Easy Fresh Strawberry Pie 🍓🥧 | No-Fail Homemade Dessert Everyone Loves

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: graham cracker crust

Graham cracker crust is often less expensive and easier to prepare.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar can provide a similar sweetness at a lower cost.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Store-bought whipped topping is often less expensive than fresh cream.

Start by making the pie dough. In a large bowl, mix together 5 and 1/2 cups of all-purpose flour, 1 and 1/2 teaspoons of salt, 1 teaspoon of baking powder, and 3 tablespoons of brown sugar.

Cut 2 cups of cold butter into little cubes and add them to the flour mixture, tossing to prevent sticking.

Using a stand mixer, mix the butter into the flour until it resembles a coarse meal. Alternatively, you can do this by hand or in a food processor.

Add 1 egg to the mixture and continue mixing until incorporated into a dry, crumbly mixture.

Combine 1 tablespoon of vinegar with 3/4 cup of cold water, then slowly add this to the mixture while the mixer is running until the dough holds together.

Split the dough into three equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate.

On a lightly floured surface, roll out the dough to about an eighth of an inch thick, ensuring it doesn't stick to the counter.

Form the rolled dough into a pie plate, trim the edges, and chill in the freezer for 15 minutes.

Dock the bottom of the chilled pie crust with a fork, then line with parchment paper and fill with pie weights or dried beans.

Preheat the oven to 375°F (190°C) and bake the pie crust for 15 minutes. Remove from the oven, take out the weights and parchment, pierce the bottom again, and return to the oven for another 15 minutes or until golden brown.

Wash and trim 2 and 1/4 pounds of fresh strawberries, setting aside half for fresh mixing. Cut the remaining strawberries and add them to a saucepan with 1/2 cup of water, mashing to release juices.

In a bowl, mix 1 cup of sugar, 1/3 cup of cornstarch, and 1/4 teaspoon of salt, then stir this mixture into the saucepan with the strawberries and water.

Cook the mixture over medium heat, stirring occasionally, until it simmers and thickens to a gel appearance.

Remove from heat and stir in 1 teaspoon of lemon juice, then fold in the reserved fresh strawberries.

Let the filling cool slightly before spooning it into the prepared pie crust.

Refrigerate the pie for at least 3 hours or overnight to set.

Serve chilled, topped with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens