Fresh Strawberry Pie Recipe

recipe for fresh strawberry pie, how to make a Strawberry Pie

5 from 2 votes

This simple strawberry pie recipe is the perfect dessert to make during the peak of strawberry season. It’s loaded with fresh berries that have been mixed with a lemon and strawberry glaze and packed inside a flakey homemade pie crust.

Prep Time40

Cook Time15

Chilling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings: 9" pie

Calories: 533kcal

Author: The Carefree Kitchen

Ingredients

Single Pie Crust Recipe

1¼ cups all-purpose flour
1/2 teaspoon salt
4 ounces Crisco or butter
¼ cup water cold

Fresh Stawberry Pie Filling

6 cups fresh strawberries washed and cut into slices
1 cup sugar
4 tablespoons lemon juice
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons butter
1/2 teaspoon strawberry extract
4 drops red food coloring

US Customary - Metric

Instructions

How to Make Homemade Pie Crust

Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour and salt. Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.
Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened. Do not overmix or knead!
Form the dough into a flat disc and wrap in plastic, let rest in the cooler for about 30 minutes - 1 hour.
Once the dough has rested, remove from the plastic wrap and transfer to a lightly floured surface. Using a rolling pin, start in the middle of the dough and roll outwards to make a circle large enough for the dough to hang over your pie plate at least 1/2".
Carefully line a pie plate with the rolled dough then fold the edges under and pinch the edges of the dough to make a decorative edge. Prick the edges and bottom of the pie crust with a fork, about 2 inches apart, then line with parchment paper or aluminum foil and fill with ceramic pie beads or dry beans.
Bake the prepared pie crust in a preheated 425 degree oven for about 12-15 minutes, or until lightly golden on the edges. Remove from the oven and let cool while you make the filling.

Fresh Strawberry Filling

In a medium mixing bowl, add the sliced strawberries and lemon juice, then sprinkle with sugar and mix. Let sit for 30 minutes at room temperature, then drain the strawberries and reserve the juices.
Put the reserved juices into a measuring cup and add enough water to equal 1 cup of liquid, then transfer the liquid to a medium pot.
Add the cornstarch and salt and whisk until smooth, then heat over medium heat, whisking constantly until the mixture starts to bubble and thicken.
Boil for 30 seconds, then remove sauce from the heat and stir in the butter and strawberry extract. Whisk until butter is melted and combined, then let cool to room temperature.
Add the thickened sauce to your fresh strawberries and fold together gently, then pour the entire strawberry mixture into the prepared pie crust and spread evenly.
Cover with plastic wrap and chill in the fridge for at least one hour, or up to 24 hours before serving.
Top or serve with homemade whipped cream if desired. Enjoy!

Notes

Storing instructions: wrap the pie loosely in plastic wrap and store in the fridge for up to 3 days, or in the freezer for up to 2 months.

Make-ahead tips: you can prep the pie crust days in advance. Pre-make and bake the pie crust and store at room temperature overnight or even in the freezer for up to 2 months. Otherwise, the entire pie can be made a day in advance, covered loosely in plastic, and stored in the fridge.

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