This fresh strawberry pie is loaded with juicy, sweet strawberries and topped off with a swirl of whipped cream. This simple and easy pie made from scratch will impress your guests!
Strawberries are one of my favorite fruits to eat, and bake with. Summer screams strawberries! This fresh strawberry pie is so festive, fresh and simple to make.
I decided to make this pie to use up the strawberries in my fridge. I never like fruit lying around more than a day or two, and this pie eliminated all of them!
My aunt gave my mom this recipe many years ago and I haven’t made it in a very long time. In fact, my husband has never had it up until the other day, so it’s been even longer than I had thought. However, it tasted just like it did years ago and definitely didn’t disappoint! What’s not to like about fresh strawberry pie, loaded with fresh and juicy strawberries? Absolutely nothing!
This pie is quick and easy to make, requiring one crust for the bottom, blind baked, filled with fresh strawberries… Mouth watering yet? Mine is! So let’s get started!
Fresh Strawberry Pie-Ingredients
Strawberries, sugar, lemon juice, cornstarch, red food coloring, water.
Instructions
Blind bake one pie shell. Try my quick and easy Old Fashioned Pie Crust.
In medium sized bowl, mix the cornstarch and the sugar together.
Add water to the cornstarch and sugar. Mix in the water, a little at a time so no clumps form.
Continue to stir, add the lemon juice until fully combined.
Blind bake your pie crust for 12-15 minutes at 350 degrees or as instructed per your recipe. Add 2 cups of sliced strawberries to the bottom of the cooked pie shell.
Put 2 cups of sliced strawberries into a blender. Pulse on low for about 20-30 seconds. This should yield 1 cup of mashed strawberries.
Make sure there are still chunks in this mixture.
Add the lightly blended strawberries to a sauce pan and heat over low-medium heat. Stir to avoid burning. Stir in the cornstarch sugar liquid.
Continue to stir over medium heat, util thickened.
Add a few drops of red food coloring for a bright red color.
Pour thickened mixture over strawberries.
Fill into the edges of the pie. Refrigerate for 2-3 hours before serving.
Cut and enjoy!
Don’t forget the whipped cream!
This is an easy festive pie for summer. Perfect for the Fourth of July!
Fresh Strawberry Pie
Equipment
- 1 pie plate
- Blender
- Small stove top pan
Ingredients
- 4 cups strawberries 2 lbs.
- 1 cup sugar
- 6 tbsp water
- 1/4 cup cornstarch
- 2 tsp lemon juice
- 1 pie crust single
Instructions
- Blind bake one pie shell
- Add two cups of slice strawberries to the bottom of the pie crust
- In a medium bowl, combine sugar and cornstarch
- Add water, a little at a time, so no clumps will form
- Add lemon juice and mix well
- In a blender, lightly pulse 2 cups of strawberries (this should yield one cup mashed)
- Add mashed strawberries, to a small pan, continually stir and heat over low-medium heat
- Pour in the cornstartch, sugar, lemon juice mixture
- Stri over medium heat until thickened
- Add 3-4 drops of food coloring until you have a nice red color
- Once thick, pour strawberry mixture over the pie crust
- Smooth to the outer edges
- Refrigerate for 2-3 hours before serving
- Cut, serve and top with whipped cream
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