When those first spring strawberries come around there is nothing more magical than a classic strawberry pie bursting with intense fruit flavor. After all those winter months of eating savory stews and soups, a bite of strawberry pie is a very welcome “HELLO SPRING IS HERE” moment.
There are so many ways to spin strawberry pie but I love this easy recipe because it really highlights the flavor of the fruit. Strawberry is the star and there’s no covering it up. There are both fresh strawberries and a sauce made with mashed strawberries, so you’re literally getting the maximum level of juicy strawberry flavor and texture.
Textural note: because we’re using loads of fresh strawberries, this is not a super firm filling. It has a more liquid filling than a set one so when you slice into it, so expect that there will be some spillage. It shouldn’t, however, be soupy – if you think the cooked mixture is too thin, simply add another tablespoon of cornstarch slurry.
One major point for this recipe: it doesn’t need to be baked, so after you blind bake the crust you’re done with the oven! Definitely a plus for the hot summer months, and also a great make-ahead pie to chill and then serve at your leisure.
Love the strawberry filling but not a pie person? Take the fresh strawberries and cooked mixture and put them over biscuits or cake!Print