Strawberry Pie

This my friends is one of those pies that sings to my heart. 

Homemade Strawberry Pie is almost like shortcake but in a Flaky Pie Crust or Graham Cracker Crust dependent on how you roll. One of the most important things when making a Strawberry Pie is making sure the strawberries are incredibly ripe.

I went all the way this time with a Flaky Crust because I was already making that luscious Lemon Meringue Pie I shared last week so I had a second crust needing to be put to use.

Lorna has been asking me to make another one since we devoured the first one in less then a day so I'm thinking maybe I'll have her help make another one for Easter. This is one of those desserts I could eat for breakfast or dessert for the rest of my life and totally be content.

I'm pretty sure my family will agree! Here's how to make Strawberry Pie:

First you'll need to bake 1 9" Flaky Pie Crust. You can find the directions to bake it here.

Or you can use a 9" Baked Graham Cracker Cust.

In a blender puree 2 1/4 cups Chopped Strawberries, 1/3 cup Water and Juice of 1 Lemon until smooth.

(Pretend Picture Of 5 Cups Sliced In Half Strawberries Here)

Remove stems and slice in half another 5 cups of strawberries.

In a medium sized sauce pan whisk together: 

• 1 cup Sugar
• 1/4 cup Cornstarch
• Zest of 1 Lemon
• 1 pinch of Salt 

Until well combined. Slowly whisk in pureed strawberry mixture until smooth to prevent lumps.

Cook strawberry mixture over medium heat until thickened and bubbling.

Remove from heat and stir in 1/2 teaspoon Vanilla Extract.

Arrange halved strawberries in baked pie crust and pour cooked strawberry mixture over the top.

Spread mixture evenly over the strawberries.

Refrigerate Strawberry Pie for 4 hours until cold or overnight.

Serve with freshly sweetened whipped cream and garnish with a strawberry on top totally optional.

Other Berry Recipes we love:

• Raspberry Pie Recipe from That Skinny Chick Can Bake
• Frozen Strawberry Cheesecake 
• Strawberry Rhubarb Pie 
• Strawberry Rhubarb Cobbler
• Strawberry Rhubarb Crisp
• Strawberry Shortcake Poke Cake
• Strawberry Rhubarb Coffee Cake 

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

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Strawberry Pie

Homemade Strawberry Pie recipe from scratch

Prep time: 20 MCook time: 22 MTotal time: 42 M

Ingredients:

• 1 whole 9" Flaky Pie Crust, Baked
• 5 cups Strawberries, Halved and Stemmed
• 2 1/4 cups Strawberries, Stemmed and Diced
• 1/3 cup Water
• 1 whole Large Lemon
• 1 cup Sugar
• 1/4 cup Cornstarch
• 1 pinch Salt
• 1/2 teaspoon Vanilla Extract
• Sweetened Whipped Cream and Strawberries for Serving

Instructions:

1. Arrange the 5 cups strawberries in baked pie crust and set aside.
2. In a blender puree the 2 1/4 cup diced strawberries, water and lemon juice until smooth.
3. In a medium sized saucepan whisk together lemon zest, sugar, cornstarch, and salt until well combined. While whisking slowly pour in pureed strawberry mixture to prevent lumps. Bring to a simmer over medium heat while stirring and cook until thickened and bubbling.
4. Remove from heat and stir in vanilla extract.
5. Pour hot strawberry mixture over the top of arranged strawberries and spread mixture evenly over berries.
6. Refrigerate pie for 4 hours until cold or overnight.
7. Serve with Sweetened Whipped Cream and additional strawberries if desired.

Calories

226.35

Fat (grams)

5.90

Sat. Fat (grams)

2.11

Carbs (grams)

43.34

Fiber (grams)

3.47

Net carbs

39.87

Sugar (grams)

27.73

Protein (grams)

2.16

Sodium (milligrams)

87.85

Cholesterol (grams)

3.65

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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