Description
This classic strawberry pie features a flaky baked pie crust filled with a luscious, homemade strawberry filling thickened with cornstarch and gelatin. Sweet and tangy fresh strawberries are combined and cooked into a jammy base, then folded with fresh quarters before chilling to set. Perfectly topped with whipped chantilly cream, this dessert is refreshing and delightful for any occasion.
Ingredients
Scale
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie crust
Strawberry Filling
- 1 quart fresh strawberries, quartered
- ¼ cup water
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- 3 tablespoons cornstarch
- ½ cup water
- 1 tablespoon unflavored powdered gelatin
Instructions
- Prepare Pie Crust: Lay the pie dough into a 9-inch pie plate, pressing the edges to secure. Bake the crust according to the package instructions or your homemade crust recipe until golden and cooked through. Allow to cool completely before adding filling.
- Make Strawberry Base: Mash half of the quartered strawberries with a fork in a small saucepot. Add ¼ cup water, granulated sugar, and vanilla extract. Bring the mixture to a low boil over medium heat, continuing to mash the berries as it heats. Cook for 5 minutes until flavors meld.
- Thicken Filling: In a small bowl, whisk together cornstarch and ½ cup cold water until smooth. Slowly pour this mixture into the hot berry mixture, stirring constantly. Bring to a boil over medium-high heat, then reduce to medium-low and cook until thickened, about 3 minutes.
- Add Gelatin: Lower heat to low and sprinkle the unflavored gelatin over the thickened filling. Whisk continuously and cook for 3 minutes until the gelatin dissolves completely, ensuring a smooth texture.
- Combine and Chill: Remove the pot from heat and gently fold in the remaining fresh strawberry quarters. Pour the filling into the cooled baked pie crust and smooth the surface with a spatula. Refrigerate for 4 hours until set and chilled through.
- Serve: Once chilled, top the pie with whipped chantilly cream to add a light, creamy finish. Slice and serve for a refreshing dessert.
Notes
- Use fresh ripe strawberries for the best flavor and texture.
- You can substitute powdered gelatin with agar-agar for a vegetarian option but expect a slightly different texture.
- Ensure the pie crust is fully cooled before adding filling to prevent sogginess.
- For an extra glossy finish, brush the top of the berries with a clear fruit glaze after chilling.
- Whipped chantilly cream can be enhanced with a bit of powdered sugar and vanilla extract for added sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg
