Strawberry Pie
A delightful strawberry pie with a flaky crust and a richly flavored filling that highlights the juicy sweetness of fresh strawberries. This dessert is perfect for summer gatherings and brings a burst of flavor to any occasion.
Equipment
- 1 9-inch pie dish
- 1 mixing bowl
- 1 saucepan
- 1 wooden spoon
- 1 rolling pin
- 1 set measuring cups and spoons
- 1 paring knife
- 1 plastic wrap or aluminum foil
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter, cut into small pieces
- 1 pre-made pie crust or homemade
- as needed whipped cream for serving, optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the halved strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently stir to coat the strawberries and allow the flavors to meld for about 10 minutes.
- Roll out the pre-made pie crust and place it in the 9-inch pie dish, pressing it gently into the sides. Trim any excess dough hanging over the edges.
- Pour the strawberry mixture into the crust and spread it evenly. Dot the top with small pieces of butter.
- Cover the pie with a second layer of pie crust or leave it open-faced. If using an upper crust, make slits in the top to allow steam to escape, and crimp the edges to seal.
- Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing.
- Serve each slice with a dollop of whipped cream if desired.
Notes
For a richer flavor, consider adding a pinch of cinnamon to the filling.
This pie can be stored in the refrigerator for up to 3 days, covered.
For a more vibrant color, you can use a mix of strawberries and other berries like blueberries or raspberries.