Strawberry Pie: A Delightfully Fresh and Flavorsome Dessert
A fresh and fruity dessert featuring a flaky butter crust filled with sweet-tart strawberries and a light whipped cream topping. Perfect for summer gatherings, this easy-to-make pie delivers a burst of flavor with its juicy strawberries and perfectly balanced filling.
Servings: 8 servings
Calories: 350kcal
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 cold egg yolk
- 2–4 tablespoons ice water
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour and sugar. Cut in chilled butter until the mixture resembles coarse crumbs. Add egg yolk and mix. Add ice water gradually until dough forms. Refrigerate for 30 minutes.
- Bake the Crust: Preheat oven to 375°F (190°C). Roll out dough to 1/8-inch thickness.Fit into a 9-inch pie pan. Prick bottom with fork. Bake for 20–25 minutes until golden. Cool completely.
- Prepare the Strawberry Filling: In a bowl, mix strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Pour into cooled crust. Refrigerate for 2 hours. Serve topped with whipped cream.
Notes
The crust can be made up to a day in advance and refrigerated.
Adjust sugar in the filling if using particularly tart strawberries.
Pie can be stored in the refrigerator for up to 2–3 days.
Adjust sugar in the filling if using particularly tart strawberries.
Pie can be stored in the refrigerator for up to 2–3 days.