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Close up of fresh strawberry pie slice with the remaining pie in the background.

Fresh Strawberry Pie

When fresh strawberries are in season, a light and delicious fresh pie is perfect. Not too sweet, with a burst of strawberry flavor in every bite - yum!
5 from 11 votes
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 6 servings
Calories: 140kcal
Author: Michelle

Ingredients

  • 1 pie crust
  • 1 egg
  • 3/4 cup brown sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
  • 1 tablespoon lemon juice
  • 4 cups fresh strawberries divided

Instructions

  • Prebake your pie crust using package directions. For homemade crusts, prick the crust with a fork all over, then bake at 425 for 15 minutes with pie weights.
    1 pie crust
  • Whisk egg together with a tablespoon of water and brush over parbaked crust. Finish baking at 375 degrees for 5-7 minutes until crust is golden.
    1 egg
  • While the crust bakes, make the glaze. Use a fork to mix cornstarch and cold water, then add to a saucepan with brown sugar, water, and lemon juice. Stir together, then add one cup strawberries. Mash strawberries, and bring to a boil, stirring regularly.
    3/4 cup brown sugar, 3 tablespoons cornstarch, 3/4 cup water, 1 tablespoon lemon juice, 4 cups fresh strawberries
  • Reduce to a simmer once it boils. Keep cooking and stirring for ten minutes until thickened. Remove from heat, and let cool.
  • Wash and hull remaining strawberries. Leave small strawberries whole, or cut larger ones into halves or thirds. Once the pie crust is cooled, layer strawberries.
  • Pour the semi-cooled strawberry glaze atop strawberries and spread to cover all berries.
  • Chill at least two hours or overnight, and serve cold. Serve alone or topped with whipped cream.

Equipment

9" Pie Pan
Ceramic Pie Weights
Pie Crust Shield

Notes

  • Don't skip the egg brushed onto your crust during your prebake. This is what helps create a barrier between those delicious juicy strawberries and the pie crust. No one wants a soggy pie crust!
  • Pro tip: Use the ripest strawberries you have for your glaze, even the ones that are almost bad. You want them to break down, and the riper the better!
  • I like my strawberries in big chunks for this pie in the filling, but you could alternatively slice them if you prefer.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Serving: 1slice | Calories: 140kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 71mg | Fiber: 2g | Sugar: 14g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.