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HomeCookingEasy Contemporary Strawberry Pie

Easy Contemporary Strawberry Pie

Easy strawberry pie with contemporary strawberries coated in a lightweight strawberry glaze, after which topped with whipped cream. Soar to the Strawberry Pie Recipe

Fresh Strawberry Pie

Make The Greatest Strawberry Pie

On the lookout for a easy and humble pie? You’ve discovered it. It’s full of contemporary, candy strawberries coated in a lightweight strawberry glaze. A glaze that’s simply thick sufficient to carry the strawberries collectively, however simply unfastened sufficient so a pair stray strawberries fall out out onto the plate. It’s not excellent — we love that. To not point out, these stray strawberries are excellent for swiping by means of some evenly whipped cream.

Fresh Strawberry Pie with Whipped Cream

This pie is a breeze to make. There are two elements to this recipe — the pie shell and the strawberry filling.

You Might Additionally Like: Our recipes for Do-it-yourself Blueberry Pie and Cherry Pie

Bake the Good Pie Crust

Whether or not you purchase pie dough or make do-it-yourself dough, you’ll need to bake the pie shell. This takes 20 to half-hour.

Steps for How to Bake Pie Crust

Begin by rolling out some pie dough and inserting right into a pie dish (for assist, check out our pie crust recipe video — in it, you’ll see how we make it, roll it, place it into the pie dish and crimp the perimeters).

Subsequent, use a fork to prick the underside of the pie shell — this helps to forestall the dough from effervescent up when baking. Add some aluminum foil or parchment paper to the underside then weigh it down with rice, dried beans or pie weights. Bake till golden then take away the foil or parchment and brush your entire shell with egg wash and bake a bit longer. The egg wash helps make the pie shell shiny and golden, but it surely additionally seals the underside of the pie shell and prevents the strawberry filling from making the crust soggy. Cool the pie shell then fill.

Make the Strawberry Filling

We actually like to make use of contemporary strawberries for this. Begin by mashing about 2 cups of strawberries. Add some sugar, corn starch and further flavors (like vanilla and lemon) then prepare dinner till bubbly and thick. — That’s your strawberry glaze.

Adding the strawberry pie filling to the baked pie crust

Then, toss with extra strawberries and add to the baked and cooled pie crust. Refrigerate for a couple of hours then prime with whipped cream.

Slice of Strawberry Pie

Extra Strawberry Recipes

Recipe up to date, initially posted Might 2013. Since posting this in 2013, we’ve got tweaked the recipe to be extra clear and added a fast recipe video. – Adam and Joanne

Easy Contemporary Strawberry Pie

  • PREP
  • COOK

We love this strawberry pie made with contemporary strawberries. They’re coated in a glaze that’s simply thick sufficient to carry the strawberries collectively, however simply unfastened sufficient so a pair stray strawberries fall out out onto the plate. The sugar quantity for this recipes varies relying on how candy your strawberries are. Add to your style.

Makes 1 pie or roughly 8 servings

Watch Us Make the Recipe

You Will Want

Chilled pie dough for one 9-inch pie (see our pie crust recipe)

5 cups (24 ounces or 680 grams) quartered and hulled strawberries

1/4 cup (30 grams) cornstarch

2/3 to three/4 cup (134 to 150 grams) sugar, adjusted based on the sweetness of strawberries

1/8 teaspoon salt

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 tablespoon lemon juice

1 egg yolk

1 tablespoon cream

Whipped cream, non-compulsory


  • Put together Crust
  • Roll out pie dough to suit pie dish. Gently press dough down into dish in order that it traces the underside and sides of the dish. (Watch out to not pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to inside 1/2-inch of the sting of the dish.

    Fold edges of dough beneath itself, making a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges. (You may see us do that in our pie crust recipe video).

    • Bake Crust
    • Warmth oven to 425 levels F (220 C). Place a baking sheet on a center oven rack.

      Pierce backside of the crust with a fork (this forestall air pockets or bubbles from forming whereas baking). Line the crust with two sheets of aluminum foil. (Make sure to push foil towards the perimeters of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate half-hour or freeze for 10 minutes, or till agency to the contact.

      Place pie crust onto preheated baking sheet and scale back oven temperature to 400 levels F (200 C). Bake 20 to half-hour or till the crust is golden.

      Make egg wash by whisking egg yolk and cream in a small bowl. Then, take away rice, beans or pie weights and foil from pie crust. Brush backside and sides of crust with egg wash. Bake till egg wash is dry and glossy, 3 to five minutes. Cool crust fully earlier than filling.


      • Make Filling
      • Add 2 cups of strawberries to a small saucepan. Mash strawberries till chunky. Add sugar, corn starch, vanilla extract, almond extract, lemon juice and salt. Carry to a simmer over medium warmth and prepare dinner, stirring often, till sugar dissolves and glaze has thickened; 3 to five minutes. Cool fully.

        • To End
        • Mix remaining 3 cups of strawberries with cooled strawberry glaze. Stir till strawberries are nicely coated. Spoon strawberry filling into cooled pie crust.


          Refrigerate pie at the least 2 hours earlier than chopping to permit filling to set. Prime with whipped cream.

Adam and Joanne’s Ideas

  • Vitamin Details: The vitamin information offered under are estimates. We’ve got used the USDA Supertracker recipe calculator to calculate approximate values. We included 1 1/2 cups unsweetened whipped cream within the calculations.

For those who make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Dimension 1/8 of the pie / Energy 385 / Protein 4 g / Carbohydrate 46 g / Dietary Fiber 3 g / Complete Sugars 24 g / Complete Fats 22 g / Saturated Fats 14 g / Ldl cholesterol 85 mg

AUTHOR: Adam and Joanne Gallagher



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