Fresh Strawberry Pie
This pie skips the artificial stuff completely. You’ll cook half the strawberries into a glossy glaze, then fold in fresh berries for the perfect texture contrast.
The result? Bright strawberry flavor that actually tastes like summer.
Pick Strawberries at Peak Ripeness
Look for berries that smell sweet at the stem end. They should give slightly when pressed but not feel mushy. Avoid strawberries with white shoulders – they were picked too early and won’t develop more sweetness. Size doesn’t matter as much as fragrance and deep red color throughout.
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Master the Two-Berry Technique
You’ll puree and cook 2 cups of berries into a thick glaze, then fold in 3 cups of fresh sliced strawberries. This creates layers of flavor – intense cooked berry taste plus bright fresh notes. The cooked berries act as both thickener and flavor base.
Temperature Control Prevents Weeping
Cool the cooked strawberry mixture to room temperature before adding fresh berries. Hot filling will make fresh strawberries release water and turn your pie soggy. The cornstarch needs this cooling time to fully activate and create the right consistency.
Blind Baking Creates Crisp Foundation
Your crust needs a full blind bake since there’s no oven time after filling. Use pie weights and bake until the bottom looks dry and lightly golden. A soggy bottom crust will ruin an otherwise perfect pie. Let it cool completely before adding filling.
Avoiding the Dreaded Soggy Slice
- Pat sliced strawberries dry with paper towels before folding into glaze to remove excess surface moisture.
- Serve pie within 24 hours for best texture – longer storage makes the crust soften despite proper technique.
Frequently Asked Questions
Which strawberry varieties work best for this recipe?
Use sweet varieties like Albion or Seascape. Avoid overly tart berries since the glaze relies on natural strawberry sweetness to balance the sugar.
Can I reduce the sugar without affecting texture?
Don’t go below 1/2 cup sugar – it helps the cornstarch thicken properly and preserves the fresh berries in the filling.
How do I know when the glaze has thickened enough?
The mixture should coat the back of a spoon and hold its shape when you draw a finger through it.
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Fresh Strawberry Pie
Ingredients
Equipment Needed
- 9-inch pie pan
- Food processor or potato masher
- Medium saucepan
- Fine-mesh strainer
- Pie weights or dried beans
- Parchment paper
Instructions
- Prepare crust: Preheat oven to 425°F. Roll out pie crust and fit into 9-inch pie pan. Trim edges and crimp decoratively. Line with parchment paper and fill with pie weights.
- Blind bake crust: Blind bake crust for 15 minutes. Remove weights and parchment, then bake 8-10 minutes more until bottom is dry and lightly golden. Cool completely on wire rack.
- Puree strawberries: Select 2 cups of the less perfect strawberries. Puree them in food processor until mostly smooth with some small chunks remaining. You should have about 1 1/2 cups puree.
- Cook strawberry glaze: Combine strawberry puree, sugar, cornstarch, and salt in medium saucepan. Whisk until cornstarch dissolves completely. Cook over medium heat, stirring constantly, for 5-7 minutes until mixture thickens and bubbles.
- Finish and cool glaze: Remove from heat and stir in lemon juice, butter, and vanilla. Press mixture through fine-mesh strainer to remove any lumps. Cool to room temperature, about 30 minutes.
- Combine with fresh berries: Slice remaining 3 cups strawberries into 1/4-inch thick pieces. Gently fold sliced strawberries into cooled glaze until evenly coated.
- Assemble and chill pie: Spoon strawberry mixture into cooled pie crust, mounding slightly in center. Refrigerate for at least 4 hours or overnight until filling is completely set before serving.
Nutrition Facts
Per Serving (1 serving)
