Homemade Strawberry Pie
Homemade Strawberry Pie
Description
This Homemade Strawberry Pie is the ultimate spring and summer dessert, bursting with fresh, juicy strawberries coated in a sweet, glossy glaze. Nestled inside a buttery, flaky pie crust and topped with whipped cream, this pie is fresh, light, and irresistibly fruity. Perfect for picnics, potlucks, and family gatherings.
Ingredients
For the Pie Crust (or use store-bought):
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1 1/4 cups all-purpose flour
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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3-4 tablespoons ice water
For the Strawberry Filling:
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1 quart (about 4 cups) fresh strawberries, hulled
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3/4 cup granulated sugar
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2 tablespoons cornstarch
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1 cup water
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3 tablespoons strawberry gelatin (optional, for color & flavor boost)
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Whipped cream, for serving (optional)
Instructions
Step 1 – Make the Crust:
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In a medium bowl, whisk together flour and salt.
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Cut in chilled butter with a pastry cutter until the mixture resembles coarse crumbs.
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Gradually add ice water, 1 tablespoon at a time, mixing until dough comes together.
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Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
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Roll out dough on a floured surface to fit a 9-inch pie dish. Press gently into dish, trim excess, and crimp edges.
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Prick crust with a fork and bake at 375°F (190°C) for 20–25 minutes, until golden brown. Let cool.
Step 2 – Make the Glaze:
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In a medium saucepan, combine sugar, cornstarch, and water. Whisk until smooth.
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Cook over medium heat, stirring constantly, until thickened and clear (about 5–7 minutes).
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Remove from heat and stir in strawberry gelatin (if using). Let cool slightly.
Step 3 – Assemble the Pie:
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Arrange whole or halved strawberries in the cooled pie crust.
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Pour glaze evenly over strawberries, coating them completely.
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Refrigerate at least 2–3 hours before serving to allow filling to set.
Step 4 – Serve:
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Slice and top with whipped cream if desired.
Equipment Needed
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Mixing bowls
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Pastry cutter (or fork)
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Rolling pin
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9-inch pie dish
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Saucepan
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Whisk
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Measuring cups & spoons
Prep Time: 25 minutes (plus 30 minutes dough chilling)
Cook Time: 25 minutes
Total Time: 1 hour 20 minutes
Serving Size: 8 slices
Homemade Strawberry Pie
Equipment
- Mixing bowls
- Pastry cutter or fork
- Rolling Pin
- 9-inch pie dish
- Saucepan
- Whisk
- Measuring cups & spoons
Ingredients
- For the Pie Crust or use store-bought:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
- 3-4 tablespoons ice water
- For the Strawberry Filling:
- 1 quart about 4 cups fresh strawberries, hulled
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup water
- 3 tablespoons strawberry gelatin optional, for color & flavor boost
- Whipped cream for serving (optional)
Instructions
- Step 1 – Make the Crust:
- In a medium bowl, whisk together flour and salt.
- Cut in chilled butter with a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until dough comes together.
- Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out dough on a floured surface to fit a 9-inch pie dish. Press gently into dish, trim excess, and crimp edges.
- Prick crust with a fork and bake at 375°F (190°C) for 20–25 minutes, until golden brown. Let cool.
- Step 2 – Make the Glaze:
- In a medium saucepan, combine sugar, cornstarch, and water. Whisk until smooth.
- Cook over medium heat, stirring constantly, until thickened and clear (about 5–7 minutes).
- Remove from heat and stir in strawberry gelatin (if using). Let cool slightly.
- Step 3 – Assemble the Pie:
- Arrange whole or halved strawberries in the cooled pie crust.
- Pour glaze evenly over strawberries, coating them completely.
- Refrigerate at least 2–3 hours before serving to allow filling to set.
- Step 4 – Serve:
- Slice and top with whipped cream if desired.
10 FAQs About Homemade Strawberry Pie
1. Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain them well before using to prevent excess liquid from making the pie soggy.
2. Do I have to make the crust from scratch?
No, you can use store-bought refrigerated or frozen pie crust for convenience.
3. What does the gelatin do in this recipe?
Gelatin helps thicken the glaze and gives the pie a firmer, glossy finish. You can omit it if you prefer a softer, more natural glaze.
4. Can I make the pie filling ahead of time?
Yes, the glaze can be made up to 2 days ahead and refrigerated until ready to assemble.
5. How do I prevent the crust from getting soggy?
Blind-bake the crust completely before adding the filling and ensure the strawberries are dry before placing them inside.
6. Can I make this pie without baking?
Yes use a no-bake graham cracker crust and pre-made glaze for a quick version.
7. What’s the best way to cut the pie cleanly?
Chill the pie for at least 2–3 hours before slicing, and use a sharp knife wiped clean between cuts.
8. Can I use other fruits in place of strawberries?
Yes, raspberries, blueberries, or a mixed berry blend also work well.
9. How long will the pie last?
Homemade strawberry pie is best eaten within 2–3 days for maximum freshness.
10. Can I freeze this pie?
Freezing is not recommended because the fresh strawberries will become watery and mushy when thawed.
How To Store Homemade Strawberry Pie
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Room Temperature: Not recommended for more than 2 hours, as the filling contains fresh fruit.
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Refrigerator: Cover the pie loosely with plastic wrap or foil and store for up to 3 days.
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Freezer: Not ideal due to texture changes, but you can freeze the baked crust alone (unfilled) for up to 2 months.
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Make Ahead Tip: Prepare the crust and glaze ahead of time, store separately, and assemble just before serving for the freshest results.
