Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but the texture will differ slightly. Thaw completely and drain excess liquid before using. Add an additional tablespoon of cornstarch to account for the extra moisture

How do I know when my pie is perfectly done?

Look for these three signs: a golden-brown crust, visible bubbling around the edges of the filling, and an internal temperature of approximately 175°F if you're using a thermometer

Can this recipe be made ahead for a special occasion?

Absolutely! Prepare the entire pie up to 2 days in advance and store covered in the refrigerator. For the freshest taste, you can also prepare components separately and assemble closer to serving time

Why did my filling turn out runny despite following the recipe?

This typically happens if the cornstarch mixture wasn't cooked long enough to activate its thickening properties, or if the pie didn't cool completely before slicing. Remember that the filling continues to set as it cools

Is refined sugar an ingredient that has to be part of this recipe?

Yes! Replace the granulated sugar with coconut sugar, maple sugar, or a combination of honey and maple syrup (reduce other liquids slightly if using these). The flavor profile will change subtly, adding caramel or maple notes that complement strawberries beautifully

What's the best way to cut strawberries for pie?

For the best texture and presentation, remove the strawberry hulls and slice bigger strawberries into quarters, medium ones into half, and tiny ones unsliced. This creates interesting texture while ensuring even cooking

Can I use this same recipe for other berry pies?

Yes! This versatile base recipe works wonderfully with raspberries, blackberries, or a mixed berry combination. The sugar content should be adjusted based on how sweet the berries you've selected are

Best Strawberry Pie Recipe: Irresistibly Fresh

Description

A delicious homemade strawberry pie with the perfect balance of sweetness and tartness. This recipe features a buttery, flaky crust filled with fresh strawberries and a special thickening method that preserves their natural flavor while creating the ideal jammy consistency.

Ingredients

Scale

2½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cubed
¼ to ½ cup ice-cold water
6 cups fresh strawberries, hulled and halved (about 2 pounds)
¾ cup granulated sugar
¼ cup cornstarch
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
Pinch of salt
1 large egg
1 tablespoon water
1 tablespoon coarse sugar for sprinkling

Instructions

In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Gradually add ice water until the dough just comes together. Form into two discs, wrap in plastic, and refrigerate for at least 1 hour.
In a large bowl, gently toss halved strawberries with sugar and let sit for 20-30 minutes to macerate. Drain accumulated juices into a small saucepan.
Add cornstarch to the juices and whisk until smooth. Heat over medium heat, stirring constantly until the mixture thickens to a glossy gel, about 2 minutes. Remove from heat and stir in lemon juice, vanilla, almond extract, and salt.
Gently fold the thickened mixture back into the strawberries, coating them evenly.
Preheat oven to 425°F (220°C) and place a baking sheet on the middle rack.
Roll out one disc of dough to a 12-inch circle and transfer to a 9-inch pie dish. Pour in the strawberry filling.
Roll out the second disc and either cut into strips for a lattice top or create decorative shapes for the top crust. Place over the filling and seal the edges.
Whisk together the egg and water, then brush over the top crust. Sprinkle with coarse sugar.
Place the pie on the preheated baking sheet and bake for 20 minutes. Reduce temperature to 375°F (190°C) and continue baking for 30-35 minutes more, until the crust is golden brown and the filling is bubbling.
Allow to cool completely on a wire rack for at least 3 hours before serving.

Notes

For a whole grain option, substitute whole wheat pastry flour for all-purpose flour.
For a dairy-free version, use solid coconut oil instead of butter.
Choose strawberries that are fully red with no white shoulders for optimal sweetness.
The cooling period is critical—it allows the filling to set properly for clean slices.
Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
For a gluten-free adaptation, use a quality gluten-free flour blend with ½ teaspoon xanthan gum.
Cut larger strawberries into similar-sized pieces to ensure even cooking.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

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