Still my family’s favorite strawberry pie. It’s actually super easy.
by cooksmartr
3 Comments
cooksmartr
Ingredients:
– 1 store bought or homemade crust – 6 heaping cups strawberries, fresh and ripe, hulled and divided – ½ cup sugar – 3 TB cornstarch, fully dissolved in 1/2 cup cool water* – whipped cream for topping
Instructions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
6. 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.
3 Comments
Ingredients:
– 1 store bought or homemade crust
– 6 heaping cups strawberries, fresh and ripe, hulled and divided
– ½ cup sugar
– 3 TB cornstarch, fully dissolved in 1/2 cup cool water*
– whipped cream for topping
Instructions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer filling to a shallow dish to allow quicker cooling; cool at least 10 minutes or to warm/lukewarm.
6. 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.
Printable recipe: https://www.chewoutloud.com/fresh-strawberry-pie-recipe/
Yumm 😋😋😋
Delicious!!! 🤩