Fresh Strawberry Pie
Savor the taste of summer with this delightful single serving fresh strawberry pie! Made with juicy strawberries and a buttery crust, this sweet and tangy dessert is perfect for a cozy night in or a fun gathering with friends. Plus, it's quick and easy to make, so you can enjoy a slice of pie anytime you want!
Servings: 1 (4-inch) pie
Calories: 565kcal
Ingredients
- ⅓ refrigerated pie crust
- 1½ cups fresh strawberries about 10 berries
- ¼ cup white granulated sugar
- ⅓ cup water
- 1 tablespoon cornstarch
Instructions
- Prepare the pie crust per package instructions. You can also use a homemade crust or pre-cooked pie shell.
- Slice the strawberries in half or thirds, depending on the size of the strawberry. Set aside while the pie shell is cooling.
- Finely dice and mash 2 or 3 of the strawberries.
- In a small saucepan combine the water, sugar, cornstarch, and mash strawberries,. Bring mixture to a boil, for about 3 minutes, and then continue cooking for about 30-45 seconds until the mixture begins to thicken. Remove from heat and set aside to cool.
- After the strawberry glaze has cooled, combine the strawberries and glaze and stir to coat each strawberry.
- Arrange the fresh strawberries in the pie shell. You may have some of the glaze left over. Save the leftover glaze because you might love this recipe so much that you want to make a second pie right away!
- Refrigerate pie for at least two hours before serving.
Notes
- The star of this pie is strawberries, so use the freshest, ripest berries you can find. They should be bright red and firm, with no signs of bruising or mold.
- To avoid a soggy bottom, pre-bake (blind-bake) your pie crust before adding the filling. Also, consider brushing the bottom of the crust with a beaten egg white or melted chocolate to create a barrier between the crust and the filling.
- Cornstarch is a popular thickener for fruit pies because it doesn't interfere with the flavor. Before adding it to your filling, remember to dissolve it in cold water to prevent clumping.
- After baking, let your pie cool and set for a few hours before cutting into it. This will ensure the filling has time to thicken and give you clean slices.
- The recipe can be doubled to make a 6-inch pie, and you would use 1/2 a refrigerated pie crust.
- The glaze must be completely cool before combining with the strawberries.
- Leftover glaze can be refrigerated for a day.
Nutrition
Serving: 1pie | Calories: 565kcal | Carbohydrates: 106g | Protein: 5g | Fat: 15g | Sodium: 244mg | Fiber: 7g | Sugar: 65g
