I love this fresh strawberry pie recipe. We coat the strawberries in an outrageously delicious homemade strawberry glaze. The homemade glaze is thick enough to hold the strawberries together but loose enough that a couple of stray strawberries may fall onto the plate (nothing like jello here). For more summery fruit pies, see our recipes for blueberry pie and cherry pie!
Key Ingredients
Strawberries: I love using fresh strawberries for this pie. I use them in two ways. First, I make a strawberry glaze. Then, I use the glaze to hold more fresh strawberries together, filling the pie. Cornstarch: Thickens our strawberry glaze. Sugar: Sweetens our simple strawberry glaze. I use granulated sugar. Lemon juice, vanilla, and almond extract: Add so much flavor to this strawberry pie. I especially love the almond extract. Pie dough: This is a single-crust pie, and you must prebake the crust before adding the strawberry filling. I love this flaky pie crust recipe and highly recommend it for this pie.
How to Make Strawberry Pie
This is a fresh strawberry pie, which means our strawberries are left uncooked. I serve this chilled with fresh whipped cream! You’ll start by preparing your pie crust. I use this pie crust recipe and prebake it. Roll out your dough so that it is an inch or so larger than your pie dish, and then gently fit it into your dish. Trim and crimp the edges (you can see me do this in our video), and then use a fork to prick the bottom of the crust. Line the crust with foil, and add pie weights (or use uncooked rice or beans) to weigh the foil down. Bake your crust until golden brown. Remove the pie weight and foil, brush over an egg wash, and bake again until the egg wash is dry and shiny. Set your crust aside to cool, then make the strawberry pie filling. For the filling, I make a fresh strawberry glaze. It’s really simple. Add strawberries to a saucepan and mash them with sugar, cornstarch, vanilla, almond extract, lemon juice, and salt. Simmer over medium heat until the sugar dissolves and the glaze thickens. Cool the glaze on the counter, stir it with fresh strawberries, and then add to your prebaked pie shell. Since the glaze is thick and sticky, it holds the strawberries in place in the pie. Not so much that it’s like jello, but just enough. A strawberry or two might fall out when you slice into the pie, but I’m totally cool with that! This strawberry pie is amazing with lots of homemade whipped cream piled on the top (for non-dairy whipped cream, see our whipped coconut cream). For another strawberries and cream inspired dessert, try our homemade strawberry shortcake! 1 ½ pounds (680g) quartered and hulled strawberries, 5 cups 2/3 to 3/4 cup (135g to 150g) sugar, adjusted according to the sweetness of the strawberries 1/4 cup (30g) cornstarch 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1 tablespoon lemon juice 1/8 teaspoon salt 1 egg yolk 1 tablespoon cream Homemade whipped cream or whipped coconut cream 2Fold the edges of the dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges. 3Pierce the bottom of the crust with a fork (this prevents air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. Then, fill the foil with dried rice, dried beans, or use pie weights. Refrigerate 30 minutes or until firm to the touch. 4While the crust is chilling, preheat the oven to 425°F (220°C). Place a baking sheet on a middle oven rack. 5Place the pie crust on the preheated baking sheet and reduce the oven temperature to 400°F (200°C). Bake for 20 to 30 minutes or until the crust is golden. 6Remove the rice, beans, pie weights, and foil from the pie crust. 7Make an egg wash by whisking the egg yolk and cream in a small bowl. Brush the bottom and sides of the crust with egg wash. Bake until the egg wash is dry and shiny, 3 to 5 minutes. Cool the crust completely before filling. 2Add the sugar, cornstarch, vanilla extract, almond extract, lemon juice, and salt. 3Bring to a simmer over medium heat and cook, stirring occasionally, until the sugar dissolves and glaze has thickened, about 5 minutes. Cool completely. 4Fold the remaining 3 cups of strawberries into the cooled glaze until well coated. Spoon the strawberry filling into the cooled pie crust. 5Refrigerate the strawberry pie for at least 2 hours before cutting to allow the filling to set (remember it won’t set as firmly as jello). 6Top with whipped cream.
