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Fresh Strawberry Pie with a Glossy Homemade Glaze

Juicy ripe strawberries tossed in a real berry glaze, set in a blind-baked butter crust and topped with fresh whipped cream.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 45 minutes
Servings: 8 slices/people
Calories: 290
Ingredients Equipment Method

Ingredients
  

Ingredients (Crust): 1 1/4 cups flour, 1/2 tsp salt, 1 tbsp sugar, 1/2 cup cold cubed butter, 3-4 tbsp ice water Ingredients (Filling): 5 cups fresh strawberries hulled and divided, 3/4 cup sugar, 3 tbsp cornstarch, 2 tbsp water, 1 tbsp fresh lemon juice, 1/4 tsp salt Ingredients (Whipped Cream): 1 cup cold heavy cream, 2 tbsp powdered sugar, 1/2 tsp vanilla

Equipment

  • 1 9-inch pie dish
  • 1 Rolling Pin
  • 1 mixing bowl
  • 1 small heavy-bottomed saucepan
  • 1 pastry brush
  • 1 electric hand mixer for whipped cream

Method
 

Make pastry dough, chill 30 minutes, blind bake at 375°F for 15 minutes. Cool completely.
    Mash 1 cup strawberries in saucepan. Stir in sugar, cornstarch, water, salt.
      Cook over medium heat stirring constantly until thick and glossy, about 5 minutes. Stir in lemon juice. Cool completely.
        Halve remaining strawberries. Toss with cooled glaze.
          Pour into cooled crust, arrange neatly. Refrigerate 3 hours minimum.
            Beat cold cream, powdered sugar, vanilla to soft peaks. Spread over chilled pie just before serving.