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It wouldn't be a celebration without FRESH STRAWBERRY PIE! The ultimate gorgeous, delicious, and simple dessert just perfect for every occasion.

Fresh Strawberry Pie

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Chill: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 people
Calories: 427kcal
Author: Becky Hardin
This easy pie uses fresh strawberries for a simple summer dessert.
Print Recipe

Ingredients

For the Pie Crust:

  • 1 Baked Pie Shell store-bought or homemade cooked and cooled.

For the Pie Filling:

  • 4 pints fresh strawberries rinsed, dried, & stems removed.
  • ¾ cup granulated sugar
  • 2 tablespoons + 1 teaspoon cornstarch
  • 2 teaspoons Low-Sugar Sure-Jell fruit pectin
  • ¼ teaspoon salt
  • 1 tablespoon juice from 1 lemon

For the Whipped Cream:

  • 1½ cups heavy whipping cream cold
  • 3 tablespoons powdered sugar confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon Nonfat Instant Dry Milk or powdered milk

Instructions

For the Pie Filling:

  • Choose 6 ounces (1½ cups) strawberries (larger ones halved). Add berries to a food processor and purée until berries are smooth (20-30 seconds). Scrape down the sides of the bowl as needed. There should be ¾ cup puréed strawberries.
    4 pints fresh strawberries
  • In medium saucepan, whisk sugar, cornstarch, Sure-Jell and salt. Stir in the puréed strawberries and cook over medium-high heat (stirring constantly) while bringing to a full boil. Boil 2 minutes (scrape the bottom and sides of pan frequently to prevent scorching). Transfer to a large bowl and stir in lemon juice. Allow to cool to room temperature.
    ¾ cup granulated sugar, 2 tablespoons + 1 teaspoon cornstarch, 2 teaspoons Low-Sugar Sure-Jell, 1 tablespoon juice from 1 lemon
  • Choose 2 pounds of the best strawberries from the remaining berries and cut the extra-large ones in-half. Gently fold these berries into the cooled strawberry glaze until berries are evenly coated. Transfer the berries to the cooked pie shell, piling them into a mound. Turn any of the cut strawberries, cut-side down and arrange berries so holes are filled. Refrigerate 1 hour before serving. It is best served within 2 hours of chilling (The glaze becomes softer and wetter as it continues to chill. It will still taste great, though, if served later.) *See notes above.
    1 Baked Pie Shell

For the Stabilized Whipped Cream:

  • Pour 1½ cups whipping cream (heavy cream) in a mixing bowl of an electric mixer. Beat the cream until it thickens slightly, then add the powdered sugar, vanilla extract and Nonfat Instant Milk. Whip the cream until it thickens enough to hold its shape. Do not beat the cream too long or it will have a stiff, butter-like consistency.
    1½ cups heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon Nonfat Instant Dry Milk
  • When ready to serve the pie, top it with a huge dollop of whipped cream and a mint leaf, for garnish. Beautiful!

Nutrition

Calories: 427kcal | Carbohydrates: 55g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 180mg | Potassium: 441mg | Fiber: 5g | Sugar: 35g | Vitamin A: 693IU | Vitamin C: 140mg | Calcium: 80mg | Iron: 2mg