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Best Strawberry Pie

A delightful strawberry pie with a creamy custard filling and a flaky crust, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 pie crust 1 pre-made pie crust (store-bought or homemade) Follow package instructions for store-bought or roll out dough for homemade.
For the Filling
  • 4 cups 4 cups fresh strawberries, hulled and halved Use fresh strawberries for best results.
  • 3/4 cup 3/4 cup granulated sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon unsalted butter
  • 1/4 teaspoon 1/4 teaspoon salt
Toppings (optional)
  • to taste whipped cream or vanilla ice cream Serve on top for added flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). If using a store-bought pie crust, follow the package instructions for pre-baking.
  2. If making your own crust, roll out the dough, fit it into a pie dish, and prick the bottom with a fork. Bake until lightly golden, for about 10-15 minutes. Allow it to cool.
Filling
  1. In a medium saucepan, combine 2 cups of hulled strawberries, 3/4 cup of sugar, cornstarch, lemon juice, and salt. Cook over medium heat until it starts to bubble and thicken, about 5-7 minutes.
  2. Once thickened, remove from heat and mix in the remaining strawberries, gently folding them into the filling. Then, add a tablespoon of butter, stirring until melted.
Assembling the Pie
  1. Pour the filling into the cooled pie crust, spreading it evenly.
  2. Let the pie cool at room temperature for at least one hour, then refrigerate for at least two hours to set.
Serving
  1. Top with freshly whipped cream or a scoop of vanilla ice cream if desired before serving. Enjoy every last bite!

Notes

You can substitute fresh strawberries with other berries. Make sure the pie cools completely before serving for the best texture. Store in the refrigerator for up to 3 days or freeze for up to 3 months.