We love this homemade strawberry pie made with lots of fresh strawberries. They are coated in a glaze that’s just thick enough to hold the strawberries together, but just loose enough so a couple stray strawberries fall out out onto the plate. The sugar amount for this recipes varies depending on how sweet your strawberries are. Add to your taste.
30 min
Serves
1
Medium
American
Vegetarian
Ingredients
- Chilled pie dough for one 9-inch (23cm) pie (see our pie crust recipe)
- 1 1/2 lb (680 g) quartered and hulled strawberries, 5 cups (1200ml)
- 2/3 to 3/4 cup (135 g to 150 g) sugar, adjusted according to the sweetness of the strawberries
- 1/4 cup (30 g) cornstarch
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 tbsp lemon juice
- 1/8 tsp salt
- 1 egg yolk
- 1 tbsp cream
- Homemade whipped cream or whipped coconut cream
Preparation
Not specified
Cooking
- Pre-Bake Pie Crust.
- Roll out the pie dough to fit your pie dish.
- Gently press the dough down into the dish to line the bottom and sides.
- (Be careful not to pull or stretch the dough.) Then, use a knife or pair of kitchen scissors to trim the dough to within 1/2-inch (5cm) of the edge of the dish.
- Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch (10cm) border that rests on the lip of the dish.
- Then, crimp the edges.
- Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking).
- Then, line the crust with two sheets of aluminum foil and fill the foil with dried rice, dried beans, or pie weights.
- Refrigerate 30 minutes or until firm to the touch.
- While the crust is chilling, preheat the oven to 425°F (220°C).
- Place a baking sheet on a middle oven rack.
- Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C).
- Bake for 20 to 30 minutes or until the crust is golden.
- Remove the rice, beans, pie weights, and foil from the pie crust.
- Make an egg wash by whisking the egg yolk and cream in a small bowl.
- Brush the bottom and sides of the crust with egg wash.
- Bake until the egg wash is dry and shiny, 3 to 5 minutes.
- Cool the crust completely before filling.
- Make Strawberry Pie.
- Make the strawberry glaze by mashing 2 cups (480ml) of the strawberries in a small saucepan until chunky.
- Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt.
- Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes.
- Cool completely.
- Fold the remaining 3 cups (720ml) of strawberries into the cooled glaze until well coated.
- Spoon the strawberry filling into the cooled pie crust.
- Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set (remember it won’t set as firmly as jello).
- Top with whipped cream.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
