Make Ahead

Simply Strawberry Pie

June  1, 2010
0 Ratings
  • Serves one pie
Author Notes

Our markets are full of local strawberries and I choose mine by smell as much as taste. I have made this pie for years but recently have switched to a shortbread crust. My Scottish ancestors would scold me for substituting AP flour for the traditional rice flour I use in my cookies. I think the AP makes a sturdier crust. Be sure to let the crust completely cool before piling on the berries and, yes, you will need three baskets of fruit for this fresh-tasting strawberry pie. —Lizthechef

What You'll Need
  • Shortbread Crust
  • 1 stick of unsalted butter, cut into pieces and at room temperature
  • 1/4 cup organic cane sugar or white sugar
  • 1 egg yolk
  • 1 1/4 cups AP flour
  • Strawberry Filling
  • 3 baskets washed strawberries, trimmed and hulled, divided use
  • 1 teaspoon Meyer lemon zest (or any lemon)
  • 1 tablespoon Meyer lemon juice ( any lemon)
  • 1/2 cup water
  • 1/2 cup organic cane or white sugar
  • 2 tablespoons cornstarch
  1. Shortbread Crust
  2. Combine the butter and sugar, using a fork. Add the egg yolk and mix well. Add the flour and use your fingers to make a crumbly dough. Pat into a 9 inch pie plate and chill in fridge for 1 hour.
  3. Preheat oven to 400 degrees. Remove crust from fridge, prick holes with a fork and line the crust with buttered parchment paper (buttered side down) and pie weights or beans. Bake for 10 minutes, then remove weights and parchment. Bake for five more minutes until lightly browned.
  4. Cool completely (in fridge) before adding strawberries.
  1. Strawberry Filling
  2. Place two boxes of berries in crust, points up.
  3. Mash one box of berries with potato ricer and set aside.
  4. Heat water, sugar and cornstarch in medium-sized sauce pan and cook over medium heat until thick. Add the mashed berries and heat until thickened once again. (This will happen quickly). Stir in lemon zest and juice.
  5. Pour mixture over berries in crust. Chill pie in fridge for about 4 hours before serving.

See what other Food52ers are saying.

  • testkitchenette
  • MrsWheelbarrow
  • mrslarkin
  • drbabs
  • dymnyno

10 Reviews

testkitchenette June 2, 2010
Your pie looks wonderful! I also submitted a strawberry pie recipe and always loved how it was one of my favorite desserts that my grandmother made. She'd love yours too!
Lizthechef June 2, 2010
Such a treasure to have grandmothers' recipes - hold them close! Thank you ...Your recipe looks great-
MrsWheelbarrow June 2, 2010
What a perfect summer dessert. I'm a big fan of pies that are more fruit than crust! What a photo - I could sink a fork into my computer screen.
Lizthechef June 2, 2010
LOL - dig in!
mrslarkin June 2, 2010
Looks so yummy! I like that you've used your Meyer lemons, Liz!
Lizthechef June 2, 2010
Always - our tree is going year 'round these days due to crazy climate, I guess...
drbabs June 2, 2010
I make a very similar pie with blueberries--I love how the syrup just barely gels and you're left with the taste and texture of fresh berries.
dymnyno June 1, 2010
Your pie looks gorgeous!! I love the little strawberries, just picked, that are so perfectly ripe that there no shelf have to use them immediately. Perfect for your pie!
MyCommunalTable June 1, 2010
Looks delish. I like how it is chilled. I just sounds great for making ahead and a great way to show off a good strawberry.
Lizthechef June 1, 2010
Thanks - I usually make it in the morning and it is nicely chilled for dessert in the evening.