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A vibrant slice of strawberry pie topped with whipped cream on a white plate, with a whole pie and fresh berries in the background.
Daniel

Classic Fresh Strawberry Pie

This delightful Fresh Strawberry Pie features a flaky butter crust filled to the brim with vibrant, ripe strawberries coated in a sweet, glistening strawberry glaze. It's a quintessential summer dessert, best served chilled.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the All-Butter Pie Crust
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter very cold, cut into 1/2-inch cubes
  • 3-5 tbsp ice water
For the Strawberry Filling and Glaze
  • 6 cups fresh strawberries hulled and rinsed (about 2.5 lbs)
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 cup cold water
  • 1 tbsp lemon juice freshly squeezed
  • optional: few drops red food coloring for brighter glaze
For Serving (Optional)
  • as needed whipped cream or vanilla ice cream

Equipment

  • 9-inch pie plate
  • Large Mixing Bowl
  • Small mixing bowl
  • Saucepan
  • Whisk
  • Rolling Pin
  • Parchment Paper
  • Pie weights or dried beans

Method
 

Prepare the Pie Crust
  1. In a large bowl, whisk together the flour and salt. Cut in the very cold butter cubes using a pastry blender, two knives, or your fingertips until the mixture resembles coarse meal with some pea-sized butter chunks.
  2. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes (or up to 2 days).
  3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges as desired. Prick the bottom of the crust several times with a fork. Place the pie shell in the freezer for 15 minutes while you preheat your oven to 400°F (200°C).
  4. Line the chilled pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then continue baking for another 5-7 minutes, or until the crust is lightly golden brown. Let cool completely on a wire rack.
Prepare the Strawberry Filling and Glaze
  1. Hull and rinse all 6 cups of strawberries. Set aside 4 cups of the freshest, best-looking strawberries whole or halved for the pie's main filling. For the glaze, finely chop the remaining 2 cups of strawberries.
  2. In a medium saucepan, combine the chopped strawberries, granulated sugar, cornstarch, cold water, and lemon juice. Whisk until the cornstarch is dissolved.
  3. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 3-5 minutes, continuing to stir, until the mixture thickens and becomes translucent. Remove from heat. If desired, stir in a few drops of red food coloring for a brighter color. Let the glaze cool slightly.
Assemble and Chill the Pie
  1. Arrange the reserved 4 cups of fresh strawberries in the cooled pie crust, cut-side down if halved, creating an attractive pattern. You can stack them slightly to create height.
  2. Carefully pour the slightly cooled strawberry glaze evenly over the fresh strawberries in the pie crust, ensuring all berries are coated.
  3. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the glaze to set completely and the flavors to meld.
  4. Slice and serve chilled, optionally topped with a dollop of fresh whipped cream or a scoop of vanilla ice cream.

Notes

For the best flavor and texture, use very ripe, in-season strawberries. If your pie crust browns too quickly during blind baking, you can cover the edges with aluminum foil. This pie is best enjoyed within 2-3 days. Store leftovers covered in the refrigerator.