Strawberry Pie: A Deliciously Fresh and Fluffy Dessert
A creamy, buttery crust cradles a luscious strawberry filling balanced with a touch of sugar and lemon. Finished with light whipped cream, this classic American pie is perfect for gatherings or a comforting dessert.
Servings: 8 servings
Calories: 220kcal
Ingredients
- For the Pie Crust:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 cold egg yolk
- 2 to 4 tablespoons ice water
- For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine flour and granulated sugar. Add chilled, cubed butter. Use a pastry cutter or fingertips to mix until the mixture resembles coarse crumbs. Add cold egg yolk and mix well. Gradually add ice water, one tablespoon at a time, until dough holds together. Wrap and refrigerate for 30 minutes.
- Preheat the Oven: Preheat to 375°F (190°C) while the dough chills.
- Roll Out the Dough: Lightly flour a surface and roll dough to 1/8-inch thickness. Fit it into a 9-inch pie pan, trim edges, and poke holes in the bottom with a fork.
- Bake the Crust: Place on a baking sheet and bake for 20 to 25 minutes until golden.
- Prepare the Filling: In a bowl, mix strawberries, sugar, cornstarch, lemon juice, and vanilla. Transfer to the baked crust.
- Chill and Set: Add a domed lid (if desired) and refrigerate for 2 hours.
- Make the Whipped Cream: In a chilled bowl, whip cream with sugar and vanilla until stiff peaks form.
- Assemble and Serve: Spread whipped cream on top of the set pie and slice.
Notes
Chill dough for at least 30 minutes before rolling for best results.
Substitute fresh strawberries with frozen, thawed varieties if necessary.
Optional: Add a pie lid or use a lattice top.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Substitute fresh strawberries with frozen, thawed varieties if necessary.
Optional: Add a pie lid or use a lattice top.
Store leftovers in an airtight container in the refrigerator for up to 3 days.