Strawberry pie is a classic American dessert that perfectly encapsulates the essence of summer. With its sweet pie filling made from fresh strawberries, it’s a delightful treat that many families look forward to each year.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
1 cold egg yolk
2 to 4 tablespoons ice water
4 cups fresh strawberries, hulled and halved
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the flour and sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs. Add the egg yolk and mix well.
Gradually add ice water, one tablespoon at a time, mixing until the dough holds together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Transfer the dough to the pan, pressing it gently into place. Trim the edges and poke holes in the bottom with a fork.
Bake the pie crust in the preheated oven for 20 to 25 minutes, or until golden brown. Remove from the oven and let it cool completely.
In a medium saucepan over medium heat, combine the halved strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir gently until the mixture begins to bubble and thicken, about 5 to 7 minutes.
Pour the strawberry filling into the cooled pie crust, spreading it evenly. Refrigerate the pie for at least 2 hours to set.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Once the pie has set, slice and serve with a generous dollop of whipped cream on top.
