An all-natural, Fresh Strawberry Pie from scratch. Made with our Homemade Red Berry Dessert Glaze, fresh strawberries and topped with our Chantilly Whipped Cream. Use our Perfect Flaky All-Butter Pie Crust or Best Ever Flaky Buttermilk Pie Crust. Everyone will rave!
For the Pie Crust Choices
For the Strawberry Filling
For the Chantilly Whipped Cream—Makes about 2 cups (480 ml)
- 1 cup (½ pint or 240 ml) chilled heavy cream, very cold
- 1 tablespoon (about 12 g) granulated cane sugar
- 1 teaspoon (5 ml) pure vanilla extract
- Pinch of fine-grain sea salt, optional
Option For Stabilized Chantilly Whipped Cream
Optional Special Equipment & Supplies
Prepare the Pie Crust: Follow recipes to yield one (1) 9-inch (23 cm) baked pie crust, either Perfect All-Butter Pie Crust Pastry or Best Ever Flaky Buttermilk Pie Crust Pastry.
Follow directions for blind baking (pre-baking) the pie crusts with our tutorial, How To Blind Bake (Pre-Bake) A Pie Crust. Cool crust completely before adding filling to pie crust.
To seal, protect or moisture-proof your baked pie crust to prevent a soggy bottom, simply follow the directions to brush on Egg White Glaze after baking while the pie crust is still warm from the oven. The directions are included in the tutorial, How To Blind Bake (Pre-Bake) A Pie Crust. We highly recommend this step—especially if you are preparing your Fresh Strawberry Pie ahead of time.
Prepare the Strawberry Filling: Follow directions to prepare Homemade Red Berry Dessert Glaze. Cool glaze completely.
When ready to prepare the Strawberry Filling, hull 2 pounds (908 g) fresh strawberries slicing larger berries in half. (Slice extra-large strawberries in quarters, if desired.) Place sliced strawberries in a large bowl; pour 1 cup (240 ml) cooled (to room temperature) Homemade Red Berry Dessert Glaze over sliced strawberries and toss gently with rubber spatula to coat evenly.
Using rubber spatula, scrape and pour fresh strawberry filling into prepared 9-inch (23 cm) pre-baked and cooled pie crust and arrange berries attractively so they are cut-side down. Drizzle remaining 1 cup (240 ml) of glaze evenly over the top of strawberry filling.
Refrigerate pie until set and ready to serve, at least 2 hours and up to 4 hours.
Prepare the Chantilly Whipped Cream: Chill nonreactive mixing bowl and beaters (for a handheld or stand mixer) in the freezer for about 10 to 15 minutes or refrigerator for 20 to 30 minutes.
To the chilled bowl, add well-chilled cream, sugar, vanilla and salt. Beat on low speed until thickened and small bubbles form. Increase mixer speed to medium and continue to beat until beaters leave a trail in the cream. Increase speed to high and continue to beat until cream is smooth, thick and nearly doubled in volume.
Chantilly Whipped Cream is ready to serve immediately. For a decorative presentation, fill a 12- or 16-inch (30.5 or 41 cm) piping bag (depending on amount of whipped cream prepared in the recipe choices above, 2 cups or 480 ml to 4 cups or 960 ml) fitted with a Wilton 1M decorating tip and pipe 8 large rosettes around perimeter of pie for each serving. Alternatively, place all ingredients for the Chantilly Whipped Cream into a chilled Whipped Cream Dispenser such as the iSi 1-Pint Gourmet Whip Culinary and Cream Whipper as we often do to keep whipped cream chilled for any leftover pie.
Slice and serve pie with fresh Chantilly Whipped Cream or Stabilized Chantilly Whipped Cream.
Yield: Makes one (1) 9-inch (23 cm) pie; 8 servings.