Dorion Strawberry Pie
Indulge in summer’s sweetest flavors with this Dorion Strawberry Pie, a dessert that’s as beautiful as it is delicious. Featuring a buttery, golden homemade pie crust and a vibrant filling of fresh strawberries coated in a glossy strawberry glaze, this pie is a showstopper on any table. Hints of zesty lemon juice in the glaze amplify the fruit's natural sweetness, while optional whipped cream adds a creamy finishing touch. Perfectly balanced between crisp and juicy, this recipe is ready in under an hour of active prep time and serves as an impressive crowd-pleaser for any occasion. Whether you're hosting a summer gathering or simply treating yourself, this quintessential strawberry pie will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 170 grams Unsalted butter (cold and cubed)
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 60 milliliters Ice water
- 900 grams Fresh strawberries (hulled and halved)
- 250 grams Strawberry jelly
- 20 grams Cornstarch
- 15 milliliters Lemon juice
- 240 milliliters Heavy cream (for optional whipped cream topping)
- 30 grams Powdered sugar (for optional whipped cream topping)
- 1 teaspoon Vanilla extract (for optional whipped cream topping)
Instructions
Preheat the oven to 200°C (400°F).
In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.
Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes in the refrigerator.
Roll out the chilled dough on a lightly floured surface into a circle approximately 30 cm (12 inches) in diameter. Carefully transfer the dough to a 23 cm (9-inch) pie dish.
Trim the excess dough, leaving about 1 cm (1/2 inch) overhang. Fold the edge under itself to create a thicker border, and crimp or decorate as desired. Prick the bottom with a fork to prevent air bubbles.
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove and allow it to cool completely.
While the crust cools, prepare the strawberry filling. Wash, hull, and halve the strawberries, setting them aside in a large bowl.
In a small saucepan over medium heat, combine the strawberry jelly, cornstarch, and lemon juice. Stir constantly until thickened and glossy, about 3-5 minutes. Allow the glaze to cool slightly.
Arrange the strawberries in the cooled pie crust, starting from the outer edge and working toward the center for a neat presentation.
Pour the glaze evenly over the strawberries, ensuring they are well-coated. Chill the pie in the refrigerator for at least 2 hours to set.
For the optional whipped cream topping, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Serve the Dorion Strawberry Pie chilled, topped with a dollop of whipped cream if desired. Enjoy!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 23.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
