Description
A classic Southern dessert featuring fresh strawberries in a buttery crust, ideal for summer gatherings.
Ingredients
Scale
- 1 pie crust, pre-baked
- 4 cups fresh strawberries, hulled and sliced
- 1 cup sugar
- 1/4 cup corn starch
- 1/41/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons butter
- whipped cream for topping
- Optional: 1 cup honey instead of sugar
- Optional: all-purpose flour instead of corn starch
Instructions
- Pre-Bake Pie Crust: Start by preheating your oven to 375 degrees F. Once that’s done, pop your pie crust into the oven until it’s lightly golden, about 10 minutes. This step helps avoid a soggy base later on. Just keep an eye on it to ensure it doesn’t turn too dark.
- Prepare Strawberry Filling: In a mixing bowl, mix your fresh strawberries with corn starch and sugar (or honey if using). You will notice the strawberries start to release their juices, which is what you are aiming for. Be cautious about adding too much sweetener, as this can overwhelm the natural fruit flavor.
- Cook Filling Mixture: Transfer the strawberry mixture to a saucepan and cook over medium heat. Stir it frequently until it thickens up and starts to bubble, which should take about 5 minutes. It will smell amazing! Do not skip this step; undercooking can lead to a runny filling.
- Cool Filling Slightly: Once thickened, take the filling off the heat and let it cool for a bit. It should still be warm but not steaming hot when you pour it into the crust. Skipping this step can cause the crust to become soggy.
- Fill Pie Crust: Carefully pour the strawberry filling into your pre-baked pie crust. Spread it out evenly so every slice gets the lovely strawberry goodness. If you notice any large bubbles, gently pop them to avoid weird textures in your pie.
- Chill Before Slicing: After filling the crust, let your pie cool to room temperature, then pop it in the fridge for about 10 minutes. This helps everything to set nicely. Do not rush this part; cutting it too soon can make the filling ooze out.
- Serve and Enjoy!: Once it is chilled, slice a piece and dig in! You will savor the sweet strawberries and buttery crust. If you are worried about leftovers, do not; everyone will love it!
Notes
- Storage Tips: Cover the pie with plastic wrap and store it in the refrigerator for up to 3 days.
- Expert Tips: Use fresh, ripe strawberries for the best flavor. Let the pie cool completely before slicing to prevent spilling.
- Reheating Instructions: Not applicable as this pie is served chilled.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or drizzle with chocolate sauce for added flavor. Pair with a mint garnish for freshness.
- Recipe Variations: Add a layer of cream cheese at the base for extra richness. Mix in some blueberries for a berry blend pie. Top with a crumble for added texture.
- Ingredient Notes: Select ripe strawberries for vibrant color and flavor. If fresh strawberries lose their vibrancy, toss them with a bit of lemon juice prior to adding them to the pie for brightness.
- Substitutions: Use all-purpose flour instead of corn starch in equal amounts. If you prefer a different flavor, consider honey instead of sugar, adjusting according to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg