This strawberry pie is fresh and vibrant and absolutely overflowing with strawberry flavor. The handmade jam-like filling pairs perfectly with the flaky crust. Served with fresh whipped cream, it tastes like summer.
Strawberry-mint pie.
I made a fresh strawberry pie last summer to enjoy the luscious strawberries. I tried many strawberry pie recipes, but most required gelatin. I wanted jam, not strawberry jello. I am delighted I created this dish.
My strawberry pie is perfect. Fresh and luscious, it tastes like strawberries. For a light, flaky crust, I use shortening. With that as the base and the gelatin-free filling bursting with fresh strawberry taste, this will become a year-round dessert.
Winter strawberries have improved, so you can prepare this strawberry dessert any time of year with matured, deep red store-bought berries. Fresh-picked berries are best, so prepare it in season!
Even a new baker should try this pie’s flaky, delicious crust. Using a pre-made pie crust saves time and effort. Homemade crusts are best.
These strawberry dessert ideas are perfect for June strawberry lovers like me. Strawberry mousse cake is rich. Strawberry shortcake cake feeds a bunch. The strawberry cake on the counter is hard to refuse.
Strawberry-mint pie.
Recipe Shot
Fresh strawberry taste.
Texture: Thick strawberry jam with a flaky crust.
EASE: Crusts require practice, but filling is simple.
Crust takes 2 hours. Faster filling.
You Need
Ingredients
- AP flour
- Granulated sugar—I add sugar to my pie crusts, but you can leave it out. The filling need it.
- Salt tempers sweetness.
- Unsalted butter – Butter helps the crust taste rich and the filling velvety.
- Vegetable shortening – Flaky crust.
- Ice water prevents butter from melting before baking.
- Fresh strawberries.
- Vanilla extract—I use homemade but high-quality extract.
- Ground cinnamon—a hint of cinnamon.
- Cornstarch thickens filling.
White plate with strawberry pie.
Best Strawberry Pie Recipe
The strawberry filling is a rich, chunky jam with so much flavor that it’s easy to perfect. The crust makes this recipe. DIY crusts are flakier and tastier than store-bought ones.
How to Make The Best Strawbery Pie
Mix dry ingredients. Mix flour, sugar, and salt. Whisk thoroughly.
Mix butter and shortening. Cut the butter and shortening until pea-sized crumbs form. Some larger pieces are fine. Toss with a fork after adding just enough ice water to moisten the flour mixture. Stop adding water when it holds together when squeezed.
Knead dough. Knead until smooth. Make a disk, wrap tightly in plastic wrap, and chill for at least 30 minutes.
Make crust. Roll the dough into a 12-inch circle and gently place in a 9-inch pie pan. Leave a 1-inch overlap on the pie pan sides. Fold excess dough under and pinch to flute. Refrigerate 1 hour.
Bake. Preheat the oven to 400°F with the rack on the lowest third. Remove the pie pan from the refrigerator, pierce the bottom of the crust with a fork, and line the shell with enough parchment paper to pick up by the ends when removing the pie weights. Waxes smoke.
Bake the lined shell with pie weights, uncooked rice, or dried beans for 15 minutes until gently brown. Remove the parchment paper and pie weights and bake the crust another 15 minutes until golden brown. Cover with aluminum foil if edges are browning. Cool oven.
Weighted pie shell.
Pie crust.
Fill it. Pulse half the strawberries in a food processor until chopped. Do not purée. Be hefty. Add sugar, vanilla, and cinnamon to a large pot with minced berries and liquids. Bring to a simmer over medium-low heat and cook until the sugar dissolves and the mixture bubbles, 2–3 minutes.
till thickened. Dissolve cornstarch in water in a small bowl. Stir the cornstarch mixture in the pot for 2–3 minutes until thick and shiny. Stop the heat. Fold the remaining fresh strawberries into the rich sauce.
Cool crust. Put strawberry filling in chilled pie crust. Refrigerate for 2 hours to set. With handmade whipped cream.
Blended strawberries.
Strawberry puree, sugar, cinnamon in saucepan.
Strawberry pie.
Handy tip:
Metal or tempered glass pans are needed to refrigerate the crust before baking. Try a disposable aluminum pie pan.
Strawberry pie fork nibble.
Success Tips
Shortening: Butter is not recommended for this crust. The crust will be fragile and hard to roll.
Fresh strawberries are excellent.
& Freezing
The baked crust can be refrigerated for 2 days in plastic.
Refrigerated pie lasts 3 days.
Ingredients
For crust
1.5 cups (195 g) all-purpose flour
2-tablespoon granulated sugar
1/4 teaspoon salt
5 tablespoons cold, cut-up unsalted butter
4 tablespoons cold, chopped vegetable shortening
5-tablespoon ice water
To fill
2 pounds (907 g) fresh strawberries, tops removed, roughly sliced
200 g granulated sugar
1 tsp vanilla
1/2 teaspoon ground cinnamon
4-tablespoon cornstarch
60 ml water
Instructions
Crust it.
Mix flour, sugar, and salt. Whisk thoroughly.
Cut the butter and shortening into the flour mixture until lentil-sized crumbs form. Some larger pieces are fine.
Moisten flour with ice water. Fork-mix the mixture. You have enough liquid when the mixture holds together when squeezed.
Gently knead the dough on a work surface. Flatten the dough into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
When ready, roll dough into a 12-inch circle. Gently lay it in a 9-inch pie pan without stretching. Use metal or tempered glass pie pans.
Leave a 1-inch overhang on the pie pan’s sides. Fold the excess dough under and flute it. Refrigerate 1 hour.
Preheat the oven rack to 400°F.
Line the crust with parchment paper and puncture the bottom with a fork. Make sure the parchment paper is large enough to pick up by the ends when removing the pie weights. Waxes smoke.
Bake the lined shell with pie weights, uncooked rice, or dried beans for 15 minutes until gently brown.
Remove the pie weights and bake the crust for another 15 minutes until golden brown and matte. Cover with an aluminum ring or pie shield if crust edges brown too much.
Cool on a wire rack.
Strawberry filling
Pulse half the strawberries in a food processor until chopped. Puree not. Add sugar, vanilla, and cinnamon to a large pot with minced berries and liquids. Bring to a simmer over medium-low heat and cook until the sugar dissolves and the mixture bubbles, 2–3 minutes.
Dissolve cornstarch in water in a small bowl. Stir the cornstarch mixture in the pot for 2–3 minutes until thick and shiny. Stop the heat. Fold the remaining fresh strawberries into the rich sauce.
Transfer the strawberry filling to the cooled pie shell immediately. Refrigerate for 2 hours to set. With handmade whipped cream.
Notes
Shortening: Butter is not recommended for this crust. The crust will be fragile and hard to roll.
Pie pan: Metal or tempered glass is needed to refrigerate the crust before baking. Try a disposable aluminum pie pan.
Fresh strawberries are excellent.
Preparation advice
The baked crust can be refrigerated for 2 days in plastic.
Refrigerate for 3 days. The handmade jam-like filling pairs perfectly with the flaky crust. Served with fresh whipped cream, it tastes like summer.
Strawberry-mint pie
I made a fresh strawberry pie last summer to enjoy the luscious strawberries. I tried many strawberry pie recipes, but most required gelatin. I wanted jam, not strawberry jello. I am delighted I created this dish.
My strawberry pie is perfect. Fresh and luscious, it tastes like strawberries. For a light, flaky crust, I use shortening. With that as the base and the gelatin-free filling bursting with fresh strawberry taste, this will become a year-round dessert.
Winter strawberries have improved, so you can prepare this strawberry dessert any time of year with matured, deep red store-bought berries. Fresh-picked berries are best, so prepare it in season!
Even a new baker should try this pie’s flaky, delicious crust. Using a pre-made pie crust saves time and effort. Homemade crusts are best.
These strawberry dessert ideas are perfect for June strawberry lovers like me. Strawberry mousse cake is rich. Strawberry shortcake cake feeds a bunch. The strawberry cake on the counter is hard to refuse.
Strawberry pie without gelatin?
Until I made this gelatin-free pie. No Jello or gelatin required. Not too sweet. Strawberry pie has altered my mind. Cornstarch thickens instead of gelatin. Yes, no
Strawberry glaze—needs gelatin?
Without gelatin. The glaze is fresh strawberries, sugar, water, and cornstarch. Simple glazing. Deliciously simple. Recipe card directions are below. Easy strawberry glaze without Jello. It’s enough: Mash 1 cup of cut strawberries in a medium pot.