Fresh Strawberry Pie

Fresh strawberry pie is a delicious, summer dessert that is loaded to the brim with juicy, ripe strawberries tossed in a homemade strawberry glaze, all packed into a flakey and buttery pie crust. This mouthwateringly delicious is super easy to throw together, and goes so well served with a dollop of whipped cream on top. This pie is so good, you have to try it.

Ingredients

Instructions

  1. Prepare the pie dough. If using homemade pie dough, roll out the pie dough and place it into a 9-inch pie dish. Gently press down and trim any excess dough from the sides. Use a fork or your fingers to crimp the edges. If using a store-bought pie crust, it should already be pressed into a disposable pie dish. 
  2. Blind bake the crust. Blind bake the pie crust in a 400F preheated oven for 20 minutes until the edges turn golden brown. If you are using store-bought pie dough, blind bake according to the package instructions. (To help the crust stay in place while baking, you can fill with pie weights for the first 10 minutes, and then remove). Once baked, transfer onto a wire rack and cool completely. 
  3. Make the strawberry glaze. While the crust is baking, prepare the strawberry glaze by adding 2 cups strawberries to a medium saucepan. Use a fork to mash the strawberries. Then add sugar, vanilla, lemon juice, lemon zest, and cornstarch. Stir well until well combined and bring to a simmer over medium heat until thickened to a desired consistency, about 5 minutes. (Do not use high heat to cook the glaze and stir constantly to make sure the mixture is cooked evenly). Set side and let cool for 15 minutes. 
  4. Assemble the pie. In a medium mixing bowl, combine the remaining 3 cups strawberry with cooled strawberry glaze and toss well to coat evenly. Carefully transfer the strawberry mixture into the pie crust and refrigerate for 2-3 hours (or longer) until the filling is set completely. 
  5. Serve. Slice and serve with a dollop of whipped cream on top.