After taking the first bite, this fresh and juicy pie is simply irresistible. The problem with a pie is that it needs to be presented whole, and so you can’t taste it like you can with cookies. If you make it on a Saturday afternoon for a Sunday brunch, there’s a high chance you won’t be able to stand the agony of waiting until the next morning to try it. Looking at those bright red, juicy strawberries, you probably won’t be able to hold back. Fresh Strawberry Pie is just delicious.
- 7 cups (about 3 pints) whole fresh strawberries, washed, dried, and de-stemmed,
- 1 cup sugar,
- 1⁄4 cup cornstarch.
- 2 cups heavy whipping cream (for serving),
- 1⁄2 cup sugar,
- 1 tsp vanilla,
- strawberries for decoration.
- Make the Blind-Baked Crust.
- Prepare the Filling: In a saucepan, mix together half of strawberries, sugar and cornstarch, and cook over medium heat, stirring, until the sugar has dissolved. Reduce heat, mash up the berries, and cook over low heat for another 3–5 minutes, simmering until the mixture thickens.
- Arrange the rest of whole strawberries in the pie crust with the tips pointing up (it will look prettier). Pour the cooked filling over the berries and place in the fridge.
- Make the Topping: Whip the heavy cream with sugar and vanilla. Spread the topping over the entire pie, or top each slice separately. Decorate with strawberries.