Description
A delicious strawberry pie made with fresh strawberries and a flaky all-butter crust.
Ingredients
Scale
- 1 All Butter Pie Crust (pre-baked and cooled)
- 2–3 pounds fresh strawberries (buy 3 lbs to be safe)
- 1 cup (200g) granulated sugar
- ⅓ cup (79 ml) water
- 3 tablespoons (24g) cornstarch
- Whipped cream (for garnish)
Instructions
- Blind Bake your crust according to package or recipe directions.
- Measure out about 2-3 cups of berries, hull and slice them in half, then measure out 2 cups (approximately 300g). Crush them using a potato masher.
- Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing.
- To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust.
- Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.
- This pie is best eaten the same day it’s made. It will get weepy if refrigerated overnight.
Notes
- Make the strawberry filling the day before for even better flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg