Use your favorite homemade pie dough recipe or premade pie dough for this recipe. There are also pre-made frozen pie crusts available that will work for this recipe if you do not feel like using a pre-made dough. Be sure the crust is thawed before baking it. I tend to like less sugar in strawberry pie, however if you prefer a sweeter strawberry pie, add an additional 1/4 cup of sugar.
pie dough, rolled out
3 1/2 pounds strawberries
pinch of kosher salt
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
3 tablespoons corn starch
3/4 cup sugar
zest from 1 orange
1 egg yolk, whisked
whipped cream or cool whip
- Place pie dough into a pie pan and using a pastry brush coat the inside and outside of the dough with egg yolk. Bake according to instructions. Remove the crust from the fridge and let cool.
- Take half of the strawberries and blitz in a food processor until achieving a smooth consistency. Place the strawberry mixture into a saucepan along with the salt, vanilla extract, lemon juice, corn starch, sugar and orange zest. Bring mixture to a boil and reduce to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from the heat.
- Cut the remaining strawberries into bite-sized pieces and stir into the simmering strawberry mixture.
- Once the pie crust has cooled fully to room temperature, pour the strawberry filling into the cooked pie crust and chill for 3-5 hours. When serving, top with whipped cream or cool whip.