Strawberry Pie
This delightful strawberry pie features a deliciously sweet and fruity filling encased in a flaky pie crust. Perfect for summer gatherings or a simple dessert, this pie is sure to please any crowd.
Equipment
- 1 9-inch pie plate
- 1 mixing bowl
- 1 rolling pin
- 1 saucepan
- 1 whisk
- 1 set measuring cups and spoons
Ingredients
- 1 pre-made pie crust pie crust (9-inch)
- 2 quarts fresh strawberries, hulled and sliced
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon butter, diced
- 1 egg egg (for egg wash, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the sliced strawberries, sugar, cornstarch, salt, and lemon juice. Toss gently to coat the strawberries evenly. Let the mixture sit for about 10 minutes to allow the juices to develop.
- Roll out the pre-made pie crust on a lightly floured surface and transfer it to a 9-inch pie plate. Trim the edges, leaving a bit of overhang.
- Pour the strawberry mixture into the pie crust and distribute it evenly. Dot the filling with small pieces of butter.
- If desired, roll out a second pie crust to place on top of the filling (or use lattice strips). If using a whole crust, make slits for steam to escape. Brush the crust with an egg wash for a golden finish.
- Bake the pie in the preheated oven for 40-45 minutes, or until the crust is golden and the filling is bubbly.
- Remove the pie from the oven and let it cool for at least 1 hour before slicing. This allows the filling to set.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat. If using frozen strawberries, ensure they are thawed and drained to prevent excess moisture in the filling. Store any leftovers in the refrigerator for up to 3 days.