Strawberry Pie Is The Go-To Fruity Explosion For Every Summer Evening
There’s something about strawberries that really makes for a great dessert. It’s the tartness, sweet ripeness, and the way it blends in with sugar. It's a pie that can please everyone. I mean, who hates strawberry pie?!
When making strawberry pie, I was looking for two things: a buttery flaky crust, and an abundant strawberry filling with the right consistency. This recipe has something special going for it, thanks to a combination of cornstarch and pectin. Why you may ask? Well... to get that perfect “sauce” that coats the strawberries, you need a combination of both. If you use gelatin, it’ll just be strawberry Jell-O mixed with fresh strawberries (which I’m not against at all…but would rather save it for a different occasion), but this pie won’t be like that at all. With the cornstarch and pectin, it’ll come together like a light glaze that melts in your mouth, kinda like a strawberry syrup mixed with vanilla ice cream. Keep reading on for all of my top tips on how to make this summertime pie, from the filling to the crust.
Yields: 8 servings
Prep Time: 10 mins
Total Time: 4 hours 30 mins
Ingredients
All-purpose flour, for rolling
1
batch store-bought or homemade pie dough, room temperature
3 lb.
fresh strawberries, hulled, sliced, divided
2 tbsp.
cornstarch
Pinch of kosher salt
1 c.
(200 g.) granulated sugar
2 tbsp.
pectin
2 tbsp.
fresh lemon juice
Directions
On a lightly floured surface, roll out dough starting from the middle and away from you once. Roll again from the middle and toward you. Rotate dough 90° and repeat, dusting surface with flour to prevent sticking, until you have a 12" round.
Carefully unfurl dough into a 9" pie dish. Press dough into bottom and up sides of dish, leaving a 1" overhang and trimming any excess. Tuck overhang under edge of dish; crimp with a fork. Refrigerate until cold, about 30 minutes.
Place a rack in center of oven; preheat to 375°. Place a piece of parchment or foil over dough so bottom and sides are covered. Fill pie dish with pie weights, dried beans, or rice.
Bake crust 15 minutes. Remove pie weights and parchment and continue to bake until golden brown and bottom is dry to the touch, about 10 minutes more. Let cool.
Meanwhile, in a small saucepan over medium heat, cook sugar, cornstarch, salt, and 1 pound strawberries, stirring occasionally, until you start to see steam, about 2 minutes. Smash strawberries until a puree forms. Continue to cook, smashing occasionally, until slightly darkened in color and thicker, about 8 minutes. Remove from heat and add pectin. Cook over medium heat, stirring, until mixture thickens, about 1 minute more.
Transfer strawberry mixture to a large bowl. Add lemon juice and stir to combine. Add remaining 2 pounds strawberries and fold until strawberries are coated.
Pour filling into crust; smooth with a spatula. Refrigerate until set, at least 3 hours or up to overnight.
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