My Homemade Strawberry Pie
Bursting with juicy, fresh strawberries and a luscious homemade glaze, My Homemade Strawberry Pie is the ultimate summer dessert that’s as stunning as it is delicious! This recipe features a golden, flaky pie crust baked to perfection and filled with a vibrant mix of whole and sliced strawberries, creating a delightful balance of textures. A simple stovetop glaze made with sugar, cornstarch, and a touch of butter wraps the berries in a glossy, flavorful coating, while optional whipped cream adds a creamy finishing touch. Ready in under an hour (plus chill time), this easy strawberry pie is ideal for picnics, potlucks, or a sweet family treat. With its seasonal, farm-fresh ingredients and impressive presentation, it’s a must-try recipe for strawberry lovers.
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Recipe Information
Ingredients
- 6 cups fresh strawberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 0.75 cup water
- 0.25 teaspoons salt
- 1 package refrigerated pie crust
- 2 tablespoons unsalted butter
- 1 cup whipped cream (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Roll out the pie crust and press it into a 9-inch pie dish. Trim the excess dough and crimp the edges to form a decorative border.
Poke the bottom of the crust with a fork several times to prevent air bubbles. Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans to keep its shape during baking.
Bake the pie crust in the preheated oven for 12-15 minutes, or until lightly golden. Remove the crust from the oven, lift out the parchment paper and weights, and let it cool completely.
Wash and hull the fresh strawberries. Slice about half of them into quarters and leave the rest whole for a mix of textures in the pie.
In a medium-sized saucepan, combine the granulated sugar, cornstarch, salt, and water. Whisk to dissolve the cornstarch completely.
Cook the mixture over medium heat, stirring continuously, until it thickens and starts to bubble (about 5-7 minutes). Remove from heat and stir in the butter until melted. Allow the mixture to cool slightly but not fully set.
Arrange the whole strawberries in the baked, cooled pie crust, and then gently pour the thickened glaze over the top, ensuring all the strawberries are evenly coated.
Chill the pie in the refrigerator for at least 4 hours or until the glaze is fully set.
Serve the strawberry pie chilled, topped with whipped cream if desired. Slice and enjoy!
Nutrition Facts
Calories |
3001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.0 g | 196% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 402.5 g | 146% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 264.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1603 mg | 34% | |
*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.
