Description
A delightful Strawberry Pie featuring a buttery baked pie crust filled with a luscious strawberry filling made from fresh berries, sugar, and gelatin, finished with a smooth, chilled set and topped with whipped chantilly cream for a perfect summer dessert.
Ingredients
Scale
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie crust
Filling
- 1 quart fresh strawberries, quartered
- 1/4 cup water
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon unflavored powdered gelatin
Instructions
- Prepare Pie Crust: Lay the pie dough into a 9-inch pie plate or tin and press the edges to secure. Bake the crust undocked according to the package instructions until golden and set. Remove and allow to cool completely.
- Make Strawberry Base: Mash half of the quartered strawberries with a fork. In a small saucepot, combine mashed berries with 1/4 cup water, sugar, and vanilla extract. Bring to a low boil over medium heat while mashing continuously. Cook for 5 minutes to develop flavor.
- Thicken Filling: In a small bowl, whisk together cornstarch and 1/2 cup cold water until smooth. Slowly add this mixture to the boiling berry base, stirring constantly. Return to a boil over medium-high heat, then reduce to medium-low and cook until thickened, about 3 minutes.
- Add Gelatin: Reduce heat to low and add the unflavored powdered gelatin to the thickened filling. Whisk continuously and cook for an additional 3 minutes or until gelatin is completely dissolved and mixture is smooth. Remove from heat.
- Incorporate Remaining Strawberries: Fold the remaining fresh quartered strawberries gently into the warm filling to preserve their shape and freshness.
- Assemble Pie: Pour the strawberry filling into the baked and cooled pie crust. Smooth the top evenly with a spatula.
- Chill Pie: Refrigerate the pie for 4 hours to allow the filling to set completely and flavors to meld.
- Serve: Top the chilled pie with whipped chantilly cream just before serving for an extra creamy and decorative finish.
Notes
- For best results, use ripe, fresh strawberries for natural sweetness and vibrant color.
- If you prefer a firmer filling, increase the gelatin slightly by half a teaspoon.
- To avoid a soggy crust, ensure the pie crust is fully baked and cooled before adding the filling.
- Homemade pie crust can be used as a substitute for refrigerated crust for a fresher taste.
- You can substitute cornstarch with arrowroot powder for a gluten-free thickener.
- Chantilly cream can be flavored with a touch of vanilla extract or powdered sugar to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
