recipe-5@2x

Step 1 : Preheat your oven to 425°F (220°C).

In a blender, place 1 cup of strawberries and blend until pureed.
Pour the pureed strawberries into a saucepan, add the sugar, cornstarch, salt, and water. Stir until the sugar is completely dissolved.

  • On a stovetop over medium heat, bring the mixture to a boil. Reduce the heat to low and let the mixture simmer for 10 minutes until it thickens to a jam-like consistency. Stir occasionally to prevent it from sticking to the pan.
  • Remove the thickened mixture from the heat, and let it cool for 10 minutes.
  • While the strawberry mixture is cooling, take your pie crust and place it into a pie dish. Make sure it fits well.

Step 2 : Pour the cooled strawberry mixture over the crust, making sure it’s spread evenly.

Arrange the remaining fresh strawberries over the strawberry mixture evenly.
Dot the top of the strawberries with the small pieces of butter.

  • If you have a second pie crust, create a lattice pattern on top of the strawberries. If not, you can skip this step.
  • Lightly whisk the egg in a bowl and apply the egg wash to the edge of the crust or the lattice (if you made one).
  • Place the pie in the oven and bake for about 35-45 minutes or until the crust is golden brown. Protect the edge of the pie crust with a pie shield or aluminum foil if it’s browning too quickly.
  • After baking, remove the pie from the oven and let cool on a wire rack for at least 2-3 hours, allowing the filling to firm up.
  • Slice the pie and serve at room temperature for the best flavor!

Ingredients:

    • 1 cup granulated sugar
    • 2 tablespoons cornstarch
    • Pinch of salt
    • 1/2 cup water
    • 4 cups fresh strawberries, hulled and halved
    • 1 unbaked pie crust (homemade or store-bought)
    • 1 tablespoon unsalted butter, cut into small pieces
    • 1 egg (for egg wash)

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