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If you are unsure about making pie, this is the pie to make. This is a stovetop pie, making it nearly foolproof. Once the crust is baked, that’s pretty much it. All the filling is cooked on the stovetop, so there’s none of the waiting to see the filling bubbling throughout in the oven. Thus, there’s no guessing if it’s really done. This recipe takes away the uncertainty of pie-making while still providing a pie full of fresh flavor.
If you want the taste of summer, this is it!
What is a stovetop filling versus baked filling?
Generally, pies start with one type of crust: partially baked or raw. They’re filled with fruit, custard, or other filling and baked in the oven until the fruit softens and the filling thickens. This is a baked filing pie and is the most traditional type of pie we encounter.
This stovetop method uses fresh strawberries mashed together with cornstarch, water, and lemon juice. Mashing the berries causes them to release their juices which combines with the cornstarch to create a slurry. Within a few minutes on the stove, the mixture becomes thick. Once poured into a baked pie crust, it just has to set up to be ready. This is a stovetop pie: quick and easy.
Where does the flavor come from?
When a traditional pie is baked in the oven, the baking time can take anywhere from 45 to 90 minutes to activate the thickening agent. This fresh pie takes hardly a fraction of that time using mostly the juice of the fresh berries and their pulp. Once the mixture thickens, it’s poured over more fresh berries. With this method, there’s so much fresh strawberry flavor that ends up in the pie.
One bite and it will become your favorite!
Watch how to make this strawberry pie
Fresh Strawberry Pie
- 1 recipe 9-inch pie crust
- 4 cups fresh strawberries whole
- ¾ cup sugar
- ¼ cup water
- 2 tbsp lemon juice
- 3 tbsp cornstarch
- red food coloring (optional)
- In a medium saucepan, combine 2 cups strawberries with the sugar, water, lemon juice, and cornstarch. Using an old-fashioned potato masher, mash the strawberries until the mixture is nearly a liquid with some pieces of berry remaining. Pour the remainder of the fresh strawberries into the full baked pie crust and set aside.
- Heat the mashed berry mixture over medium heat, stirring occasionally, 3-5 minutes. When the mixture starts to bubble around the edges, stir constantly until bubbling throughout and thickened, 3 minutes. When done, the mixture will have slow, large bubbles and be thick.
- Remove from the heat and immediately pour over the fresh strawberries in the pie shell. Allow to cool to room temperature, 1 hour. Place in the refrigerator until fully chilled, 4-6 hours. Serve with fresh whipped cream.