Strawberry Pie

Sweet, sun-ripened strawberries shine in this irresistible pie, featuring a crisp buttery crust, a rich homemade strawberry filling, fresh strawberry slices, and a cloud of vanilla whipped cream.

Nothing says summer quite like a fresh strawberry pie. This version celebrates strawberries in two delicious ways: first, they're gently cooked with apricot jam, fresh lemon, and just a touch of sugar to create a rich, intensely flavored filling. Then, a layer of fresh strawberry slices is arranged on top for a beautiful finish and an extra burst of juicy sweetness.

The contrast of textures is what makes this pie unforgettable. The blind-baked crust stays crisp, the cooked filling is silky and jammy, the fresh berries add brightness, and a cloud of homemade vanilla whipped cream ties everything together.

Although the pie needs several hours to chill and set, most of the work is hands-off, making it an ideal make-ahead dessert for cookouts, birthdays, holiday weekends, or any summer gathering. Prepare it the day before, and all that's left to do before serving is arrange the fresh strawberries on top and add a dollop of freshly whipped cream.

Ingredients for Pie

• 1 store-bought pie crust, blind baked according to the package instructions (Blind-baking a pie crust means baking it without the filling, which helps keep the crust crisp instead of soggy.)

• 4 pounds of whole strawberries

• 1/4 cup sugar

• 1/4 cup apricot jam

• 3 tablespoons cornstarch

• Juice of 1/2 lemon, plus zest of whole lemon

• 1/2 teaspoon kosher salt 

Ingredients for Topping

• 1 cup heavy whipping cream (1/2 pint)

• 2-3 tablespoon powdered sugar

• 1 teaspoon vanilla extract 

Instructions for Pie

• Cut 3 pounds of strawberries into quarters (reserve the remaining one pound of whole strawberries for the topping), removing and discarding any stems and green leafy tops.

• Place cut strawberries into a saucepan along with sugar, apricot jam, cornstarch, lemon juice, lemon zest, and salt. Cook over medium heat until bubbling, and the mixture becomes the consistency of jam–approximately 45 to 50 minutes. 

• Pour strawberry mixture into blind-baked pie shell, and let it cool until mixture is congealed in the shell.

• Cover pie with plastic wrap after completely cool, and chill in the fridge overnight for 6 hours.

• Remove any stems and green leafy tops from the remaining pound of strawberries, slice them lengthwise, and decorate the top of the pie in concentric circles. 

Instructions for Topping

• Place the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl.

• Using a stand mixer fitted with the whisk attachment or a handheld mixer, beat the mixture on medium-high speed until soft peaks begin to form.

• Continue beating until stiff peaks form, being careful not to overbeat, or the cream may start to turn into butter.

• Dollop the whipped cream in the center of the pie.  

Enjoy!