Print

Perfect Strawberry Pie Recipe with Fresh Berries and Easy Glaze

perfect strawberry pie recipe - featured image
Print Recipe

A simple and fresh strawberry pie featuring a flaky buttery crust, juicy fresh berries, and a glossy apricot glaze that balances sweetness and texture perfectly.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 tablespoon granulated sugar (optional)
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 4 cups (about 600 g) fresh strawberries, hulled and halved or sliced
  • 3/4 cup (150 g) granulated sugar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornstarch
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • 1/4 cup (80 g) apricot jam, warmed and strained
  • 1 tablespoon water

Instructions

  1. Make the crust: In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add 1/2 cup cold, cubed unsalted butter. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. If using a food processor, pulse until just combined.
  2. Add ice water: Drizzle 3 tablespoons ice water over the mixture and gently toss with a fork. Add more water, 1 teaspoon at a time, until the dough just holds together when pressed. Avoid overmixing. Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the filling: In a large bowl, combine 4 cups hulled and sliced strawberries, 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon fresh lemon juice, a pinch of salt, and 1 teaspoon vanilla extract. Toss gently until berries are evenly coated. Let rest while the dough chills.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch pie dish, pressing into edges and trimming excess. Crimp edges if desired. Chill for 10 minutes to prevent shrinking.
  5. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake 8-10 more minutes until crust edges are golden. Let cool completely.
  6. Assemble the pie: Pour strawberry filling into cooled crust, spreading evenly. Add a few whole berries on top for decoration if desired.
  7. Make the glaze: Warm 1/4 cup apricot jam with 1 tablespoon water in a small saucepan over low heat, stirring until smooth. Strain through a fine mesh sieve to remove lumps.
  8. Glaze the pie: Using a pastry brush, gently coat the top of the berries with the warm apricot glaze to add shine and freshness.
  9. Chill and serve: Refrigerate the pie for at least 2 hours before serving to set the filling and meld flavors.

Notes

Keep butter cold to ensure a flaky crust. Blind bake the crust to prevent sogginess. Use fresh lemon juice for brightness. Apply glaze while warm but not hot. Chill pie for at least 2 hours before serving. Tent crust with foil if browning too quickly. For gluten-free, use gluten-free flour blend and xanthan gum. For vegan, substitute butter and jam accordingly.

Nutrition

Keywords: strawberry pie, fresh berries, pie crust, apricot glaze, summer dessert, easy pie recipe, flaky crust, fresh fruit pie

Find it online: https://forkifyfun.com/perfect-strawberry-pie-recipe-with-fresh-berries-and-easy-glaze/