Around here, we’re really into fresh berries all summer long. Straight from the farmer’s market or in the form of pie, you just can’t go wrong.
We’re all about the buttery flaky crust (no shortening here,) which hugs all the very best pies. From the Best Fall Apple Pie to this luscious Summer Blueberry Pie… it’s gotta have a flaky butter crust.
This fresh strawberry pie is even better than our favorite restaurant pie – we get to pick the best ripe berries and use only 3 real and simple ingredients to let the strawberries shine.
Start with the freshest, ripest red strawberries you can find. (Courtesy of Amy Dong)
The flaky butter crust sets this strawberry pie apart from the rest. (Courtesy of Amy Dong)
Be sure to use stabilized whipped cream; no running, no melting! (Courtesy of Amy Dong)Some fresh stabilized whipped cream makes it super pretty and delicious. You can make stabilized whipped cream a day in advance, pipe it on the pie when you’re ready, and feel confident that it will retain the shape you piped it into.
The glory of stabilized whipped cream is that it does not easily melt down, get runny, nor is it as temperature sensitive as regular whipped cream.
Once you experience the wonders of stabilized whipped cream, you’ll use it over all your desserts, from Strawberry Cake to Cheesecake.
Fresh strawberry pie keeps well in the fridge for several days. (Courtesy of Amy Dong)Prep Time: 45 mins
Cook Time: 20 mins
Servings: 8
Author: Amy Dong
Ingredients
Instructions
Prepare: Preheat oven to 450F with rack on lower middle position. Press single pie dough evenly into bottom and up sides of a regular 9-inch pie pan (not deep dish.) Roll excess dough over edges and crimp well.
Bake Pie Dough: Line dough with parchment paper so that it’s fitted and excess edges of paper extend 1-2 inches beyond pie pan. Fill with pie weights and bake 12-15 minutes, watching so edges don’t get over browned. Remove pie weights with parchment paper carefully and return empty pie shell into oven for another 5 minutes or until bottom looks dry/baked (cover loosely with foil if edges are cooking too quickly.) Let baked shell cool to room temp while you prepare the filling.
Make Filling: Mash 2 cups fresh strawberries. Transfer to a medium saucepan and add sugar. Bring to a boil, stirring often. Add fully dissolved cornstarch/water mixture and continue boiling/stirring for 2-3 minutes or just until filling is thickened and glossy. Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
Arrange and Chill: Place remaining 4 cups whole strawberries evenly into the baked/cooled pie shell. Evenly distribute filling mixture over the strawberries. Chill at least 2 hours to set, before slicing. Serve with whipped cream, if desired.
Notes
It is of utmost importance that your cornstarch is 100% dissolved in water; be sure there are no traces of undissolved cornstarch, as even the tiniest bit will cause clumps in the filling. Tip: use your fingers to swirl cornstarch in small bowl of water to ensure results.
If you make enough dough for a double crust, wrap half of the dough airtight and freeze for up to several weeks. Pie weights can be made out of uncooked/dry rice or beans as well. To quickly mash strawberries, I place them in batches on a large cutting board and cover with cling wrap. Using a meat tenderizer, I give it a few mild whacks to mash in a jiffy.
This article was originally published on chewoutloud.com. Follow on Instagram