When those first spring strawberries come around there is nothing more magical than a classic strawberry pie bursting with intense fruit flavor. After all those winter months of eating savory stews and soups, a bite of strawberry pie is a very welcome “HELLO SPRING IS HERE” moment.
There are so many ways to spin strawberry pie but I love this easy recipe because it really highlights the flavor of the fruit. Strawberry is the star and there’s no covering it up. There are both fresh strawberries and a sauce made with mashed strawberries, so you’re literally getting the maximum level of juicy strawberry flavor and texture.
Textural note: because we’re using loads of fresh strawberries, this is not a super firm filling. It has a more liquid filling than a set one so when you slice into it, so expect that there will be some spillage. It shouldn’t, however, be soupy – if you think the cooked mixture is too thin, simply add another tablespoon of cornstarch slurry.
One major point for this recipe: it doesn’t need to be baked, so after you blind bake the crust you’re done with the oven! Definitely a plus for the hot summer months, and also a great make-ahead pie to chill and then serve at your leisure.
Love the strawberry filling but not a pie person? Take the fresh strawberries and cooked mixture and put them over biscuits or cake!
1 lb ripe strawberries, sliced, plus 1.5 cups chopped strawberries
1/4 cup cornstarch
1/2 cup water
1 tbs lemon juice
1 cup sugar
Blind bake the pie crust and sit to cool. I pierce the base of my crust all over with a fork, line it with parchment paper, and fill the shell with pie weights, dried beans, or rice up to the rim. Bake at 425 for about 15 minutes, then remove the filled parchment paper, and continue baking for another 10-15 minutes until the crust is golden brown.
Once the crust is cool, arrange the sliced fresh strawberries in the crust.
In a sauce pan over medium heat, combine the 1.5 cups diced strawberries with 1 cup of granulated sugar until the sugar melts and the strawberries begin to break down. Gently mash the strawberries.
In a small bowl whisk together the water and cornstarch to form a slurry, then slowly drizzle it into the sauce pan.
Lower the heat and stir to fully combine, allow the mixture to gently simmer for 10 minutes until thickened. Watch that this doesn’t stick to your pan or cook at too high of a heat.
Pour the mixture over the fresh strawberries in the pie and use a spoon or spatula to spread it evenly.
Chill the pie for several hours until the filling is completely cool, then serve!