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)
How To Make Fresh Strawberry Pie Use the freshest, juiciest, ripest red strawberries you can possibly find. Be picky here, because the quality of your berries is everything in this strawberry pie.
We make a super simple strawberry filling with just 3 real ingredients: fresh strawberries, sugar, and cornstarch. That’s it. We cook down the filling until it’s perfectly thick and glaze-like. Nothing artificial, no fake colors, and only huge strawberry flavor.
NOTE: It’s important to let the filling reach lukewarm before pouring it all over the fresh berries that you’ve arranged in the baked pie shell. Then, you just set it in the fridge to chill and forget it for a few hours until it’s the perfect texture to dig into. The flaky butter crust sets this strawberry pie apart from the rest. (Courtesy of Amy Dong)
Nothing Beats A Flaky, Buttery Crust A great pie always starts with a great crust. Our fave is this all butter (no shortening) crust that results in tender, flaky amazingness. Once you make the recipe for double crust dough, divide it in half. Use one crust for this strawberry pie and freeze half of the dough for your next pie!
Making your own amazing crust is really not hard, but if you’d rather brush a cat’s teeth than make pie dough, there’s no judgment for buying prepared dough. Disclosure: store bought pie dough won’t taste nearly the same because it just can’t, but it will work in a pinch.
You’ll bake the single crust in empty pie pan — known as blind baking — with pie weights to help the crust bake without puffing or bubbling up. You can also use dry beans or rice for DIY pie weights. Be sure to use stabilized whipped cream; no running, no melting! (Courtesy of Amy Dong)
Stabilized Whipped Cream Won’t Lose Its Shape
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….