Strawberry Pie Recipe

Pie crust: The base of your pie, providing a flaky and buttery foundation for the filling.

Fresh strawberries: The star of the pie, offering natural sweetness and vibrant color.

Granulated sugar: Adds sweetness to the filling, balancing the tartness of the strawberries.

Cornstarch: A thickening agent that helps the filling set properly.

Lemon juice: Enhances the flavor of the strawberries with a touch of acidity.

Vanilla extract: Adds a warm, aromatic note to the filling.

When preparing the strawberries, make sure to hull them properly to remove the green stem and any white core. This ensures a sweeter and more uniform filling. Additionally, when mixing the strawberry mixture with sugar, cornstarch, lemon juice, and vanilla extract, let it sit for about 10 minutes. This allows the strawberries to release their juices, which will help the cornstarch to dissolve more evenly and thicken the filling properly during baking.

• pre-made pie crust - Substitute with graham cracker crust: Provides a different texture and flavor, adding a sweet and slightly crunchy base.

• pre-made pie crust - Substitute with homemade pie crust: Allows for customization of ingredients and can be made to suit dietary preferences.

• fresh strawberries - Substitute with frozen strawberries: Convenient and available year-round, though they may release more liquid when thawed.

• fresh strawberries - Substitute with raspberries: Offers a similar tart and sweet flavor profile, though slightly more tart.

• granulated sugar - Substitute with honey: Adds a natural sweetness and a hint of floral flavor, though it will slightly alter the texture.

• granulated sugar - Substitute with coconut sugar: Provides a caramel-like flavor and is a lower glycemic index alternative.

• cornstarch - Substitute with arrowroot powder: Acts as a thickening agent and is a good alternative for those avoiding corn products.

• cornstarch - Substitute with tapioca starch: Another effective thickening agent that can provide a slightly different texture.

• lemon juice - Substitute with lime juice: Offers a similar acidic profile with a slightly different citrus flavor.

• lemon juice - Substitute with apple cider vinegar: Provides acidity and a subtle fruity flavor, though use sparingly as it is stronger.

• vanilla extract - Substitute with almond extract: Adds a nutty and sweet flavor, though it is more potent so use less.

• vanilla extract - Substitute with maple syrup: Adds sweetness and a rich, complex flavor, though it will slightly alter the texture.

• Allow the strawberry pie to cool completely at room temperature. This ensures that the filling sets properly and doesn't become too runny when stored.

• Once cooled, cover the pie loosely with plastic wrap or aluminum foil. This helps to keep the pie crust from becoming soggy while maintaining the freshness of the strawberries.

• For short-term storage, place the covered pie in the refrigerator. It can be stored this way for up to 3-4 days. The cool temperature will help preserve the fruit filling and keep the crust crisp.

• If you wish to store the pie for a longer period, freezing is a great option. First, wrap the pie tightly in plastic wrap, ensuring there are no gaps where air can enter. Then, wrap it again in aluminum foil to provide an extra layer of protection against freezer burn.

• Label the wrapped pie with the date and contents before placing it in the freezer. This will help you keep track of how long it has been stored.

• The strawberry pie can be frozen for up to 2 months. When you're ready to enjoy it, remove the pie from the freezer and let it thaw in the refrigerator overnight.

• To reheat the pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges with foil to prevent the crust from over-browning. Bake for 20-30 minutes or until the filling is heated through and bubbly.

• If you prefer to enjoy the pie cold, simply slice and serve directly from the refrigerator. The strawberries will still be deliciously sweet and the crust will retain its delightful texture.

• Preheat your oven to 350°F (175°C). Place the leftover strawberry pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until the filling is warmed through.

• For a quicker method, use a microwave. Place a slice of strawberry pie on a microwave-safe plate. Heat on medium power for 30-60 seconds. Check to see if it's warmed through; if not, continue heating in 10-second intervals.

• If you prefer a crispier crust, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the strawberry pie slice directly on the rack or on a piece of foil. Heat for 10-15 minutes or until the filling is warm and the crust is crispy.

• For an air fryer, preheat it to 350°F (175°C). Place the strawberry pie slice in the basket and heat for about 5-7 minutes. Check to ensure the filling is warm and the crust is crispy.

• Oven: Used to bake the pie at the specified temperature of 375°F (190°C).

• Pie dish: Holds the pie crust and filling during baking.

• Mixing bowl: Used to combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract.

• Measuring cups: Essential for accurately measuring the strawberries and sugar.

• Measuring spoons: Used to measure the cornstarch, lemon juice, and vanilla extract.

• Knife: Needed to hull and slice the strawberries.

• Spatula: Helps in mixing the strawberry mixture evenly.

• Rolling pin: If you decide to roll out a second layer of pie crust or create a lattice crust.

• Pastry brush: Useful for brushing the top crust with an egg wash if desired.

• Cooling rack: Allows the pie to cool completely before serving.

• Pie server: Makes it easier to serve slices of the pie.

Prepare the filling in advance: Mix the strawberries, sugar, cornstarch, lemon juice, and vanilla extract the night before and store in the fridge.

Use a pre-made crust: Opt for a pre-made pie crust to save time on dough preparation.

Preheat the oven early: Start preheating your oven while you prepare the filling to save time.

Lattice crust shortcut: Use a pizza cutter to quickly create even strips for a lattice crust.

Cool quickly: Place the baked pie on a wire rack to cool faster.