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To make the best strawberry pie, you need: - 1 pre-made pie crust (or homemade, if preferred) - 4 cups fresh strawberries, hulled and halved - 1 cup granulated sugar (divided) - 2 tablespoons cornstarch - 1 tablespoon lemon juice - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1 tablespoon unsalted butter, cut into small pieces - Whipped cream or vanilla ice cream for serving (optional) For this pie, I recommend quality brands for great taste: - Pie Crust: Look for Marie Callender’s or Pillsbury for pre-made options. - Sugar: Use Domino or C&H for consistent sweetness. - Cornstarch: Argo is a reliable brand for thickening. - Butter: Choose Land O'Lakes or Challenge for rich flavor. If you have allergies or want to make swaps, try these: - Pie Crust: Use gluten-free crust for a gluten-free option. - Sugar: Substitute with coconut sugar for a healthier choice. - Cornstarch: Arrowroot powder works well if you cannot use cornstarch. - Dairy-Free: Replace unsalted butter with coconut oil or vegan butter. Feel free to explore these options to suit your taste and dietary needs! 1. Prepare the Strawberries: In a large bowl, mix the halved strawberries with 1/2 cup sugar. Toss gently to coat them. Let them sit for about 15 minutes. This helps the strawberries release their juices. 2. Make the Filling: In a small bowl, combine the remaining 1/2 cup sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix well until everything is combined. 3. Cook the Mixture: Pour the strawberry mix into a pot over medium heat. Add the cornstarch mix. Stir often until it bubbles and thickens, about 5-7 minutes. This step enhances the flavor and gives the strawberries a shiny glaze. Remove from heat and let it cool slightly. 4. Preheat the Oven: While the filling cools, set your oven to 375°F (190°C). 5. Assemble the Pie: Pour the strawberry filling into the pie crust. Spread it out evenly. Dot the top with small butter pieces to add richness. 6. Bake: Cover the pie loosely with aluminum foil. Bake for 25-30 minutes. Remove the foil and bake for another 10-15 minutes until the crust turns golden and the filling bubbles. 7. Cool: Let the pie cool at room temperature for at least 2 hours. This time helps it set before serving. 8. Serve: Slice the pie and top it with whipped cream or vanilla ice cream if you like. - Choose ripe strawberries. They should be bright red and firm. - Wash them gently under cool water. Pat them dry with a paper towel. - Remove the green tops carefully with a knife or huller. - Cut strawberries evenly to ensure they cook at the same rate. - If you have extra strawberries, you can freeze them for later use. - Use fresh strawberries in the summer when they are in season. They taste best at this time. - Frozen strawberries are great in winter or when fresh ones are not available. They work well in pies. - If using frozen strawberries, thaw them first and drain excess liquid. This helps avoid a soggy pie. To make a great pie crust, keep it cold. Use chilled butter and ice-cold water. This helps the crust stay flaky. Roll it out on a cool surface. If it gets too warm, pop it in the fridge for a few minutes. One big mistake is overworking the dough. This makes it tough. Mix just until combined. Also, don’t skip the chilling step. It helps the crust hold shape while baking. Lastly, check the browning. If it gets too dark, cover it with foil. You can add zest to your pie. Grate lemon or orange peel into the filling. This gives a bright taste. Try mixing in some fresh mint leaves for a refreshing twist. For a richer flavor, add a touch of almond extract too. Remember to balance flavors by adjusting sugar as needed. {{image_2}} You can make a richer strawberry pie by adding cream cheese. Start with 8 ounces of softened cream cheese. Mix it with 1/3 cup of sugar and 1 teaspoon of vanilla. Spread this mixture onto the pie crust before adding the strawberry filling. The cream cheese adds a smooth texture and a nice tang that works well with the strawberries. If you need a gluten-free option, use a gluten-free pie crust. You can find these at many stores. You could also make your own with almond flour or gluten-free baking mixes. Just be sure to check the ingredients. The filling stays the same, so your pie remains just as delicious and fresh! Try adding seasonal fruits for new flavors. In spring, mix in some rhubarb for a tart kick. In summer, add fresh peaches for sweetness. You can even add herbs like mint or basil for a fun twist. These small changes can make your strawberry pie stand out and impress your family and friends. To store leftover strawberry pie, cover it tightly with plastic wrap or aluminum foil. Place it in the fridge for up to three days. This keeps the pie fresh and the crust from getting soggy. If you have a slice left, use a pie server to lift it out gently. This keeps the filling intact and looks nice on your plate. If you want to save your pie for later, you can freeze it! First, let the pie cool completely. Wrap it in plastic wrap, then in aluminum foil. This prevents freezer burn. You can freeze it for up to three months. When you're ready to eat it, thaw it overnight in the fridge. To reheat your strawberry pie, preheat your oven to 350°F (175°C). Remove any plastic wrap or foil, and place the pie in an oven-safe dish. Heat it for about 10-15 minutes. This warms the filling and crust without making it soggy. Serve it warm with whipped cream or ice cream for a tasty treat. For more details on making the pie, check the Full Recipe. To make your pie less sweet, reduce the sugar. Use only 1/2 cup instead of 1 cup. You can also use less sugar in the filling. Try adding more lemon juice. The tart flavor will balance the sweetness. If you want, add fresh mint. It gives a nice flavor without extra sugar. Yes, you can use other fruits. Blueberries and raspberries work well. You can mix different berries for a fun twist. Apples or peaches can also be used. Just remember to adjust the sugar based on the fruit's sweetness. Each fruit will bring its own taste and texture. Serve your pie with whipped cream. A scoop of vanilla ice cream is also great. For a twist, try serving it with yogurt. You can even drizzle some chocolate sauce over it. Each option will add a new layer of flavor to your pie. You learned how to make a great strawberry pie. We covered the best ingredients, cooking steps, and tips to avoid mistakes. I shared fun ways to change the pie and how to store it. Remember, fresh strawberries give the best taste, but frozen can work too. Try the variations to keep it exciting. With a little care, you can impress everyone with your pie. Enjoy baking and sharing this delicious treat!

- Best Strawberry Pie

Indulge in the sweetness of summer with this delightful and easy strawberry pie recipe! Follow simple steps to create a mouth-watering pie featuring fresh strawberries and a buttery crust. Discover handy tips for perfecting your pie and explore delicious variations that will wow your friends and family. Ready to impress? Dive in and make this best strawberry pie today—your taste buds will thank you! Click through for the full recipe and start baking!
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Ingredients
  

1 pre-made pie crust (or homemade, if preferred)

4 cups fresh strawberries, hulled and halved

1 cup granulated sugar (divided)

2 tablespoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon unsalted butter, cut into small pieces

Whipped cream or vanilla ice cream for serving (optional)

Instructions
 

Prepare the Strawberries: In a large bowl, combine the halved strawberries with 1/2 cup of granulated sugar. Gently toss to coat the strawberries and let them sit for about 15 minutes to release their juices.

    Make the Filling: In a separate small bowl, mix the remaining 1/2 cup of sugar, cornstarch, lemon juice, vanilla extract, and salt until well combined.

      Cook the Mixture: Pour the strawberry mixture into a pot over medium heat. Stir in the cornstarch mixture and cook, stirring frequently, until the mixture starts to bubble and thicken (about 5-7 minutes). This will deepen the flavors and give a nice glaze to the strawberries. Remove from heat and let it cool slightly.

        Preheat the Oven: While the filling cools, preheat your oven to 375°F (190°C).

          Assemble the Pie: Pour the strawberry filling into the pre-made pie crust, spreading it evenly. Dot the top with small pieces of butter for added richness.

            Bake: Cover the pie loosely with aluminum foil to prevent over-browning, and bake in the preheated oven for 25-30 minutes. After that time, remove the foil and bake for an additional 10-15 minutes until the crust is golden and the filling is bubbly.

              Cool: Allow the pie to cool at room temperature for at least 2 hours to set before serving.

                Serve: Slice the pie and serve it with a generous dollop of whipped cream or a scoop of vanilla ice cream, if desired.

                  Prep Time: 30 minutes | Total Time: 2 hours 45 minutes | Servings: 8