What better way to celebrate the beginning of spring and say good riddance to an awful winter as Fresh Strawberry Pie?
Yes, I said fresh. As in real strawberries and real ingredients. Just 4-ingredients to be exact!
This simple pie is fresh real strawberries, honey (or sugar or your preferred sweetener), lemon, and a little cornstarch to hold it all together.
But it’s not so completely together that a few strawberries don’t slip out the sides of your slice. Makes for messy photography (that and some terrible light from yet another cool drizzly day, sigh) but we all know messy dessert just means it’s awesome.
Certainly if you make a strawberry pie it’ll put good vibes into the universe and remind the Northern Hemisphere that the cold weather needs to come to an end.
Did I mention I live in Florida? I shouldn’t even know what cold weather is! I’m certain the furnace in this house has worked harder this year than all the other years combined.
Wondering how I made hearts with GF pie crust? Check out my gluten free pie crust recipe – it really is that versatile! My daughter and I rolled the top crust slightly thicker than normal and then used cookie cutters to do the shapes. I sort of “glued” them together on top of the pie by using an egg wash.
- 2.5-lbs fresh strawberries
- ¼-2/3 cup honey or sweetener of your choice (even with sweet strawberries ¼ cup will yield a fairly tart pie but it's fab topped with sweet whipped cream or ice cream!)
- zest & juice of ½ lemon
- ¼ cup cornstarch
- GF pie crust, unbaked
- Preheat oven to 375 degrees. Line pie plate with bottom crust.
- Hull and slice strawberries approximately ¼-inch thick. Combine in a large bowl with honey, lemon juice & zest, and cornstarch.
- Pour into prepared pie plate and top with crust.
- Bake 40-45 minutes until crust is light golden brown. If edges begin to darken too quickly you can use a pie shield or foil around the edges to prevent them from burning.
- Let pie cool COMPLETELY before slicing or you'll have strawberry soup (which is pretty darn good too!). For best slicing results chill in the fridge for 2-3 hours. The pie pictured was sliced after being in the fridge for only 1 hour - maybe you'll have more patience than me though!