Description
This Homemade Fresh Strawberry Pie is a delightful and refreshing dessert perfect for summer. It features a crisp pre-baked pie crust filled with fresh strawberries glazed in a homemade sweet, thickened strawberry sauce. The no-bake filling is topped with an optional whipped cream for extra creaminess, making it a simple yet impressive treat to enjoy on warm days.
Ingredients
Scale
Pie Crust
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
Filling
- 6 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Optional Topping
- Whipped cream for serving
Instructions
- Prepare the Strawberry Glaze: In a medium saucepan, mash 1 cup of the strawberries to release their juices. Add the sugar, cornstarch, water, and lemon juice to the mashed strawberries. Cook the mixture over medium heat, stirring constantly to prevent lumps, until it thickens and becomes glossy, approximately 5 to 7 minutes.
- Add Flavor and Cool: Remove the saucepan from heat and stir in the vanilla extract. Allow the glaze to cool to room temperature, ensuring it sets properly when poured over the strawberries.
- Assemble the Pie: Arrange the remaining whole or halved strawberries evenly in the pre-baked pie crust, creating a visually appealing layer.
- Glaze the Strawberries: Pour the cooled strawberry glaze evenly over the arranged strawberries. Use a spatula gently to spread the glaze and cover all the berries for a uniform shine and flavor.
- Chill to Set: Place the assembled pie in the refrigerator and chill for at least 2 to 3 hours until the glaze is set and the pie is fully chilled.
- Serve: Serve the pie cold, optionally topped with whipped cream for added richness and creaminess.
Notes
- For best flavor and texture, use ripe, in-season strawberries.
- The pie is best served the same day it is made to enjoy peak freshness.
- Leftovers can be stored covered in the refrigerator for up to 2 days.
