The Absolute Best Strawberry Pie
Indulge in the vibrant flavors of summer with *The Absolute Best Strawberry Pie*, a show-stopping dessert that combines a buttery homemade crust, a luscious strawberry filling, and a golden lattice topping. This pie is brimming with fresh, juicy strawberries, thickened to perfection with a touch of cornstarch and a splash of lemon juice for a delightful balance of sweetness and tartness. The flaky, melt-in-your-mouth crust is crafted from scratch, while the creamy homemade whipped topping adds a luxurious finishing touch. Perfect for gatherings, holidays, or simply satisfying your sweet tooth, this classic strawberry pie is as beautiful as it is delicious. Ready in just under an hour and serving up to eight, this recipe is easy to follow and guarantees rave reviews with every slice!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup (cold, diced) Unsalted butter
- 0.25 cup Granulated sugar
- 0.5 teaspoons Salt
- 6 tablespoons Ice water
- 6 cups (hulled and halved) Fresh strawberries
- 0.75 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Butter
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
To make the crust, combine the flour, granulated sugar, and salt in a large mixing bowl. Add the cold, diced butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.
Slowly add ice water, one tablespoon at a time, until the dough comes together. Do not overwork the dough.
Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish. Transfer the rolled dough to the dish and trim any excess around the edges. Refrigerate the crust while you prepare the filling.
In a medium saucepan, combine 2 cups of the hulled and halved strawberries with granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy.
Remove the mixture from heat and stir in the butter until melted. Let the filling cool slightly.
Pour the cooled filling into the prepared crust, then arrange the remaining 4 cups of strawberries over the filling, pressing them gently to set.
Roll out the second disc of dough and cut into strips to create a lattice topping, or cover the pie completely with the rolled dough and cut a few slits for ventilation. Crimp the edges to seal.
Bake the pie in the preheated oven for 20-25 minutes, or until the crust is golden brown. If the edges brown too quickly, cover them with aluminum foil halfway through baking.
Let the pie cool completely at room temperature, then refrigerate for at least 2 hours to allow the filling to set.
To make the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
Serve slices of strawberry pie topped with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
4137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.8 g | 263% | |
| Saturated Fat | 117.4 g | 587% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 537.4 g | 195% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 260.8 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 211 mg | 16% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1698 mg | 36% | |
*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.
