Fresh Strawberry Pie

This simple strawberry pie recipe transforms fresh berries into a showstopping dessert with minimal effort. The glossy, jewel-toned filling showcases summer's best fruit in a way that makes everyone at the table reach for seconds.

I first made this pie for my daughter's birthday when she requested something "pink and pretty." Three years later, it's still the dessert she asks for most often, and I've perfected the technique to get that perfect jelly consistency every time.

Ingredients

• Frozen pie crust: Saves tremendous time while still delivering a flaky, buttery base for your pie
• Granulated sugar: Brings out the natural sweetness of strawberries without overpowering them
• Cornstarch: Creates the perfect thickness for the filling. Look for a non-GMO variety for best results
• Water: Helps dissolve and activate the cornstarch for a smooth filling
• Strawberry jelly: Intensifies the berry flavor. Use a good quality brand for best results
• Fresh strawberries: The star! Choose bright red berries with no white shoulders for maximum flavor

Step-by-Step Instructions

Prepare the crust:

Bake your frozen pie crust according to package directions until golden brown. The crust needs to be fully baked since we won’t be cooking it again. Allow it to cool completely for at least 30 minutes before filling or your jelly mixture will soften the crust.

Create the filling base:

In a saucepan, thoroughly whisk together sugar, cornstarch, and water until no lumps remain. This step is crucial for a smooth filling. Bring the mixture to a gentle boil over medium heat, whisking constantly to prevent scorching. Once boiling, reduce heat and simmer for 5 minutes until the mixture turns translucent and coats the back of a spoon.

Add the strawberry flavor:

Whisk in the strawberry jelly until completely incorporated. The mixture should be smooth and glossy. Remove from heat and allow to cool for about 15 minutes. The filling will continue to thicken as it cools but should still be pourable.

Assemble the pie:

Arrange sliced strawberries in the cooled pie crust. You can place them in a pattern or simply spread them evenly. Gently pour the cooled strawberry jelly mixture over the berries, ensuring all strawberries are coated. Use a spatula to carefully distribute the filling if needed.

Set the pie:

Refrigerate the pie for at least 3 hours, preferably overnight. This allows the filling to fully set and flavors to meld together. The pie should be firmly set before slicing.

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The strawberry jelly is my secret weapon in this recipe. While many fresh strawberry pies use gelatin, I find the jelly adds an intense berry flavor that complements the fresh strawberries perfectly. My grandmother taught me this trick, and I've never looked back.

Choosing The Perfect Strawberries

For this recipe, strawberry selection makes all the difference. Look for fully red berries with no white shoulders near the stem. The berries should be fragrant when you smell them and firm but not hard. Avoid any with soft spots or mold. If possible, choose locally grown, in-season berries for the most flavor. Remember that smaller berries often pack more flavor than the jumbo varieties.

Storage And Serving

This pie is best enjoyed within 24 hours of making it. Store it covered in the refrigerator for up to 3 days, though the crust will soften somewhat over time. For the prettiest presentation, slice with a sharp knife dipped in hot water and wiped clean between cuts. Serve plain or with a dollop of freshly whipped cream. I avoid vanilla ice cream with this pie as it can overwhelm the delicate strawberry flavor.

Make It Your Own

While this recipe is perfect as written, there are several ways to customize it. Try adding a thin layer of cream cheese mixed with powdered sugar spread on the crust before adding berries. For a boozy version, add a tablespoon of strawberry liqueur to the jelly mixture. You can also experiment with different berries like raspberries or blackberries for a mixed berry version. Just keep the total amount of fruit the same.

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Frequently Asked Questions

→ Can I use a homemade crust instead of frozen?

Yes, you can use homemade crust for added flavor and texture. Just bake it fully before adding the filling.

→ How do I know the glaze has thickened?

The glaze should coat the back of a spoon and have a glossy, consistent texture before removing it from heat.

→ Are frozen strawberries suitable for this pie?

Fresh strawberries are best for this recipe as they retain their texture, but thawed frozen strawberries can work if drained well.

→ How long does the pie need to refrigerate to set?

Refrigerate the pie for at least 2-3 hours to ensure the glaze sets and the flavors meld together.

→ Can I add whipped cream or extra toppings?

Absolutely! Whipped cream or a sprinkle of sliced almonds can enhance the presentation and flavor.