The fruit IS the pie in this Fresh Strawberry Pie, so make sure to look for the sweetest, most flavorful strawberries. It’s an easy, no-bake pie that’s made without Jell-O. It takes just a few extra minutes but the flavor and texture are so worth it.
You can use this dame recipe to make the freshest raspberry of blackberry pies. I’ve also included directions in the notes for adding a thin chocolate layer to the crust. Along with a dollop of Whipped Cream, it’s just a little piece of heaven.
Fresh Strawberry Pie
8
servings20
minutes5
minutes3
hoursIngredients
1/2 recipe Buttery, Flaky Pie Crust for 1 fully pre-baked 9 inch pie shell (refrigerate the other 1/2 of the pastry to use for another pie.)
3 pints or 1 1/2 lbs. strawberries (about 6 cups,) rinsed and hulled
3 Tbsp cornstarch
1 cup sugar
a pinch of salt
juice of 1 small lemon
1 tsp lemon zest
1/2 cup water
2 Tbsp butter, cut into small pieces
Directions
- Puree 2 cups of strawberries in a food processor, setting aside 4 cups of the prettiest strawberries. Cut any very large strawberries in half.
- To make the filling: In a medium saucepan, whisk together the sugar, cornstarch and salt.
- Add the lemon juice, zest, and water to the saucepan and whisk well. Stir in the 2 cups pureed berries along with the butter.
- Bring to a simmer over medium heat – stirring constantly. Allow to simmer for one minute then remove from heat.
- Arrange1/2 the reserved fresh strawberries into the baked pie crust and pour 1/2 of the cooked berry mixture over the top. Shake the pie a bit to coat all of the berries.
- Repeat with the last 1/2 of the fresh berries and top with the remaining cooked berry mixture. Shake again slightly.
- Refrigerate the pie for at least 3 hours, giving the filling time to fully set. Serve with a dollop of Whipped Cream on each slice.
Notes
- You can substitute raspberries or blackberries in the same amounts for this pie – just don’t rinse them first.
- If you love chocolate, try brushing melted semi-sweet chocolate on the bottom of this pie crust before filling. It tastes fabulous and has the added bonus of keeping the crust from getting soggy.
This feels like eating straight strawberry jam in the best way possible. I love the huge strawberries and the flaky crust.
To me, it tastes like summer in a pie!