Dessertscarlsbadcravings5.0
Fresh Strawberry Pie Recipe
Strawberry pie bursting with fresh, juicy, sweet strawberries coated in a light, luscious strawberry glaze all cocooned in a buttery, flaky pie shell. Add a big dollop of fresh cream and heaven awaits! This recipe stands out above the rest because it utilizes both fresh strawberries and a hint of strawberry Jell-O to create an irresistible sweet, fresh strawberry glaze that's thick enough to coat the strawberries, but thin enough to delivers a loose filling. You can load the strawberry pie filling into the buttery homemade pie shell OR use a store-bought pie crust – so there’s no reason not to make this recipe today! This fresh strawberry pie also earns major points because it can be made 100% ahead of time, including the whipped cream, thanks to my stabilized whipped cream technique, for a stress-free dessert!
👥 8 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 45 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- saucepan
- bowl
- whisk
- microwave
- mixing bowl
📝 Preparation Steps
1
PIE CRUST
2
Note: You can complete baking the crust up to 3 days ahead of time then cool, cover, and refrigerate until ready to use.
3
Prepare pie dough according to recipe directions and bake following the BLIND BAKE instructions in the recipe (click on "pie crust recipe"). Let the pie shell cool completely before filling.
pie crust recipe (or store bought - see notes)1
4
STRAWBERRY GLAZE
5
Add 1 1/2 cups roughly chopped strawberries (use the least attractive ones) and 1/2 cup water to a blender and puree until smooth, scraping down sides as needed.
strawberries, (hulled, divided)3 poundscup water1/2
6
Add puree to a small saucepan along with cornstarch, sugar and a pinch of salt; whisk to dissolve the cornstarch. Cook over medium high heat, stirring constantly, until reduced and thickened to the consistency of spreadable jam. Transfer to a large bowl and stir in Jell-O and lemon juice. Cool to room temperature. Set aside.
cornstarch2 tablespoonssalt1 pinchlemon juice2 teaspoons
7
STRAWBERRY FILLING
8
Slice strawberries in half and any extra-large strawberries into quarters. Add all of the strawberries to cooled Strawberry Glaze and stir until evenly coated. Once cool, you can adjust thickness with a tiny touch of water if you would like it thinner. Transfer to the cooled pie shell.
strawberries, (hulled, divided)3 pounds
9
Refrigerate for ⏱️ 3 hours or until set, best if overnight. Serve with fresh whipping cream.
10
WHIPPED CREAM (OPTIONAL)
11
Optional for stabilized whipped cream: Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for ⏱️ 5 minutes. Microwave for ⏱️ 10 seconds. Stir the mixture, then set aside to cool.
unflavored gelatin (optional for stabilized, see notes)1 teaspoon
12
Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form.
powdered sugar3 tablespoonsvanilla extract1 teaspoon
13
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form.
14
Transfer whipped cream to a piping bag fitted with a large tip. You can pipe the stabilized whipped cream onto the strawberry pie at any point after it’s set and continue to refrigerate. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top the pie just before serving.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...