Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Strawberry Pie
Fresh, juicy berries are baked inside a buttery crust!
You know that spring is in full swing when the weather has warmed up and fresh berries are in abundance. It's the perfect time to make this strawberry pie. Sure, canned pie filling exists or you could use strawberry Jell-O to fill your crust, but when the season is right, the best pie recipe you should be baking is a fresh strawberry pie! With just five ingredients, this easy strawberry dessert brings the flavors of the season right to your family celebration.
How do you make strawberry pie from scratch?
First, start with a baked pie crust. To keep things easy, you can use a refrigerated piecrust and bake according to the package directions. If you love to make your own crust, or have been stashing a ball of Ree Drummond's Perfect Pie Crust in your freezer, use that! You will need to blind bake the crust completely through before filling. Blind baking (or pre-baking) is simple to do—check out our guide for how to blind bake a pie crust.
Then, make 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.
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!
- 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
- Nutrition Information
- Per Serving (Serves 8)
- Calories263 Fat8 gSaturated fat3 gCholesterol2 mgSodium119 mgCarbohydrates44 gFiber3 gSugar26 gProtein2 gVitamin D0 mcgCalcium27 mgIron1 mgPotassium231 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1For the crust: Bake one refrigerated pie crust according to package directions. Let it cool completely.
- Step 2For the strawberry filling: Mash 1 1/2 cups of the berries with a fork and combine with the sugar, vanilla, and 1/4 cup of water in a medium saucepan over medium heat. Bring to a low boil, stirring and mashing frequently, and cook until the fruit begins to soften and break down more, about 5 minutes.
- Step 3Whisk together the cornstarch and 1/2 cup of water in a small bowl. Stir the cornstarch mixture into the simmering strawberry mixture and return the mixture to a boil over medium-high heat. Reduce 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.
- Step 4Let cool slightly, about 15 minutes, then place in the refrigerator to cool completely, about 4 hours.
Tip: You can also use a blender or food processor to puree strawberries, instead of mashing with a fork.
Tip: 1 1/2 quarts of strawberries equals 6 cups.
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