You know spring is in full swing when the weather has warmed up and fresh, ripe berries are in abundance. It's the perfect time of year to make a gorgeous strawberry pie! Sure, canned pie filling exists or you could use strawberry Jell-O to fill the crust, but when the season is right, this is one of thebest pie recipes. With just five ingredients, this easy strawberry dessert brings the flavors of spring right to your family celebration. The only thing that can make it better is a big dollop of whipped cream!
How do you make strawberry pie from scratch?
Start with a baked pie crust andmake your filling: On the stove top, cook a mixture of fresh strawberry puree, sugar, vanilla, and cornstarch to make a lightly sweetened, thickened sauce. Mix in fresh, halved strawberries and transfer this mixture to the fully baked crust. Let it cool in the refrigerator for a few hours, then serve with homemade whipped cream. You can also try a few easy twists, like adding 2 tablespoons of cocoa powder for a chocolate whipped cream or 2 teaspoons of lemon zest for a citrus kick.
How many cups of strawberries do you need for strawberry pie?
This recipe calls for 1 1/2 quarts of fresh strawberries, which meansyou'll need about 6 cups of whole berries. Make sure to measure out the berries before you halve each one.
Can you use a frozen pie crust for strawberry pie?
You sure can. If you'd rather grab a ready-to-bake pie crust from the freezer section of your grocery store, go right ahead. Refrigerated pie crust andhomemade pie crust also work beautifully in this pie. Just be sureto blind bake whatever crust you choose completely through before filling. Blind baking (or pre-baking) is simple to do—check out our guide forhow to blind bake a pie crust.
What's the best way to cut strawberries for pie? This is easy to prepare! First, clean your strawberries. Then, cut off the green stems and slice your berries in half. Take 1 1/2 cups of the halved strawberries and mash them with a fork. These mashed berries will be cooked down with the other filling ingredients and the remaining halved strawberries get folded in at the end for a chunky, fresh strawberry flavor.
Can you use frozen strawberries for strawberry pie?
This pie is filled with fresh strawberries which gives it its pretty, made-from-scratch appearance. Frozen strawberries don't hold their shape as well as fresh do, so it's best to avoid using frozen for the berries that are tossed in the filling halved. However, you can use frozen berries for the portion of the filling that gets mashed. Frozen berries have a higher water content than fresh so, if you use frozen, be sure to thaw the strawberries completely and drain off any extra liquid before mashing. Just make sure the frozen berries are unsweetened!
How do you thicken strawberry pie filling?
To thicken strawberry pie filling, you'll need to cook it on the stove and use a starch such as cornstarch (or a cornstarch substitute like tapioca starch or flour). A cooked flour mixture can leave your filling a bit cloudy in appearance, whereas cornstarch and tapioca starch will cook clear and hold their thickness for about 48 hours. And since cornstarch is a common pantry item that most cooks keep, it's the perfect thickener to use for this easy strawberry pie.
Why is my strawberry pie runny?
There are a few ways to prevent your strawberry pie from coming out runny. First, your recipe needs the right amount of cornstarch. Second, the cornstarch needs to be dissolved first in a cold liquid, then heated to its boiling point in order to fully activate its thickening power. Third, be sure to let the mixture cook for the entire time that the recipe recommends. Cooking the mixture thoroughly will help to reduce the liquid in the filling, thus making it thicker. And since the fresh strawberry pie isn't baked after it comes together, it's important to fully cook the filling on the stovetop before you pour it to the crust. Lastly, once the pie is assembled, be sure to let it cool completely in the refrigerator before slicing.
Should strawberry pie be kept in the refrigerator?
Yes! This strawberry pie is best served nice and cold, fresh from the fridge. Covered and refrigerated, it will stay good for four to five days, but it's bound to be devoured long before then!
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- Yields:
- 8 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 5 hrs 30 mins
Ingredients
- 1
refrigerated pie crust
- 1 1/2 qt.
fresh strawberries, stems removed,halved
- 3/4 c.
granulated sugar
- 1 tsp.
vanilla extract
- 3 Tbsp.
corn starch
Whipped cream,for serving
Directions
- Step1For the crust: Bake 1 refrigerated pie crust according to package directions. Let it cool completely.
- Step2For the strawberry filling: In a small bowl, use a fork to mash 1 1/2 cups of strawberries. In a medium saucepan over medium heat, combine the mashed berries with the sugar, vanilla, and 1/4 cup of water. Bring to a low boil, stirring and mashing frequently, and cook until the fruit begins to soften and break down more, about 5 minutes.
- Step3In a small bowl, whisk together the cornstarch and 1/2 cup of water. Stir the cornstarch mixture into the simmering strawberry mixture and return the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until thickened, about 3 minutes, stirring frequently. Remove from the heat and fold in the remaining fresh strawberries. Immediately transfer the strawberry mixture to the pie crust.
- Step4Let cool slightly, about 15 minutes, then place in the refrigerator to cool completely, about 4 hours.
Tip: You can use a blender or food processor to puree the strawberries instead of mashing them with a fork.
