Fresh Strawberry Pie
Experience the taste of summer with this easy and delicious fresh strawberry pie. Perfect for any occasion, it's a dessert everyone will love.
Equipment
- 1 9-inch pie pan greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Pie Crust
- 1 9- inch pie crust homemade or store-bought
Strawberry Filling
- 4 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
Instructions
Preparation
- Preheat your oven to 375°F. Prepare your pie crust by rolling it out and fitting it into a 9-inch pie pan. Prick the bottom with a fork to prevent bubbling.
- Cover the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, then remove weights and paper, and bake for another 5 minutes until lightly golden.
Make Filling
- In a large bowl, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Stir until the strawberries are evenly coated.
- Let the strawberry mixture sit for 10 minutes to allow the sugar to draw out the juices from the berries.
Assemble and Bake
- Pour the strawberry mixture into the baked crust, spreading it evenly.
- Place the pie in the oven and bake for 35-40 minutes, or until the filling is bubbly and the crust is golden brown.
Serving
- Allow the pie to cool completely before slicing. Serve with whipped cream or ice cream if desired.
Storage
- Cover and refrigerate the pie for up to 4 days, or freeze for up to 2 months for longer storage.
Notes
Pro Tips: Blind bake the crust to prevent sogginess. Use ripe strawberries for the best flavor. Ingredient Substitutions: Use gluten-free flour for a gluten-free crust. How to Serve: Pair with whipped cream or ice cream. Storage & Freshness: Store in the fridge for up to 4 days. Make-Ahead Tips: Prepare the filling a day in advance and store in the fridge.