Description
A sweet and refreshing pie made with fresh strawberries, a buttery crust, and a creamy filling that perfectly balances tartness and sweetness.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 lbs fresh strawberries, hulled and halved
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- Whipped cream for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Bake the pie crust according to package directions, then set it aside to cool.
- In a medium saucepan, combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
- Remove from heat, then stir in lemon juice and vanilla extract. Let the mixture cool for 5-10 minutes.
- Arrange the halved strawberries in the cooled pie crust.
- Pour the thickened syrup over the strawberries, making sure they are evenly coated.
- Refrigerate the pie for at least 4 hours or until the filling is set.
- Top with whipped cream before serving, if desired.
Notes
- For a gluten-free version, use a gluten-free pie crust.
- You can also use a graham cracker crust for a different texture.
- Be sure to use fresh, ripe strawberries for the best flavor.