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Classic Strawberry Pie

Sweet, juicy strawberries tucked into a flaky crust make every slice feel like a little bite of summertime happiness. With simple ingredients and a straightforward method, this pie comes together without any fuss at all.
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Total Time 3 hours 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 quart fresh strawberries hulled
  • 1 (9 inch) pie crust baked
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 3/4 cup water
  • 1/2 cup heavy whipping cream

Method
 

  1. Gather all ingredients.
  2. Arrange half of the strawberries in the baked pastry shell.
  3. Place the remaining strawberries in a medium saucepan.
  4. Add sugar to the strawberries in the saucepan.
  5. Place the saucepan over medium heat and bring to a boil, stirring frequently.
  6. Whisk cornstarch and water together in a small bowl until smooth.
  7. Gradually stir the cornstarch mixture into the boiling strawberry mixture.
  8. Reduce heat and simmer until thickened, about 10 minutes, stirring constantly.
  9. Pour the cooked strawberry mixture over the berries in the pastry shell.
  10. Refrigerate until chilled and set, at least 3 hours.
  11. Whip the heavy cream in a medium bowl until soft peaks form.
  12. Serve each slice of pie with a dollop of whipped cream.

Notes

Store the pie covered in the refrigerator for up to 3–4 days. Serve chilled with whipped cream and pair with fresh fruit or a cold lemonade for an easy summer dessert.