Strawberry Pie with Fresh Whipped Cream
Celebrate summer in style with this ruby-red strawberry pie! Loaded with fresh strawberries and topped with fluffy whipped cream, it’s the perfect sweet treat for finishing a summer barbecue.
- Serves: 1 Pie
- Prep Time: 20 minutes
- Cook Time: 15-25 minutes
- 1 1/2 c. All-Purpose Flour
- 1/2 c. Unsalted Butter, kept very cold
- 1/4 tsp. Salt
- 1 tsp. Sugar
- 4-6 tbsp. Ice Water
- 5 c. Fresh Strawberries, hulled & cut in half
- 1 c. Crushed Strawberries
- 1 c. Sugar
- 2 tbsp. Cornstarch
- 1/8 tsp. Salt
Preheat oven to 400 degrees. Cut together flour, butter, and salt until mixture resembles wet sand, then slowly add ice water and mix until dough just begins to come together. Form dough into a ball, cover tightly, and chill for 20 minutes. Roll out chilled dough to 11 inches in diameter, then drape over a greased 9 inch pie dish, trimming to fit. Cut out a 9 inch-diameter circle of parchment and place in the center of the pie dough, then top with pie weights. Blind bake until golden, about 15 minutes, then cool completely.
To make filling, combine crushed strawberries, sugar, water, salt, and corn starch in a medium-sized pot. Bring to a boil and cook until thickened, stirring constantly. When mixture thickens, remove from heat and cool completely. Pile fresh strawberries into prepared pie shell, then pour strawberry sauce evenly over top. Refrigerate for three hours or until set.
For whipping cream, chill beater whisks and metal bowl until cold. Whisk together cream and sugar briefly, then beat cream until it forms stiff peaks. To serve, top slices of chilled pie with a large dollop of freshly whipped cream.
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