Strawberry Pie
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 1/4 cups all-purpose flour
- 1 teaspoon granulated sugar – for crust
- 1/2 teaspoon fine sea salt – for crust
- 10 tablespoons unsalted butter – cold, cut into 0.5-inch cubes
- 5 tablespoons ice water
- 2 pounds fresh strawberries – hulled (~79.5 medium strawberries)
- 3/4 cup granulated sugar – for filling
- 1 pinch fine sea salt – for filling
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice – fresh
- heavy cream – lightly whipped (for serving)
Instructions
1. Combine the all-purpose flour, granulated sugar for crust, and fine sea salt for crust in a bowl. Cut in the unsalted butter with a pastry cutter or fingertips until pea-sized crumbs form.
2. Sprinkle in the ice water, 1 tablespoon at a time, tossing just until the dough holds together when pressed. Form into a 1-inch-thick disc, wrap, and chill until firm, 30–60 minutes.
3. Heat the oven to 400°F (200°C). On a lightly floured surface, roll the dough to a 12-inch circle. Fit into a 9-inch pie plate, trim to a 1-inch overhang, fold under, and crimp. Dock the bottom all over with a fork and freeze 10–15 minutes.
4. Line the shell with parchment and fill with pie weights. Bake 20 minutes. Remove weights and parchment and bake until golden and crisp, 10–15 minutes more. Cool the crust completely, 30–45 minutes.
5. Reserve about 1.5 cups of the best-looking fresh strawberries as neat halves for arranging later. Cut the remaining strawberries into bite-size pieces.
6. In a medium bowl, combine the chopped strawberries with the granulated sugar for filling and the fine sea salt for filling. Let macerate 10 minutes to draw out juices.
7. Scrape the macerated strawberries and their juices into a saucepan and mash lightly. Bring to a simmer over medium heat, stirring.
8. In a small bowl, whisk the cornstarch with the cold water until smooth. Slowly whisk this slurry into the simmering strawberry mixture. Cook, stirring constantly, until glossy and thick enough to leave tracks, 2–3 minutes. Remove from heat and stir in the lemon juice. Let cool to lukewarm, 15–20 minutes, stirring occasionally to prevent a skin.
9. Arrange the reserved strawberry halves cut-side down in the cooled crust. Pour the warm glaze over the strawberries, spreading gently to fill gaps. Tap the pan lightly to settle.
10. Chill until fully set and slices hold clean edges, 2–3 hours. Slice and serve with heavy cream, lightly whipped.
Strawberry pie showcases peak-season berries in a crisp, buttery shell with a glossy, lightly set glaze that tastes like pure fruit. The texture contrasts are the draw: tender berries, a softly gelled, sliceable filling, and a flaky crust. Its fresh, clean sweetness and bright acidity make it a quintessential warm-weather dessert that looks as celebratory as it tastes.
In the United States, strawberry pie rose to prominence alongside mid-20th-century diner and picnic culture, when locally grown berries flooded markets in late spring. Early versions ranged from baked fruit fillings to the now-classic fresh style bound with a stovetop cornstarch glaze. Over time, it became a regional staple for summer gatherings and fairs, prized for delivering the immediacy of fresh strawberries in a true pie format.