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Fresh Strawberry Pie

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This Fresh Strawberry Pie is loaded with fresh, hand-picked berries, nestled in a tender, flaky baked crust, and topped with a dallop of homemade whip cream.
Course: Dessert
Cuisine: American
Keyword: 1980's, pies, strawberry recipe
Servings: 8
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Equipment

Ingredients

CRUST

  • 2 c. unbleached flour
  • 1 ½ tsp. sugar
  • 1 tsp. salt
  • 12 T. butter cold & diced into cubes
  • ⅓ c. ice cold water
  • 1 T. vodka (or lemon juice or white vinegar)

PIE FILLING

  • 8 c. sliced strawberries reserve 3 c.
  • 1 c. sugar
  • 3 T. instant ClearJel or cornstarch
  • 2 T. unflavored gelatin or natural strawberry gelatin
  • 1 T. lemon juice
  • 1 T. lemon zest

FRESH WHIP CREAM

  • 1 c. heavy cream
  • ¼ c. superfine sugar
  • 1 tsp. vanilla

Instructions

PREP

  • Zest and juice 1 lemon. Prep strawberries, remove hulls and slice and set aside.
  • Place ice cubes in glass of water and set aside.
  • Dice up butter into small cubes and put in freezer until making the crust.

CRUST

  • Place flour and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together.
  • Pour out onto a piece of saran wrap and shape into 8-10" round disk. Refrigerate 10 minutes if using right away or overnight.
  • Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan.
  • Place crust in pie pan and lightly dust bottom of crust with thickening agent (clear jel or tapioca). Crimp trim edges and brush all the crust with egg wash. Place back in fridge for 10 minutes.

BAKE

  • Place a round circle of parchment over the pie and fill bottom with pie weights. Bake pie shell at 375° for 15 minutes.

PIE FILLING

  • Place 5 c. of berries and water in heavy pan and bring to boil. Take out 1/2 c. of the juice and sprinkle unflavored gelatin on top of it.
  • Reduce heat to medium and add sugar, ClearJel, lemon juice and zest, and the gelatin/juice mixture. Simmer 5-7 minutes until it thickens.
  • Remove from burner and let it cool completely. Once it is cooled, stir in the remaining 3 c. of berries.
  • Pour filling into cooled baked pie shell. Place in refrigerator and serve cold with a dallop of fresh whip cream. Store pie in the refrigerator.

WHIPPED CREAM

  • Place heavy cream and superfine sugar into a mixer with whisk attachment. Add vanilla and mix for 2-3 minutes until light and fluffy with medium-stiff peaks. If you need to make ahead stabilize with 1 T. instant clearjel or cornstarch, cover and place in fridge until use.