This delicious Pioneer Woman Strawberry Pie is a quick and easy dessert perfect for any occasion. Made with fresh, juicy strawberries and a crisp pie crust, it’s sweet, simple, and bursting with flavor. Using just a few common ingredients, you can whip up this classic treat in no time, topped with whipped cream for a creamy finish.
Ingredients Needed
- 1 refrigerated pie crust
- 1 1/2 quarts (6 cups) fresh strawberries, stems removed, halved
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons cornstarch
- 1/4 cup + 1/2 cup water, divided
- Whipped cream, for serving
How To Make Strawberry Pie
- Bake the Pie Crust: Preheat your oven and bake the refrigerated pie crust according to the package instructions. Let it cool completely before adding the filling.
- Mash the Strawberries: In a small bowl, use a fork to mash 1 1/2 cups of the fresh strawberries.
- Cook the Strawberry Mixture: In a medium saucepan over medium heat, combine the mashed strawberries, sugar, vanilla extract, and 1/4 cup of water. Stir and mash frequently as it cooks, and bring the mixture to a gentle boil. Cook for about 5 minutes until the fruit softens and breaks down further.
- Thicken the Mixture: In a small bowl, whisk together the cornstarch and 1/2 cup of water until smooth. Stir this mixture into the saucepan and bring the strawberry mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring often, until the mixture thickens (about 3 minutes).
- Fold in the Fresh Strawberries: Remove the saucepan from heat and gently fold in the remaining halved fresh strawberries until fully coated in the thickened mixture.
- Assemble the Pie: Pour the strawberry filling into the cooled pie crust, spreading it out evenly. Let the pie cool at room temperature for about 15 minutes.
- Chill the Pie: Transfer the pie to the refrigerator and let it chill completely for at least 4 hours.
- Serve: Slice the pie, top with whipped cream, and enjoy your fresh strawberry dessert!
Recipe Tips
- Cool the Pie Crust Completely: Make sure the baked pie crust is completely cool before adding the filling. This prevents the crust from becoming soggy.
- Use Fresh, Ripe Strawberries: Choose ripe, sweet strawberries for the best flavor. Unripe or overripe berries can affect the taste and texture of the pie.
- Mash the Strawberries Properly: Mash the strawberries well to release their juices, but don’t over-mash, as you want the filling to have a good texture.
- Whisk Cornstarch Smoothly: Mix the cornstarch and water until smooth with no lumps. This ensures the filling thickens evenly without clumps.
- Chill for the Right Time: Let the pie chill in the refrigerator for at least 4 hours. This helps the filling set properly and makes slicing easier.
How To Store Leftovers
- Refrigerate: Wrap leftovers strawberry pie tightly with plastic wrap or foil, and keep it in the fridge for up to 3 days.
- Freeze: Freezing leftovers strawberry pie is not recommended because the strawberries can turn watery after thawing. This section does not need to be found because the recipe should not be reheated.
Nutrition Facts
Serving Size: 1 slice (of 8 servings)
- Calories: 259.4
- Total Fat: 12.3 g
- Saturated Fat: 3.8 g
- Cholesterol: 0 mg
- Sodium: 251.8 mg
- Potassium: 138 mg
- Total Carbohydrate: 36.5 g
- Dietary Fiber: 2 g
- Sugars: 17.7 g
- Protein: 2.4 g
More Pioneer Woman Recipes:
Pioneer Woman Strawberry Pie
Description
This delicious Pioneer Woman Strawberry Pie is a quick and easy dessert perfect for any occasion. Made with fresh, juicy strawberries and a crisp pie crust, it’s sweet, simple, and bursting with flavor. Using just a few common ingredients, you can whip up this classic treat in no time, topped with whipped cream for a creamy finish.
Ingredients
Instructions
- Bake the Pie Crust: Preheat your oven and bake the refrigerated pie crust according to the package instructions. Let it cool completely before adding the filling.
- Mash the Strawberries: In a small bowl, use a fork to mash 1 1/2 cups of the fresh strawberries.
- Cook the Strawberry Mixture: In a medium saucepan over medium heat, combine the mashed strawberries, sugar, vanilla extract, and 1/4 cup of water. Stir and mash frequently as it cooks, and bring the mixture to a gentle boil. Cook for about 5 minutes until the fruit softens and breaks down further.
- Thicken the Mixture: In a small bowl, whisk together the cornstarch and 1/2 cup of water until smooth. Stir this mixture into the saucepan and bring the strawberry mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring often, until the mixture thickens (about 3 minutes).
- Fold in the Fresh Strawberries: Remove the saucepan from heat and gently fold in the remaining halved fresh strawberries until fully coated in the thickened mixture.
- Assemble the Pie: Pour the strawberry filling into the cooled pie crust, spreading it out evenly. Let the pie cool at room temperature for about 15 minutes.
- Chill the Pie: Transfer the pie to the refrigerator and let it chill completely for at least 4 hours.
- Serve: Slice the pie, top with whipped cream, and enjoy your fresh strawberry dessert!
Notes
- Cool the Pie Crust Completely: Make sure the baked pie crust is completely cool before adding the filling. This prevents the crust from becoming soggy.
- Use Fresh, Ripe Strawberries: Choose ripe, sweet strawberries for the best flavor. Unripe or overripe berries can affect the taste and texture of the pie.
- Mash the Strawberries Properly: Mash the strawberries well to release their juices, but don’t over-mash, as you want the filling to have a good texture.
- Whisk Cornstarch Smoothly: Mix the cornstarch and water until smooth with no lumps. This ensures the filling thickens evenly without clumps.
- Chill for the Right Time: Let the pie chill in the refrigerator for at least 4 hours. This helps the filling set properly and makes slicing easier.
Pioneer Woman Strawberry Pie