Description
This refreshing strawberry pie features juicy fresh strawberries and a buttery, flaky crust for the perfect balance of sweetness and texture. Ideal for summer gatherings or festive occasions, it’s an easy, customizable recipe with options for vegan, gluten-free, or healthier alternatives.
Ingredients
Scale
- 4 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 pre-made or homemade pie crust
- (Optional: whipped cream, vanilla extract, cinnamon)
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the pie crust in a 9-inch dish.
- Blind bake the crust: line with parchment and fill with weights or beans. Bake 10–12 minutes until lightly golden.
- In a saucepan, combine sugar, cornstarch, and water over medium heat. Stir until thickened, about 5–7 minutes.
- Remove from heat; stir in lemon juice, butter, and half the strawberries.
- Pour mixture into the baked crust.
- Arrange remaining fresh strawberries on top.
- Chill at least 4 hours or overnight to set.
- Slice and serve.
Notes
- For a vegan version, replace butter with coconut oil.
- Use coconut sugar or maple syrup for a healthier alternative.
- Combine strawberries with other berries for variation.
- Add a lattice crust, streusel topping, or drizzle with white chocolate for flair.
- Store leftovers in the fridge up to 4 days or freeze slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No Bake + Partial Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~230
- Sugar: ~22g
- Sodium: ~85mg
- Fat: ~9g
- Saturated Fat: ~4g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: ~2g
- Protein: ~2g
- Cholesterol: ~10mg