Fresh Strawberry Pie
Ingredients: pie crust, strawberries, water, lemon juice, granulated sugar · 240 min cook time · 350kcal · ₩25,010
Ingredients
1ea pie crust, 2.5lb strawberries, 0.25cup water, 1tbsp lemon juice, 0.75cup granulated sugar, 5tbsp cornstarch, 1serving whipped cream
Instructions
1. Prepare and blind bake your pie crust. You can use a homemade crust or a pre-made pie shell.
2. Wash, hull, and halve 2.5 lbs of strawberries. Divide them roughly in half; set one half aside in a big bowl.
3. Add the other half of the strawberries to a medium saucepan along with 1/4 cup of water and 1 tablespoon of lemon juice.
4. Add 3/4 cup (150g) of granulated sugar to the saucepan.
5. Mash the strawberries in the saucepan using a potato masher or a large fork.
6. In a small bowl, mix 1/4 cup of water with 5 tablespoons of cornstarch to create a slurry. Set aside.
7. Place the saucepan on medium heat and bring the strawberry mixture to a boil, stirring occasionally.
8. Once boiling, reduce heat to medium-low and add the dissolved cornstarch mixture. Stir frequently for about 5 minutes until it becomes translucent and noticeably thickened.
9. Remove the mixture from heat and let it cool down for about 10 minutes.
10. Pour the cooled strawberry mixture over the fresh strawberries in the big bowl and mix to coat.
11. Pour the filling into the baked pie crust and spread evenly with a spatula.
12. Refrigerate the pie for at least 3 hours until it is chilled and set.
13. Once chilled, cut a slice, garnish with whipped cream, and enjoy.
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