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Strawberry Pie - This fresh strawberry pie is 100% homemade from my favorite crust, a delicious glaze, and sweet whipped cream. A perfect summer dessert!

Fresh Strawberry Pie Recipe

Completely homemade strawberry pie - my favorite crust, a delicious glaze, and sweet whipped cream.
Course Dessert
Cuisine American
Prep 1 hour 30 minutes
Cook 25 minutes
Chilling time 3 hours 30 minutes
Total 6 hours
Servings 8 to 10 servings
Calories 527 kcal
Author Michelle

Ingredients

For the Baked Pie Shell

  • cups all-purpose flour, divided
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into ¼-inch slices
  • ¼ cup chilled solid vegetable shortening, cut into 2 pieces
  • 2 tablespoons vodka cold
  • 2 tablespoons ice water

For the Filling

  • 4 pints about 3 pounds fresh strawberries, gently rinsed and dried, hulled
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • teaspoons Sure-Jell for low-sugar recipes the pink box
  • Pinch of salt
  • 1 tablespoon lemon juice

For the Whipped Cream

  • 1 cup heavy cream
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
US Customary - Metric

Directions

  1. Make the Baked Pie Shell: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
  2. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
  3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
  4. Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes. Proceed with pie recipe as directed.
  5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Place on a wire rack to cool completely before filling.
  6. Make the Filling: Select 6 ounces of misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.
  7. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.
  8. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.
  9. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Pipe onto pie or serve dolloped on top.

Recipe Notes

Note #1: Vodka is essential in this particular pie crust recipe and cannot be substituted with more water. If you do not have vodka, use another 80-proof liquor.

Nutritional values are based on one serving

Nutrition Facts
Fresh Strawberry Pie Recipe
Amount Per Serving
Calories 527 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 13g 65%
Cholesterol 63mg 21%
Sodium 165mg 7%
Potassium 405mg 12%
Total Carbohydrates 69g 23%
Dietary Fiber 5g 20%
Sugars 44g
Protein 4g 8%
Vitamin A 14.6%
Vitamin C 169.7%
Calcium 6.3%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.