blind baking. Bake for 12-15 minutes, until the crust is just starting to brown.

While the crust is baking, make the glaze....

While the crust is baking, make the glaze. In a medium saucepan, combine the sugar, cornstarch, and water, whisking continuously until the mixture is boiling. Cook over medium-low heat for about 2 minutes, until thickened and the cornstarch is dissolved.

Remove from heat and whisk in the strawberry...

Remove from heat and whisk in the strawberry gelatin powder until dissolved. Set aside to cool or refrigerate for about 20 minutes.

Take the crust out of the oven and...

Take the crust out of the oven and remove the parchment and weights. Set the crust aside to cool.

Place sliced berries in the baked pie crust....

Place sliced berries in the baked pie crust. Pour or spoon the cooled jello mixture over the berries. 

Refrigerate for 5 hours or overnight for best...

Refrigerate for 5 hours or overnight for best results. 

Cut and serve topped with whipping cream.

Easy, delicious and bursting with flavor this Strawberry Pie is an old-fashioned recipe that has minimal ingredients, intense strawberry flavor and absolutely addicting.

9 " frozen pie crust (baked)

strawberries (sliced)

oz pkg strawberry jello

Bake pie crust according to package directions, remove from oven and let cool.

Meanwhile in large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps

Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature.

Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust.

Place in refrigerator to set for about 2-3 hours. Dollop with whipped cream if desired.

https://www.youtube.com/watch?v=GLUAllXhDGs

Easy, delicious and bursting with flavor this Strawberry Pie is an old-fashioned recipe that has minimal ingredients, intense strawberry flavor and absolutely addicting.

Recipe: https://tornadoughalli.com/strawberry-pie/

STRAWBERRY PIE

This easy and fresh strawberry pie features sweet, juicy strawberries, and a flaky, homemade crust all covered in juicy berry glaze. Top it off with a dollop of whipping cream for some extra indulgence, and you have the best summer dessert ever!

The Easiest Fresh Strawberry Pie

9 inch pie crust

Water

strawberry jello

whipping cream.

In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can...

Bake the crust according to package directions. To help the crust stay in place while baking, Line the crust with aluminum foil and bake for 8 minutes, remove foil, and bake for an additional 5.

In a small saucepan, combine cornstarch, sugar and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the strawberry jello until dissolved. Let the mixture cool for about 15 minutes.

Place the strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with fresh whipping cream.

https://content.jwplatform.com/videos/D7e21soz.mp4

The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert!

Slab Strawberry Pie with Jello

graham crackers

butter

corn starch

(6 oz.) strawberry jello. I used sugar-free

CRUST

Crush your graham crackers. There are 2 ways...

Crush your graham crackers. There are 2 ways I do this. Use your food processor or place the crackers in a ziplock bag, seal and use a rolling pin.

Add sugar - because I was making mine...

Add sugar - because I was making mine a lower sugar version, I used Truvia. You use half the amount of regular sugar.

Add melted butter and mix all together until...

Add melted butter and mix all together until you've got a crumbly texture.

Pour into your glass baking dish. Mine was...

Pour into your glass baking dish. Mine was a 12x7in dish. A slightly larger one would work just fine.

Use the bottom of a glass or measuring...

Use the bottom of a glass or measuring cup to press the graham cracker mixture down until it's firm and no longer loose.

Using a medium saucepan, bring water, sugar, and...

Using a medium saucepan, bring water, sugar, and cornstarch to a boil. Stir consistently once it heats up because it can burn easily. When the mixture is getting thick and clearing up, remove from heat.

Add strawberry jello, mixing well.

Let it cool for about 10 min.

Fold in your fruit, then pour into your...

Fold in your fruit, then pour into your baking dish.

Place in the fridge for at least a...

Place in the fridge for at least a couple of hours before serving. If it's not completely set, it needs more chill time.

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Strawberry Pie

Strawberry Pie

Strawberry Pie

The Easiest Fresh Strawberry Pie

Slab Strawberry Pie with Jello

Top 5 strawberry pie recipe recipes from across the web

The most viewed strawberry pie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Pie

Strawberry Pie

Strawberry Pie

The Easiest Fresh Strawberry Pie

Slab Strawberry Pie with Jello

The most viewed strawberry pie recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine