Simple Strawberry Pie
An easy and delicious strawberry pie recipe perfect for beginners, featuring fresh strawberries and a flaky crust.
Equipment
- 1 9-inch pie dish greased
- 1 Mixing Bowl large
- 1 Pastry Brush
Ingredients
Pie Crust
- 1 homemade or store-bought pie crust
Filling
- 4 cups fresh strawberries hulled and halved
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking.
- Wash, hull, and halve the strawberries. Place them in a large mixing bowl.
- Add sugar, cornstarch, lemon juice, and salt to the strawberries. Stir well to combine.
- Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
- Pour the strawberry mixture into the prepared pie crust, spreading it evenly.
- Cover with a second crust or create a lattice top. Seal the edges and cut slits for steam to escape.
- Place the pie in the preheated oven and bake for 50 minutes or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool completely on a wire rack before slicing.
- Slice the pie and serve it as is or with a scoop of vanilla ice cream for added indulgence.
- Store leftover pie in the refrigerator for up to four days. Cover it with plastic wrap or foil.
Notes
Pro Tips: Choose ripe, fragrant strawberries for the best flavor. Ensure your pie crust is well chilled before rolling out.
Ingredient Substitutions: Use a gluten-free crust if needed.
How to Serve: Best served chilled or at room temperature with whipped cream or ice cream.
Storage & Freshness: Keep in the refrigerator for optimal freshness.
Make-Ahead Tips: Prepare the filling a day ahead and store in the refrigerator.
Ingredient Substitutions: Use a gluten-free crust if needed.
How to Serve: Best served chilled or at room temperature with whipped cream or ice cream.
Storage & Freshness: Keep in the refrigerator for optimal freshness.
Make-Ahead Tips: Prepare the filling a day ahead and store in the refrigerator.