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Classic Strawberry Pie
Springtime means a harvest of strawberries, and that means time to make the Classic Strawberry Pie. This pie is my favorite Classic Strawberry Pie recipe. It’s simple to make and refreshing for spring or summer. Pile a baked pie crust with fresh strawberry halves and fill with a sweet glaze that has the perfect balance of flavor and sweetness. Top it with whipped cream for dessert perfection!
Start with a prebaked pie crust. I used the Pillsbury Ready to Bake pie crust and Pyrex pie dish.
To keep your pie crust from getting soggy, use an egg white glaze. An egg white glaze helps create a barrier that keeps the pie crust crisp. After prebaking the crust, let it cool slightly, then brush it with a lightly beaten egg white. Return it to the oven for about 4 minutes to set the glaze, then continue with the recipe as directed.
Ingredients:
- 1 prepared pie crust – I used Pillsbury Ready to Bake Pie Crust.
- 1 cup mashed fresh strawberries.
- 1 1/4 cups sugar
- 1 cup water
- 1/4 stick butter- use real butter
- 3 cups halved strawberries- be sure strawberries are in season so they are sweet and fresh
Classic Strawberry Pie
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
The best strawberry pie I’ve ever tasted- loaded with fresh strawberries and just the right touch of sweetness. Easy to make, simple ingredients, and delicious topped with whipped cream.
Ingredients
- 1 baked pie crust
- 1 cup mashed strawberries
- 1 1/4 cups sugar
- 3 Tbs. cornstarch
- 1 cup water
- 1/4 stick (2 Tbs.) butter
- 3 cups halved fresh strawberries
- whipped cream
Instructions
- Prepare pie crust.
- Set a sauce pan over medium heat.
- Add to the sauce pan, 1 cup of mashed strawberries, 1 1/4 cups sugar, 3 Tbs. cornstarch, and 1 cup water.
- Stir the mixture over medium heat until thick and clear.
- Stir in 1/4 stick butter.
- Remove from heat.
- Let the strawberry mixture cool.
- Fill the prepared crust with the halved strawberries.
- Pour the cooked and cooled filling over the strawberries.
- Shake the pie gently to so that the filling seeps down between the strawberries.
- Refrigerate for at least 2 hours, or until set.
- Top with whipped cream when ready to serve.
Equipment
Notes
- I used the Pillsbury Ready to Bake Pie Crust, but you can make your own, or whichever ready to bake crust you like.
- Although, this Classic Strawberry Pie is best served fresh, you can store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Stovetop