Fresh Strawberry Pie🍓

With Homemade or Shortcut Crust

There’s something undeniably charming about a fresh strawberry pie. It’s sweet, nostalgic, and just the kind of dessert that makes any night feel like a summer gathering—whether you’re having company over or just celebrating the end of a long day with a slice.

This version is simple, bursting with flavor, and can be made with either a homemade buttery crust or your favorite store-bought one if you're in a pinch. No shame in that shortcut—I’ve done it many times after work!

📝 Ingredients

For the Crust:

• 1 ¼ cups all-purpose flour

• ½ teaspoon salt

• ½ cup (1 stick) cold unsalted butter, cubed

• 3–4 tablespoons ice water

✨ Shortcut: A frozen pie crust or refrigerated one works beautifully—just pre-bake according to the package!

For the Filling:

• 1 quart (about 4 cups) fresh strawberries, hulled and halved

• ¾ cup granulated sugar

• 2 tablespoons cornstarch

• ⅓ cup water

• 1 tablespoon lemon juice

• Optional: ½ teaspoon vanilla extract

🥧 Instructions

1. Make the Crust (If Using Homemade)

In a bowl, whisk flour and salt. Cut in cold butter using a pastry blender or your hands until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough holds together. Flatten into a disk, wrap, and chill for 30 minutes.

Roll out on a floured surface, place in a 9-inch pie plate, trim edges, and crimp. Poke the bottom with a fork.Blind bake at 375°F for 15–20 minutes until lightly golden. Let cool.

2. Make the Strawberry Glaze

In a small saucepan, mash about 1 cup of the strawberries. Add sugar, cornstarch, water, and lemon juice. Simmer over medium heat until thickened (about 5–7 minutes), stirring constantly. Let cool slightly, then stir in vanilla (if using).

3. Assemble the Pie

Arrange remaining fresh strawberries in the cooled crust. Pour glaze over the top and gently spread to coat the berries.

4. Chill and Serve

Refrigerate at least 2–3 hours until set. Serve with whipped cream or vanilla ice cream for the ultimate treat!

💡 Tips from My Kitchen

• Use a pie shield or foil around the crust edges if you re-bake it with the filling to prevent over-browning.

• No fresh berries? You can thaw and drain frozen strawberries in a pinch, but fresh holds its shape best.

• If you're short on time, use a frozen or refrigerated pie crust—no shame. I always keep one on hand for weeks I know I’ll be tired after work.

✨ Final Thoughts

This pie is proof that a little effort—or even a thoughtful shortcut—can turn seasonal fruit into something so special. It’s simple, classic, and always a crowd-pleaser. I love making it on slow evenings or bringing it to family gatherings.

Let me know if you try it—and whether you go the homemade or shortcut route. Both are worthy of whipped cream and seconds. 🤍

— Lauren

@weeknighthomemaker