Description
This classic Strawberry Pie features a flaky baked pie crust filled with a luscious homemade strawberry filling thickened with cornstarch and gelatin, topped with fresh strawberries and whipped Chantilly cream. Perfect for a refreshing dessert that's fruity and sweet.
Ingredients
Scale
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie crust
Filling
- 1 quart fresh strawberries, quartered
- ¼ cup water
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- 3 tbsp cornstarch
- ½ cup water
- 1 tbsp unflavored powdered gelatin
Topping
- Whipped Chantilly cream, for serving
Instructions
- Prepare the crust: Lay the pie dough into a 9-inch pie plate and press the edges to secure. Bake the crust according to the package instructions or your homemade crust recipe until golden and fully cooked. Allow to cool completely before filling.
- Make the berry base: Mash half of the strawberries with a fork and combine them in a small saucepot with ¼ cup water, granulated sugar, and vanilla extract. Bring to a low boil over medium heat while mashing continuously. Cook for 5 minutes to release the flavors.
- Thicken the filling: In a small bowl, whisk together the cornstarch and ½ cup cold water until smooth. Slowly add this slurry to the boiling berry mixture, stirring constantly. Return to a boil over medium-high heat, then reduce heat to medium-low and cook while stirring until the mixture thickens, about 3 minutes.
- Add gelatin: Lower the heat to low and sprinkle in the unflavored powdered gelatin. Whisk constantly and cook for an additional 3 minutes until the gelatin is fully dissolved and the filling is smooth.
- Incorporate fresh berries: Remove the filling from heat and gently fold in the remaining fresh strawberries to maintain their shape and texture.
- Fill the crust: Pour the prepared filling into the cooled baked pie crust and smooth the top with a spatula. Cover and chill in the refrigerator for 4 hours to allow the filling to set.
- Serve: Once chilled and set, top the pie with whipped Chantilly cream before slicing and serving.
Notes
- For a gluten-free option, use a gluten-free pie crust.
- Ensure the pie crust is fully cooled to prevent the filling from melting or becoming watery.
- Unflavored gelatin helps the filling set firmly but can be substituted with agar-agar for a vegetarian version.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Chilling the pie for the full 4 hours is essential for the texture and to make slicing easier.
- You can make homemade pie crust ahead of time or use a store-bought refrigerated crust for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
