My go-to pie is an uncomplicated strawberry pie that just requires a few ingredients. My auntie was the one who provided me with the recipe.
In-season sweet strawberries are typically used in the preparation of fresh strawberry pies, whilst out-of-season strawberries are typically more suited to the preparation of baked strawberry pies.
In a double strawberry pie, the top layer of the pie is made of uncooked, glazed strawberries, and the bottom layer is made of cooked strawberries. The subject of how to keep the crust from becoming sloppy or “runny” in strawberry pies is one that is asked rather frequently.
One of the potential causes of watery strawberry pies is the thickener, in particular when not enough cornstarch is used or when it has lost its ability to thicken after being cooked for an excessive amount of time.
If they are chopped too finely, the strawberries themselves can contribute to the wateriness of the dish. There are several recipes that call for a layer of cream cheese to help maintain the flakiness of the pie crust. Here is a recipe for a quick and easy fresh strawberry pie that is both simple and delicious:
Ingredients:
- 1 pre-baked 9-inch pie crust
- 4 cups fresh strawberries, hulled and halved
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 cup water
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions:
- Begin by making your pre-baked pie crust in accordance with the instructions provided on the packaging. Alternatively, if you prefer a homemade crust, you can prepare your own pie dough from scratch. Before filling it, be sure that it has totally cooled down.
- Measure out a cup’s worth of the halved strawberries and put them in a separate bowl for later use. Place the remaining strawberries in the pie shell after it has cooled, making sure that they are spread out evenly.
- Put the granulated sugar and cornstarch into a saucepan of a medium size and mix them together. Add the water in a slow and steady stream while stirring constantly in order to dissolve the sugar and cornstarch.
- Place the saucepan on the stove over medium heat and bring the mixture to a boil while stirring it often. Continue to stir the mixture occasionally while it cooks for about two minutes, or until it reaches the desired consistency and sheen.
- Take the saucepan off the heat and let the mixture cool for a few minutes once you’ve removed it from the pan. After that, pour it over the strawberries that are in the pie shell so that it is uniformly distributed. After giving the pie crust a light shake, give it a few more shakes to allow the glaze to settle around the strawberries.
- Using the remaining one cup of halved strawberries, lay them on top of the strawberries that have been coated, and then press them gently into the glaze.
- Place the pie in the refrigerator for at least two hours so that it may set and become chilled.
- After the pie has been refrigerated for an adequate amount of time, you have the option of serving it as is, with a dollop of whipped cream, or with a scoop of vanilla ice cream, depending on your personal preference.
Have fun eating your homemade strawberry pie that was so simple!
