Easy Fresh Strawberry Pie Delight
A quick and easy strawberry pie with a flaky buttery crust and a fresh, sweet strawberry filling perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tablespoons ice water
- 4 cups fresh strawberries, hulled and halved or quartered
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Whipped cream or vanilla ice cream to serve (optional)
Instructions
- In a medium bowl, whisk together flour and salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
- Slowly add 3 tablespoons ice water, one tablespoon at a time, mixing gently until dough just comes together. Avoid overworking.
- Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Lightly flour surface and rolling pin. Roll dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish. Trim edges leaving 1 inch overhang, fold edges under and crimp. Chill for 10 minutes.
- Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and paper, then bake another 3 minutes until just golden.
- In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, lemon zest, and vanilla extract. Gently toss until berries are evenly coated and mixture thickens slightly.
- Pour strawberry filling into pre-baked crust. Bake at 375°F (190°C) for 35-40 minutes until filling is bubbly and crust is golden brown.
- Allow pie to cool on a wire rack for at least 2 hours before slicing to let filling set.
Notes
Keep butter cold when making crust for flakiness. Chill dough before rolling and after shaping to prevent shrinking. Cover crust edges with foil if browning too fast. Let pie cool completely before slicing for best results. Frozen strawberries can be used if thawed and drained well, adding extra cornstarch if needed.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 275
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 34
- Fiber: 3
- Protein: 3
Keywords: strawberry pie, fresh strawberries, summer dessert, easy pie recipe, flaky crust, berry pie, homemade pie