Description
A delicious strawberry pie made with a flaky, buttery crust and topped with fresh strawberries and a sweet glaze.
Ingredients
Scale
- 1 (1×9-inch) chilled pie dough (for one 9-inch pie)
- 1 1/2 pounds (680g) quartered and hulled strawberries (about 5 cups)
- 2/3 to 3/4 cup (135g to 150g) sugar, adjusted according to sweetness
- 1/4 cup (30g) cornstarch
- 11/2 teaspoon vanilla extract
- 1/41/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 1/81/2 teaspoon salt
- 1 egg yolk
- 1 tablespoon cream
- Homemade whipped cream or whipped coconut cream
Instructions
- Pre-Bake The Crust: Start by rolling out the dough for your pie crust until it is about a quarter-inch thick. You should feel its smooth texture as you roll; this means it is perfect for holding your filling. Do not skip this step—baking it ahead helps avoid a soggy bottom! Make sure not to overwork the dough; it could become crumbly. Preheat the oven as necessary, and bake the crust until lightly golden.
- Prepare The Glaze: In a saucepan, combine fruit preserves with a splash of lemon juice. Heat them until they are bubbly and fragrant. You will know it is ready when it starts to thicken slightly. Avoid letting it boil too long, or it might become too thick!
- Layer Strawberries In Crust: Once your crust is cooled, layer the fresh strawberries inside. Feel the burst of freshness as you pile them high! It is fine if the strawberries are not perfectly even; the glaze will help fill any gaps. Just watch out for overfilling, which could lead to a messy pie.
- Add The Glaze: Drizzle the warm glaze over the strawberries, ensuring each one is nicely coated. This enhances flavor and helps keep your filling together. A common mistake here is being too shy with the glaze—make sure to coat thoroughly.
- Cool & Serve: Let the pie chill in the fridge for a bit until everything is set. You will see the glaze firming up as it cools, which makes it easier to slice later. Patience pays off here, so resist the urge to dig in right away!
- Top It Off: Before serving, whip some heavy cream until it is light and fluffy. Use chilled utensils for the best results. Carefully spoon the whipped cream over each slice for added texture. Be careful not to overbeat the cream, or you could end up with butter!
Notes
- Storage Tips: Best eaten the day it is made. Store leftovers in the refrigerator for up to 3 days but note the crust may become soggy.
- Keep leftovers loosely covered to minimize moisture.
- Expert Tips: If the pie filling seems too watery, waiting for the glaze to thicken properly before adding strawberries can help achieve the right consistency.
- When making the crust, adjusting the fat-to-flour ratio might be necessary to prevent it from becoming too crumbly; adding a little liquid can remedy this.
- For a fluffy whipped cream topping, chilling both the mixing bowl and beaters before whipping will make a noticeable difference in texture.
- Reheating Instructions: Not applicable as this pie is served chilled.
- Serving Suggestions: Serve with a dollop of whipped cream on top. Pair with vanilla ice cream for a delightful contrast. Garnish with mint leaves for added freshness.
- Recipe Variations: Use blueberries or raspberries for a mixed berry pie. Add a layer of cream cheese under the strawberries for extra richness. Drizzle with chocolate sauce for a decadent twist.
- Ingredient Notes: When selecting strawberries, taste them first to adjust sugar content in the glaze; sweeter strawberries may require less sugar for a well-rounded flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 24g
- Sodium: 0mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg