Classic Strawberry Pie
Some classic strawberry pie, with some cold lemonade on the side! Darn, now I want strawberry pie. This recipe can be made any time of year, as long as you have strawberries available to you, but there is something just so delicious about a classic strawberry pie during spring and summer. I mean who can resist?
This pie is very delicious and quite easy to make but it also need to be eaten fairly quickly. By that, I mean this is not the kind of pie you can make and store in the fridge to enjoy for a few days. Strawberries are 92% water, so this pie will go soggy if you let it hang around for more than a day. This is the having guest over and there will be no pie left, type of recipe.
What kind of strawberries should I use?
You want to use strawberries that are nice and firm. This will keep your pie together longer. Also, adding a few tart strawberries to the mix would be great. I like the mixture of sweet and tart strawberries because it creates a good balance.
What pie crust should I use?
You can use homemade pie crust or store bought pie crust. Either or will work just fine. It just depends on which route you want to take. You want to make your own, but take a bit longer? Or do you want to just get straight to making the filling?
How do you make the filling?
The filling is super easy to make and only takes 3 easy steps!
Step 1: Into a small pot (with heat off) add the water, mashed strawberries, cornstarch, sugar, and lemon juice.
Step 2: Stir well until cornstarch is dissolved and turn heat on to a high heat.
Step 3: Once the mixture has come to a boil, turn down to a simmer and cook for an additional 1-2 minutes or until thickened enough to coat the back of a spoon. Remove from heat and allow to cool completely.
Classic Strawberry Pie
- 4 cups quartered strawberries fresh
- 1 cup mashed strawberries fresh
- 3 tbsp corn starch
- 1 cup sugar
- 3/4 cup water
- 1 tsp lemon juice
- 19 inch store bought pie crust
- Into a small pot (with heat off) add the water, mashed strawberries, cornstarch, sugar, and lemon juice.
- Stir well until cornstarch is dissolved and turn heat on to a high heat.
- Once the mixture has come to a boil, turn down to a simmer and cook for an additional 1-2 minutes or until thickened enough to coat the back of a spoon.
- Remove from heat and allow to cool completely.
- Blind bake store bought crust according to the package instructions and set aside until the jam has cooled down.
- Once the jam is cooled down, mix together with the remaining strawberries in a large mixing bowl.
- Add the strawberry filling into the baked pie crust. Tap to settle all the filling into the pan and place into the refrigerator for 2 hours to firm up.
- Once firmed, serve and ENJOY!