BEST STRAWBERRY PIE RECIPE
This strawberry pie recipe delivers a perfect balance of fresh, sweet, and tangy flavors, encased in a flaky, pre-baked crust. The key to its success lies in a carefully cooked cornstarch glaze that sets beautifully, preventing a soggy pie and ensuring a delightful dessert experience. Garnish with whipped cream for the ultimate summer treat.
Equipment
- Medium bowl
- Pastry blender or fingers
- 9-inch pie plate
- Oven
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Refrigerator
Ingredients
- 1 cup all-purpose flour
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup water
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- ¼ teaspoon red food coloring optional
- 1 quart strawberries, rinsed, stemmed, and dried
- 1 pint whipped cream, for garnish
Instructions
- Prepare the Pie Crust: In a medium bowl, combine the flour and powdered sugar. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the vanilla extract and mix until a dough forms. Press the dough into a 9-inch pie plate. Crimp the edges decoratively.
- Bake the Pie Crust: Preheat oven to 375°F (190°C). Bake the pie crust for 15-20 minutes, or until lightly golden. Let cool completely.
- Prepare the Strawberry Glaze: In a medium saucepan, whisk together the water, granulated sugar, salt, and cornstarch until smooth.
- Cook the Glaze: Bring the mixture to a boil over medium heat, stirring constantly. Continue to cook for 1-2 minutes, or until the glaze is clear and thickened. If you're using it, stir in the red food coloring.
- Cool the Glaze: Remove from heat and let the glaze cool slightly (about 10-15 minutes).
- Assemble the Pie: Arrange the strawberries in the cooled pie crust.
- Pour the Glaze: Gently pour the cooled glaze over the strawberries, making sure to coat them evenly.
- Chill the Pie: Refrigerate the pie for at least 3 hours, or preferably overnight, to allow the glaze to set completely.
- Garnish and Serve: Before serving, garnish with whipped cream. Enjoy!
Notes
For best results, use ripe, fresh strawberries. Pre-baking the crust is crucial to prevent a soggy bottom. Ensure the cornstarch glaze is fully cooked to avoid a starchy taste. Cool the glaze slightly before pouring it over the strawberries to prevent wilting. Chilling the pie thoroughly allows the glaze to set completely. Store leftovers in the refrigerator for up to 3 days.