Hamdi Saidani This Pioneer Woman Strawberry Pie is a fresh and easy recipe, which is made with fresh strawberries in a sweet glaze. It’s the perfect summer dessert, ready in about 30 minutes, plus chilling time.
Pioneer Woman Strawberry Pie Recipe Ingredients
- 1 refrigerated 9-inch pie crust, pre-baked and cooled
- 1 1/2 qt. fresh strawberries, stems removed (about 6 cups)
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 3 Tbsp. cornstarch
- Whipped cream, for serving
How To Make Pioneer Woman Strawberry Pie
- Prepare the Berries: Select 1 1/2 cups of your strawberries and use a fork to mash them in a small bowl. Halve or slice the remaining fresh strawberries and set them aside.
- Make the Strawberry Glaze: In a medium saucepan, combine the mashed berries with the sugar, vanilla, and 1/4 cup of water. Bring the mixture to a low boil over medium heat, stirring and mashing frequently, for about 5 minutes until the fruit softens.
- Thicken the Glaze: In a separate small bowl, whisk together the cornstarch and 1/2 cup of cold water to create a smooth slurry. Stir the cornstarch mixture into the simmering strawberry mixture. Bring it back to a boil and cook for about 3 minutes, stirring frequently, until the glaze has thickened.
- Combine, Fill, and Chill: Remove the glaze from the heat and gently fold in the remaining fresh, whole strawberries. Immediately pour the entire mixture into the pre-baked and cooled pie crust. Let the pie cool slightly at room temperature for about 15 minutes, then place it in the refrigerator to chill completely for at least 4 hours, until the filling is firm.
Recipe Tips
- How to get a non-soggy crust? The most important step is to use a pre-baked and completely cooled pie crust. Pouring the warm filling into a hot crust can make it soft.
- Can I use frozen strawberries? For the cooked glaze portion, yes. You can use 1 1/2 cups of thawed, frozen strawberries. However, for the berries that are folded in at the end, fresh strawberries are essential for the best texture.
- How do I know when the glaze is thick enough? The glaze is ready when it heavily coats the back of a spoon. It will seem a bit loose while it’s hot, but it will thicken and set up into a perfect, jelly-like consistency as it chills in the refrigerator.
- Can I make this pie ahead of time? Absolutely! This pie needs at least 4 hours to chill and set properly, which makes it the perfect make-ahead dessert for a party or potluck.
What To Serve With Strawberry Pie
This is a classic summer dessert that celebrates fresh berries. It is traditionally and most deliciously served chilled, with a generous topping of:
- Freshly sweetened whipped cream
- A scoop of vanilla bean ice cream
How To Store Strawberry Pie
- Refrigerate: This pie must be stored in the refrigerator. Cover it loosely with plastic wrap. It is best enjoyed within 2 to 3 days, as the crust may begin to soften over time.
Strawberry Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 310 kcal
- Carbohydrates: 55g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 4g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pie filling runny?
A runny pie is almost always the result of either not cooking the cornstarch long enough or not letting the pie chill completely. The cornstarch must come to a full boil to activate its thickening power, and the pie needs at least 4 hours in the refrigerator to set up properly.
Can I use a homemade pie crust?
Yes, a homemade crust is fantastic for this recipe. Just be sure to blind-bake it completely and let it cool before you add the filling.
Can I use a different thickener instead of cornstarch?
Yes. You can substitute the cornstarch with an equal amount of arrowroot starch for a similar result.
Try More Pioneer Woman Recipes:
- Pioneer Woman French Silk Pie Recipe
- Pioneer Woman Caramel Apple Pie Recipe
- Pioneer Woman Cottage Pie Recipe
Pioneer Woman Strawberry Pie Recipe
Description
The ultimate fresh strawberry pie, featuring whole strawberries suspended in a sweet, homemade strawberry glaze, all in a pre-baked crust.
Ingredients
Instructions
- Mash 1 1/2 cups of the strawberries. In a saucepan, cook the mashed berries with sugar, vanilla, and 1/4 cup water for 5 minutes.
- Make a slurry by whisking the cornstarch with 1/2 cup of cold water.
- Stir the slurry into the saucepan and bring the mixture to a boil, cooking for about 3 minutes until thickened into a glaze.
- Remove the glaze from the heat and fold in the remaining whole or halved fresh strawberries.
- Pour the entire mixture into the completely cooled, pre-baked pie crust.
- Refrigerate for at least 4 hours, or until the filling is completely set.
- Serve chilled with a dollop of whipped cream.
Notes
- u003cliu003eThe most important tip for this pie is to let it chill for at least 4 hours; this is not optional and is essential for the glaze to set properly.u003c/liu003eu003cliu003eFor the best results, use fresh, ripe, in-season strawberries for both the glaze and the whole berries.u003c/liu003eu003cliu003eUsing a pre-baked and completely cooled pie crust is the secret to preventing a soggy bottom.u003c/liu003eu003cliu003eBe sure to whisk the cornstarch with u003cemu003ecoldu003c/emu003e water to create a smooth slurry; adding cornstarch directly to the hot liquid will create lumps.u003c/liu003e
