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Fresh Strawberry Pie Recipe

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3.8 from 13 reviews

This Fresh Strawberry Pie features a tender, buttery, and perfectly flaky homemade pie crust filled with a luscious, glossy strawberry glaze and crowned with fresh, juicy berries. Finished with a dollop of homemade whipped cream, this classic summer dessert is refreshing and visually stunning. The pie is blind-baked for a crisp crust and combines a natural strawberry puree glaze with sweetened fresh strawberries, making it both flavorful and elegant.

Ingredients

Pie Crust

  • 1¼ cups all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into ¼-inch slices
  • ¼ cup chilled solid vegetable shortening, cut into 2 pieces
  • 2 tablespoons vodka (cold)
  • 2 tablespoons ice water

Strawberry Filling

  • 3 lbs fresh strawberries, gently rinsed and dried, hulled
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)
  • Pinch of salt
  • 1 tablespoon lemon juice

Whipped Cream

  • 1 cup heavy cream
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Pie Dough: In a food processor, combine ¾ cups flour, sugar, and salt with 2 one-second pulses. Add the cold butter and shortening; pulse until the dough forms clumps about 7-10 seconds. Scrape sides, add remaining ½ cup flour, and pulse 4-6 times until dough is evenly distributed. Transfer to a bowl.
  2. Add Liquids and Form Dough: Sprinkle vodka and ice water over the dough. Fold and press the mixture with a spatula until slightly tacky and sticks together. Turn dough onto a floured surface and form a 6-inch round. Roll gently and quickly into a 13-inch circle, turning frequently to prevent sticking.
  3. Transfer Dough to Pie Plate: Place rolled dough into a 9-inch pie dish, pressing down gently on bottom and sides. Trim dough to 1 inch beyond edge, tuck under to align with the pie plate edge, and flute edges or fork-press. Refrigerate for at least 2 hours.
  4. Blind Bake the Crust: Preheat oven to 350°F and position rack in the lower-middle. Line chilled crust with foil and fill with granulated sugar to weigh it down. Bake for 55-60 minutes until golden brown. Remove foil and sugar, and cool crust completely on a wire rack.
  5. Prepare Strawberry Puree: Select about 6 ounces of small or less attractive berries, halving large ones. Process in a food processor until smooth, about 20-30 seconds, yielding roughly ¾ cup puree.
  6. Cook Strawberry Glaze: In a medium saucepan, whisk sugar, cornstarch, Sure-Jell, and salt. Stir in berry puree. Cook over medium-high heat, stirring constantly until full boil. Continue boiling and stirring for 2 minutes to cook cornstarch. Remove from heat and stir in lemon juice. Let cool to room temperature.
  7. Combine Filling: Pick over remaining strawberries, measure 2 pounds, and halve extra-large berries. Gently fold berries into cooled glaze until evenly coated. Spoon mixture into cooled pie shell, mounding berries attractively and tucking cut sides down. Refrigerate for about 2 hours until chilled.
  8. Make Whipped Cream: Using an electric mixer, whisk heavy cream, sugar, and vanilla on low until frothy, then medium speed until stiff peaks form. Pipe or dollop whipped cream onto chilled pie just before serving. Serve pie within 5 hours of chilling.

Notes

  • Use cold butter and shortening for a flakier crust.
  • Keep dough and liquids chilled as you work to maintain texture.
  • Blind baking the crust prevents sogginess from the filling.
  • Use Sure-Jell for low-sugar recipes to ensure proper set of the glaze.
  • Handle strawberries gently to preserve their shape and freshness in the filling.
  • Serve the pie within 5 hours after chilling for best texture and flavor.

Find it online: https://marthatasty.com/fresh-strawberry-pie-recipe/