Description
This fresh strawberry pie is a sweet, refreshing dessert that showcases the best of strawberry season. With a flaky pie crust and a juicy, perfectly set strawberry filling, it’s a simple yet delicious treat that everyone will love.
Ingredients
Scale
- 1 Pillsbury pie crust
For the Filling - 3 lbs fresh strawberries, gently rinsed and dried, hulled
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- 1½ teaspoons Sure-Jell (for low-sugar recipes, the pink box)
- Pinch of salt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out the Pillsbury pie crust and place it into a 9-inch pie dish. Press it down gently to fit, and trim any excess crust.
- Place a piece of parchment paper over the crust and fill with pie weights or dried beans. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool.
- In a medium saucepan, combine the granulated sugar, cornstarch, Sure-Jell, and salt. Stir in 1½ cups of water and bring to a boil over medium heat, whisking constantly until the mixture thickens, about 2-3 minutes.
- Remove from heat and stir in the lemon juice. Let the syrup cool to room temperature.
- Once the syrup has cooled, fold in the fresh strawberries, being careful not to crush them.
- Pour the strawberry mixture into the prepared pie crust and spread it out evenly.
- Refrigerate the pie for at least 2-3 hours, or until the filling is set and firm.
- Slice and serve chilled. Optionally, top with whipped cream or a dollop of vanilla ice cream.
Notes
- For an extra touch, you can brush the baked crust with a thin layer of melted chocolate to prevent sogginess.
- Ensure the pie filling cools to room temperature before adding the strawberries to prevent them from getting too soft.
- If you don’t have Sure-Jell, you can substitute with other pectin options, though the texture may vary.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked, Chilled
- Cuisine: American