Ah, strawberries—those juicy red gems that scream summer with every bite. I remember picking them fresh from the field as a kid, the sweet, earthy scent of sun-warmed berries still lingers. This pie captures that essence, with a flaky crust cradling the vibrant, slightly tart filling. It’s like a little slice of nostalgia, right there on your plate.
Steps
- Prepare the Crust: If using a store-bought graham cracker crust, simply unwrap it. For a frozen or refrigerated pastry pie crust, bake it according to the package instructions and let it cool before using.
- Prepare the Strawberries: Remove the caps from the strawberries and slice them in half, or quarter them if they are particularly large. You should have around 6 to 7 cups. Place about 4 cups of these strawberries into a medium pot and set the rest aside.
- Mash and Sweeten Strawberries: Slightly mash the strawberries in the pot using a potato masher or fork. Add the sugar to the pot and stir the mixture.
- Dissolve Sugar and Combine Cornstarch: Heat the strawberry mixture over medium heat, stirring occasionally until the sugar dissolves. In a separate bowl, mix the water and cornstarch until fully combined.
- Cook the Filling: Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch mixture while stirring continuously. Boil this for 1 to 2 minutes, until the filling thickens and turns from opaque to clear. Then, remove from heat.
- Assemble the Pie: Mix in the remaining strawberries and optional lemon juice to coat them well. Pour the filling into the prepared crust and refrigerate the pie for at least 4 hours, with overnight or longer being ideal.
- Serve the Pie: Just before serving, top the pie with whipped cream and garnish with a few halved strawberries. Alternatively, serve the whipped cream on the side for individual portions.
Ingredients
- 1 (9-inch) graham cracker or deep dish pastry pie crust
- 2 pounds fresh strawberries, divided, plus a few extra for garnish
- 3/4 cup granulated sugar
- 1/3 cup water
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice, optional
- 2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping
Nutritional Values
Calories: 2112 | Fat: 72g | Saturated Fat: 24g | Cholesterol: 88mg | Sodium: 816mg | Carbohydrates: 368g | Dietary Fiber: 24g | Total Sugars: 232g | Protein: 16g | Vitamin C: 536mg | Calcium: 320mg | Iron: 8mg | Potassium: 1776mg
FAQ
- Can I make the strawberry pie in advance?
- Yes, you can prepare the pie up to two days before serving. It’s best to chill it overnight to allow the filling to set properly. Keep the whipped cream and garnishes separate until just before serving.
- What should I do if my pie filling doesn’t thicken properly?
- Make sure to boil the filling just until it turns clear and thickens, which should take 1 to 2 minutes. Over-boiling can prevent the filling from firming up as it cools, resulting in a runny pie.
- Can I use a different crust for the pie?
- Absolutely! While the recipe suggests a graham cracker or pastry crust, you can use any crust you prefer. Just ensure it’s prepared and ready before adding the filling.
- How should I store the pie in the refrigerator?
- Cover the pie tightly with plastic wrap, especially if your fridge contains strong-smelling items. This will prevent the pie from absorbing any unwanted odors.
- Is it necessary to use lemon juice in the filling?
- Lemon juice is optional in the recipe. It can add a slight tang to the filling, but the pie will still be delicious without it.
Tips
- Boil with Precision: Ensure the filling is boiled for just 1-2 minutes until it becomes clear and thickens. Over-boiling can lead to a runny texture after chilling.
- Chill Thoroughly: For the best consistency, let the pie chill overnight. This allows the filling to set up properly, making it perfect for preparing in advance.
- Store Properly: If making the pie ahead of time, cover it tightly with plastic wrap in the fridge to prevent it from absorbing any odors. Add whipped cream and garnish just before serving.
- Utilize Extra Filling: Any leftover filling can be stored in the fridge and enjoyed later with yogurt or ice cream.
Equipment
- 9-inch Pie Pan – If you’re making the pie crust from scratch or using a frozen or refrigerated pastry pie crust, you’ll need a pie pan.
- Potato Masher – Used for mashing the strawberries in the pot.
- Medium Pot – Necessary for cooking the pie filling.
- Whisk – Useful for combining the water and cornstarch mixture.
- Piping Bag (optional) – If you wish to pipe the whipped cream decoratively onto the pie.
