Easy strawberry pie loaded with fresh strawberries mixed in a homemade strawberry jam. The filling is nestled inside a baked pie crust. Chill it and add a dollop of whipped cream.
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 10
Ingredients
For the crust
1 ½cups(195g)all-purpose flour
2tablespoonsgranulated sugar
¼teaspoonsalt
5tablespoonsunsalted butter, cold & cut into pieces
4tablespoonsvegetable shortening, cold & cut into pieces
5tablespoonsice water
For the filling
2pounds(907g)fresh strawberries, tops removed and roughly chopped
1cup(200g)granulated sugar
1teaspoonvanilla extract
½teaspoonground cinnamon
4tablespoonscornstarch
¼cup(60ml)water
Instructions
Make the crust
Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed.
Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil-sized crumbs form. A few larger bits are perfectly okay.
Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
When ready to use, roll the dough into a circle that's about 12-inches in diameter. Gently place it in a 9-inch pie pan without stretching it. Make sure the pie pan is metal or tempered glass.
Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate for 1 hour.
Adjust the oven rack to the lower-third position and preheat to 400°F.
Remove the crust from the refrigerator, prick the bottom with the tines of a fork, and line the shell with parchment paper. Make sure the parchment paper is large enough that it's easy to pick up by the ends once it's time to remove the pie weights. Don't use wax paper, it smokes.
Fill the lined shell with pie weights, uncooked rice, or dried beans, and bake for 15 minutes, until it starts to turn lightly golden.
Carefully remove the pie weights and return the crust to the oven to continue baking for another 15 minutes, until golden brown and matte looking instead of shiny. If the edges of the crust begin to brown too much, cover with an aluminum ring or pie shield.
Remove from oven and set on a wire rack to cool completely.
For the strawberry filling
Add half the strawberries to the bowl of a food processor and pulse to break the berries down until minced. Do not puree. Add the minced berries and their juices to a large saucepan along with the sugar, vanilla, cinnamon. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.
In a small bowl, whisk the cornstarch and water together until dissolved. Add the cornstarch mixture to the saucepan and cook, stirring constantly while it bubbles, for 2 to 3 minutes until very thick and glossy. Turn off the heat. Add the remaining fresh strawberries to the pan and fold with a spatula until fully coated with the thick sauce.
Immediately transfer the strawberry filling into the cooled pie crust. Let cool in the refrigerator for 2 hours until it sets. Serve with homemade whipped cream.
Notes
Shortening: I do not recommend using butter in place of shortening for this crust. It will make the crust delicate and it may be difficult to roll out.
Pie pan: Because the crust is refrigerated in the pan before going into the oven, a metal pan or tempered glass pan is required. You may also use a disposable aluminum pie pan.
Strawberries: Use fresh strawberries for the best results.
Make ahead tips
The baked crust can be wrapped in plastic and stored in the refrigerator for 2 days.