Strawberry Pie
This easy fresh strawberry pie is great for a weekend treat, summer barbecue, or special occasion with friends and family!
Servings: 8 servings
Equipment
Ingredients
- 1 prepared pie crust baked as directed
- 2 pounds Strawberries hulled and quartered
- ¾ cup sugar
- ¾ cup strawberry juice *from macerated strawberries
- ¼ cup water
- 3 tablespoons cornstarch
Instructions
- Bake pie crust as directed or make a homemade pie crust.
- Combine the prepared strawberries and sugar in a bowl. Let the berry–sugar mixture sit at room temperature until the strawberries soften, the sugar has completely dissolved, and the mixture has produced about 3/4 cup of strawberry juice, about 20 minutes. Strain the liquid from the strawberries into a measuring cup and add water as needed to reach 1 cup of liquid. Set the strawberries aside.
- Whisk the cornstarch into the liquid and transfer to a small pot with about ¼ cup of the strawberries. Use a potato masher or spatula to break the strawberries into small pieces. Heat the mixture over medium-high heat and stir constantly for about 8–10 minutes until it thickens to a jam-like consistency.
- Pour the thickened strawberry sauce over the remaining strawberries and toss gently to combine. Spoon the strawberry mixture into the prepared pie crust and flatten the berries with a spatula. Spoon the strawberry mixture into your prepared pie crust and flatten the berries with a spatula. Refrigerate for at least 4 hours or until completely set.
Notes
Storage: Cover leftover strawberry pie with plastic wrap or foil and refrigerate for up to 2 days.
Nutrition
Serving: 1slice | Calories: 217kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 195mg | Fiber: 3g | Sugar: 24g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 23mg | Iron: 1mg
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