Janet’s Strawberry Pie Recipe
Yields: 8 slices
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours, 50 minutes (including chilling)
Ingredients
For the Homemade Pie Crust:
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1 ½ cups all-purpose flour
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2 tablespoons granulated sugar
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½ teaspoon salt
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½ cup (1 stick) unsalted butter, cold and cubed
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3-4 tablespoons ice-cold water
For the Strawberry Filling:
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4 cups fresh strawberries, hulled and halved (reserve a few whole berries for garnish)
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1 tablespoon lemon juice (freshly squeezed)
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½ teaspoon vanilla extract (optional, but it enhances the berry flavor)
For the Glaze:
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1 cup granulated sugar
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2 tablespoons cornstarch
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½ cup water
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1 tablespoon lemon juice (freshly squeezed)
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1 teaspoon vanilla extract
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A pinch of salt
Instructions
Step 1: Prepare the Homemade Pie Crust
Making the Pie Dough:
Start by preparing the homemade pie crust. This crust is simple and buttery, providing the perfect base for the sweet, juicy strawberry filling. To make the dough, combine the flour, sugar, and salt in a large mixing bowl. Give it a quick whisk to ensure everything is well incorporated.
Next, add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want small, pea-sized pieces of butter scattered throughout the dough. The key to a flaky crust is keeping the butter cold and not overworking the dough.
Once the butter is incorporated, slowly add ice-cold water, one tablespoon at a time. Use a fork to mix the dough after each addition. You’ll want to stop adding water as soon as the dough begins to come together. If it’s too dry, add an extra tablespoon of water, but be careful not to make the dough too wet.
Forming the Dough:
Turn the dough out onto a clean surface and gently knead it a few times just to bring it together. Shape it into a ball, then flatten it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This chilling step will help the butter firm up and the dough relax, which makes for a flakier pie crust.
Step 2: Roll Out and Pre-bake the Pie Crust
Once the dough has chilled, take it out of the refrigerator and let it sit for a few minutes at room temperature to soften slightly. Lightly flour your work surface and rolling pin. Roll the dough into a circle, about 12 inches in diameter. Carefully transfer the dough into a 9-inch pie dish, pressing it gently into the edges.
Trim the excess dough, leaving about an inch overhang, and fold it under itself along the edges to create a thicker border. You can crimp the edges using your fingers or a fork to create a decorative pattern.
Blind Baking the Crust:
To ensure the crust stays crisp and doesn’t get soggy, you need to blind bake it. Preheat your oven to 375°F (190°C). Line the pie shell with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights. Continue to bake for an additional 7-10 minutes, or until the crust is golden brown.
Once the crust is baked, remove it from the oven and set it aside to cool completely while you prepare the filling.
Step 3: Prepare the Strawberry Filling
The filling for this pie is simple, yet packed with vibrant strawberry flavor. Begin by washing and hulling the fresh strawberries, then slice them in half or quarters, depending on their size. You want the pieces to be bite-sized but still big enough to hold their shape when arranged in the pie.
Place the sliced strawberries in a large mixing bowl. Add the lemon juice and vanilla extract (if using), then gently toss everything together. The lemon juice will bring out the natural sweetness of the strawberries and help balance the flavors.
Step 4: Make the Glaze
Now comes the part that makes this pie truly indulgent: the homemade glaze. The glaze is what binds the strawberries together, giving the pie its glossy, shiny finish.
To make the glaze, combine the granulated sugar, cornstarch, and a pinch of salt in a medium saucepan. Gradually add the water while whisking to dissolve the sugar and cornstarch. Bring the mixture to a simmer over medium heat, stirring constantly.
Once the mixture thickens, which should only take a few minutes, remove the saucepan from the heat. Stir in the lemon juice and vanilla extract for extra flavor. The glaze will continue to thicken as it cools.
Let the glaze cool for about 10-15 minutes, just until it’s lukewarm. It should be syrupy but still pourable.
Step 5: Assemble the Strawberry Pie
Once the glaze has cooled and the pie crust has fully cooled, you’re ready to assemble the pie. Start by filling the pie shell with the prepared strawberries. You want the berries to be piled high in the center, so don’t worry about the exact placement—just try to get an even distribution.
Next, pour the glaze over the strawberries, starting from the center and working your way out. The glaze will naturally coat the strawberries and fill in the spaces between them. Use a spoon to gently push the glaze into any gaps, making sure all of the berries are covered in that shiny, sweet sauce.
Once the pie is assembled, smooth out the top so the glaze is evenly distributed.
Step 6: Chill the Pie
This pie needs to be chilled to set the glaze properly. Cover the pie loosely with plastic wrap or foil and refrigerate it for at least 4 hours, or ideally, overnight. The longer the pie chills, the more the glaze will set, making for a cleaner slice when you cut into it.
Step 7: Serve the Strawberry Pie
After the pie has chilled and the glaze is set, it’s time to serve. Garnish with whole strawberries or whipped cream, if desired. Slice into wedges, making sure to cut through the strawberry layer and glaze evenly.
This pie is best served chilled and can be stored in the refrigerator for up to 2 days. Any leftovers (if you have any!) are just as delicious the next day.
Why Janet’s Strawberry Pie is So Special
This recipe is simple, straightforward, and relies on fresh ingredients to let the natural flavors shine. The crust is buttery and flaky, the strawberries are sweet and juicy, and the homemade glaze brings it all together with just the right amount of sweetness. There are no artificial flavors or heavy additives—just fresh berries, a light glaze, and a perfect pie crust.
What makes this pie especially wonderful is that it highlights the taste of the strawberries without overwhelming them with sugar or complicated ingredients. The glaze adds a glossy finish and gives the pie that luscious, pie-shop-quality appearance without feeling overly sugary.
The combination of textures—soft, ripe strawberries, the smooth, syrupy glaze, and the crispy, buttery crust—creates a harmonious bite every time. It’s the perfect summer dessert, whether you're serving it at a family picnic, a potluck, or just as a treat to enjoy on a warm evening.
Tips for the Perfect Strawberry Pie
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Use Fresh Strawberries: While frozen berries can work in a pinch, nothing beats the taste and texture of fresh, ripe strawberries. Look for berries that are deep red, fragrant, and firm.
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Chill the Pie Long Enough: Don't rush the chilling process. Allow the pie to set in the fridge for at least 4 hours. The glaze needs time to firm up, and the flavors have time to meld together.
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Perfect the Crust: If you're nervous about making homemade pie crust, you can use a store-bought crust, but homemade always tastes better. If the crust shrinks during baking, you can gently press it back into shape once it cools.
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Make it Ahead: This pie is ideal for making the day before you need it. Just keep it covered in the fridge and slice it right before serving.
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Add a Whipped Cream Topping: If you want to take this pie to the next level, serve it with a dollop of freshly whipped cream. A lightly sweetened whipped cream balances the richness of the glaze and enhances the flavor of the strawberries.
Final Thoughts
Janet’s Strawberry Pie is more than just a dessert; it’s a family tradition, a celebration of fresh, seasonal produce, and a nostalgic treat that everyone loves. Its simplicity is what makes it so special: just a few quality ingredients coming together in a symphony of flavors. The buttery crust, the sweet, juicy berries, and the shiny,
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