Best Strawberry Pie
A delightful and simple strawberry pie featuring a flaky crust and a vibrant strawberry filling, perfect for family gatherings and creating lasting memories.
Ingredients
For the crust
- 1 ¾ cups all-purpose flour For a richer crust, substitute part with whole wheat flour or graham cracker crumbs.
- ½ cup unsalted butter (cold, diced) Ensure butter is cold for a flakier crust.
- ¼ cup granulated sugar
- 5 to 6 tablespoons cold water Add gradually until dough holds together.
For the filling
- 4 cups fresh strawberries (hull and slice them) Using fresh strawberries elevates the taste.
- 1 cup granulated sugar Adjust according to taste.
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice (freshly squeezed)
- 1 pinch salt
Instructions
Preparation of Pie Crust
- In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold, diced butter and mix until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough holds together. Don’t overwork it! Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Making the Strawberry Filling
- In a saucepan, combine the sliced strawberries, sugar, cornstarch, lemon juice, and salt. Stir gently and let this mixture sit for about 10 minutes.
- Cook over medium heat until the mixture starts to bubble and thickens (about 5-7 minutes), then remove from heat to cool slightly.
Assembling the Pie
- Preheat your oven to 425°F (220°C). Roll out the chilled pie dough on a floured surface until it’s about 1/8 inch thick. Transfer to a pie plate.
- Pour the strawberry filling into the prepared crust, spreading evenly.
Baking
- Bake for 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes, until the crust is golden brown.
Cooling and Serving
- Allow the pie to cool at room temperature for at least an hour before slicing. This helps the filling set up beautifully.
Notes
Store the pie tightly covered in the refrigerator for up to 3-4 days. For longer storage, freeze it tightly wrapped in foil or plastic wrap for up to 2 months.