Fresh Strawberry Pie with Special Shortbread Crust
Indulge in the vibrant flavors of summer with this Fresh Strawberry Pie with Special Shortbread Crust! This recipe pairs a buttery, crumbly shortbread crust with a luscious strawberry filling made from juicy, ripe berries and a touch of lemon for a bright, tangy twist. The crust is quick and easy to prepare, offering a golden, melt-in-your-mouth base that perfectly complements the sweet, glossy strawberry topping. Topped with a dollop of whipped cream, this dessert is as beautiful as it is delicious. Perfect for warm-weather gatherings or as a centerpiece for a special occasion, this strawberry pie is a show-stopping treat that’s sure to delight. Ready in just 35 minutes of hands-on time, it’s an irresistible celebration of fresh ingredients and simple homemade goodness.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsalted butter, softened
- 0.25 cups Granulated sugar
- 4 cups Fresh strawberries, hulled
- 0.75 cups Granulated sugar
- 2 tablespoons Cornstarch
- 0.5 cups Cold water
- 1 tablespoon Lemon juice
- 0.5 cups Strawberry jelly or glaze
- 1 cup Whipped cream (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the all-purpose flour and granulated sugar for the crust. Add the softened butter.
Using a fork or your hands, mix until the dough comes together and has a crumbly texture.
Press the dough evenly into a 9-inch pie dish, ensuring it covers the bottom and sides.
Prick the crust all over with a fork to prevent bubbling, then bake in the preheated oven for 12-15 minutes or until lightly golden.
Let the crust cool completely before adding the filling.
While the crust cools, arrange 1 cup of fresh strawberries (sliced in half) in a single layer on the crust. Set aside.
In a small saucepan, combine the remaining 3 cups of strawberries, granulated sugar, cornstarch, and water.
Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
Remove the saucepan from the heat and stir in the lemon juice and strawberry jelly, mixing until smooth.
Let the strawberry mixture cool slightly, then pour it over the fresh strawberries in the prepared crust, spreading evenly.
Refrigerate the pie for at least 3 hours to set.
Before serving, top with dollops of whipped cream if desired.
Slice and enjoy your fresh strawberry pie with a buttery shortbread crust!
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 304.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1140 mg | 24% | |
*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.
