Strawberry Pie Recipe

Refrigerated pie crust: This is a pre-made pie crust that saves time and effort. You can find it in the refrigerated section of your supermarket.

Fresh strawberries: These are the star of the pie. Make sure they are hulled and halved for the best texture and flavor.

Granulated sugar: This sweetens the pie filling and balances the tartness of the strawberries.

Cornstarch: This thickens the strawberry filling, giving it a perfect consistency.

Lemon juice: Adds a touch of acidity to enhance the flavor of the strawberries.

Vanilla extract: Provides a warm, aromatic note that complements the strawberries beautifully.

When preparing the strawberries for the pie, make sure they are hulled and halved evenly to ensure consistent cooking. To prevent a soggy bottom crust, you can brush the pie crust with a thin layer of beaten egg white before adding the filling. This creates a barrier that helps keep the crust crisp.

• refrigerated pie crust - Substitute with homemade pie crust: Making your own pie crust can provide a fresher and more customizable base for your pie.

• refrigerated pie crust - Substitute with graham cracker crust: This can add a different texture and flavor, making the pie slightly sweeter and crunchier.

• fresh strawberries - Substitute with frozen strawberries: If fresh strawberries are not in season, frozen strawberries can be a convenient alternative. Just make sure to thaw and drain them well.

• fresh strawberries - Substitute with mixed berries: A combination of blueberries, raspberries, and blackberries can add a unique flavor profile and visual appeal.

• granulated sugar - Substitute with honey: Honey can add a different depth of sweetness and a slight floral note to the pie.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and can add a subtle caramel flavor.

• cornstarch - Substitute with tapioca starch: Tapioca starch can provide a similar thickening effect and is often used in fruit pies.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is another thickening agent that works well in fruit fillings and is a good alternative for those avoiding corn.

• lemon juice - Substitute with lime juice: Lime juice can provide a similar acidity and brightness, with a slightly different citrus flavor.

• lemon juice - Substitute with apple cider vinegar: A small amount of apple cider vinegar can mimic the acidity of lemon juice, though it will add a different flavor note.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but complementary flavor to the strawberries.

• vanilla extract - Substitute with maple syrup: Maple syrup can add a unique sweetness and depth of flavor, though it will slightly alter the overall taste.

• Allow the strawberry pie to cool completely at room temperature. This helps the filling to set properly and prevents condensation when storing.
• Once cooled, cover the pie loosely with plastic wrap or aluminum foil. This will protect it from absorbing any odors from the fridge while maintaining its freshness.
• Store the covered pie in the refrigerator for up to 4 days. The strawberries will stay juicy and the crust will remain crisp.
• For longer storage, consider freezing the pie. First, place the cooled pie in the freezer uncovered for about 2-3 hours. This will firm up the filling and crust, making it easier to wrap.
• After the initial freeze, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping prevents freezer burn and keeps the pie fresh.
• Label the wrapped pie with the date and contents. Frozen strawberry pie can be stored for up to 2 months.
• When ready to enjoy, thaw the pie in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the strawberries and crust.
• To serve warm, reheat the thawed pie in a preheated oven at 350°F (175°C) for about 15-20 minutes. This will revive the crispness of the crust and bring out the flavors of the strawberry filling.
• For an extra touch, serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy addition complements the sweet and tangy strawberry filling beautifully.

• Preheat your oven to 350°F (175°C). Place the leftover strawberry pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes, or until the filling is warmed through and bubbly.

• For a quicker option, use a microwave. Place a slice of strawberry pie on a microwave-safe plate. Heat on medium power for 30-second intervals until warmed through. Be cautious, as the strawberries can become very hot.

• If you have an air fryer, preheat it to 300°F (150°C). Place the strawberry pie slice in the air fryer basket. Heat for 5-7 minutes, checking frequently to ensure the crust doesn't burn.

• For a stovetop method, use a skillet over medium-low heat. Place a slice of strawberry pie in the skillet and cover with a lid. Heat for about 5-7 minutes, or until the filling is warmed through, flipping halfway if necessary.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the strawberry pie on a piece of parchment paper or a small baking sheet. Heat for 10-15 minutes, or until the filling is bubbly and the crust is crisp.

• Oven: Used to bake the pie at the specified temperature of 375°F (190°C).

• Pie dish: Holds the pie crust and filling, giving the pie its shape.

• Mixing bowl: Used to combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract.

• Measuring cups: Essential for accurately measuring the strawberries and sugar.

• Measuring spoons: Used to measure the cornstarch, lemon juice, and vanilla extract.

• Knife: Needed to hull and halve the strawberries.

• Spatula: Helps in mixing the strawberry mixture evenly.

• Rolling pin: Useful if you need to roll out the refrigerated pie crust.

• Pastry brush: Can be used to brush the top crust with an egg wash for a golden finish (optional).

• Cooling rack: Allows the pie to cool evenly after baking.

• Fork: Used to crimp the edges of the pie crust to seal it.

• Paring knife: Handy for cutting slits on the top crust to vent.

Use pre-made crust: Save time by using a refrigerated pie crust instead of making one from scratch.

Prep strawberries ahead: Hull and halve the strawberries the night before to streamline your process.

Mix dry ingredients: Combine sugar and cornstarch in advance to reduce prep time.

Lemon juice substitute: Use bottled lemon juice to avoid the hassle of squeezing fresh lemons.

Quick cooling: Place the pie on a wire rack to cool faster before serving.