Fresh Strawberry Pie
Thick sliced strawberries baked in a deep dish crust with a glossy cornstarch set filling.
Equipment
- Deep dish 9 inch pie plate
- Large mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 2 lb fresh strawberries hulled and sliced thick
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 1 tbsp lemon juice
- 1 pinch salt
- 1 baked deep dish pie crust store bought or homemade
- 1 tbsp unsalted butter cut into small pieces
- 1 cup whipped cream optional, for serving
Instructions
Cooking
- Slice. Rinse, hull, and slice the strawberries, then drain them on paper towels.
- Mix. Toss the berries with the sugar, cornstarch, lemon juice, and salt, then rest 10 minutes.
- Fill. Heat the oven to 425 degrees F, pour the berries into the baked crust, and dot with butter.
- Bake. Cover loosely with foil and bake 25 minutes, then uncover and bake 20 minutes more until bubbling.
- Cool. Cool on a rack at least 2 hours before slicing.
Notes
Substitutions: A homemade crust can replace the store bought one if fully baked first.
Tips: Do not use frozen berries, which make the filling watery.
Storage: Refrigerate for up to 3 days.
Nutrition does not include the optional whipped cream.