You’ll adore every mouthful of this Pioneer Woman Strawberry Pie, which is filled with sweet strawberries and blanketed in a buttery, flaky pie shell drizzled with a light, delightful strawberry glaze.

Heaven awaits those who add a generous helping of fresh cream. This strawberry pie recipe is excellent for every occasion, from birthday celebrations and baby showers to wedding showers and pool parties.

The fresh strawberries and the touch of strawberry Jell-O in this recipe make an irresistibly sweet, fresh strawberry glaze that is thick enough to cover the strawberries but thin enough to offer a loose filling, making it stand out from the crowd.

Why You’ll Love This Recipe

• Simple to prepare.
• Either a homemade or store-bought pie crust can be used in its preparation, and the stabilized whipped cream allows it to be made completely in advance.
• Ideal for gatherings to be held during the spring and summer.

Pioneer Woman Strawberry Pie Ingredients

Strawberry Pie Filling

• Fresh Strawberries. For this recipe, you’ll need three pounds of ripe, fresh strawberries. Even though it may look excessive, a heaping strawberry pie is preferable to a sad, flat one.
• Sugar. To create the syrupy topping, granulated sugar is used.
• Jell-O. Jell-O made with strawberry puree provides a pleasant strawberry taste but does not produce a thick, jell-o-like consistency. Avoid leaving this out since it will throw off the proportions of water, sugar, and cornstarch.
• Cornstarch. The strawberry glaze, thickened.
• Lemon Juice. Lightens up the glaze and amplifies the strawberry taste. Either fresh or bottled will do.

Stabilized Whipped Cream (Optional)

For the unflavored whipped cream, simply eliminate the unflavored gelatin and water from the recipe.

• Heavy Cream. Get some “thick whipping cream” from the supermarket. Heavy cream is a requirement; don’t try to use anything else. Make sure your heavy cream is very cold; just take it out of the fridge right before you need it.
• Sugar. If you need more than a couple of teaspoons of sugar, use powdered; otherwise, granulated can do in a pinch.
• Vanilla Extract. Extract of the high grade should be used.
• Unflavored Gelatin. Find it in the baking section of the shop, near the pudding and Jell-O. This is what separates regular whipped cream from “stabilized” whipped cream.
• Water. Gelatin may be dissolved with cold water from the tap.

Do I Have To Use Homemade Pie Crust?

Nope! You can buy a premade pie crust from the supermarket if you’re in a hurry, but making your own from scratch is well worth the time and effort if you can.

How Do You Make My Bottom Pie Crust Crispy?

The homemade pie crust for the strawberry pie must be blind-baked before it is filled. Blind baking, which may sound intimidating, just entails baking the dough shell before filling it. Instead of a mushy crust, you’ll have a delightfully flaky, crispy one. Below, you’ll find directions for blind baking the crust.

How To Make Pioneer Woman Strawberry Pie?

Pie crust

• Note. The crust may be baked up to 3 days ahead of time, then cooled, covered, and refrigerated until ready to use.
• Prepare the pie dough according to the recipe’s specifications and bake according to the recipe’s blind bake instructions (click on “Pie crust recipe”). Allow the pie crust to cool fully before filling it.

Strawberry glaze

• In a blender, combine 1 1/2 cups roughly cut strawberries (use the least appealing ones) and 1/2 cup water and purée until smooth, scraping down the sides as required.
• In a small saucepan, combine the puree, cornstarch, sugar, and a touch of salt; stir to dissolve the cornstarch. Cook, frequently stirring, over medium-high heat until reduced and thickened to the consistency of spreadable jam. Stir in the Jell-O and lemon juice in a large mixing basin. Allow cooling to room temperature. Place aside.

Strawberry filling

• Strawberries should be cut in half, and any extra-large strawberries should be quartered. Stir all of the strawberries into the chilled strawberry glaze until evenly covered. Once cold, you may modify the thickness with a small amount of water if you want it thinner. Place in the chilled pie shell.
• Refrigerate for 3 hours or until firm, preferably overnight. Serve with a dollop of fresh whipped cream.

Whipped cream (optional)

• Stabilized whipped cream is optional. In a microwave-safe dish, combine unflavored gelatin and cold water; set aside for 5 minutes. 10 seconds in the microwave Set aside to cool after stirring the mixture.
• In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla essence. Whip the mixture with an electric hand mixer until soft peaks form.
• Reduce the mixer speed to low and gradually pour in the gelatin mixture. Mix until fully blended, then raise to medium speed and continue to mix until firm peaks form.
• Fill a piping bag with whipped cream and a big tip. After the strawberry pie has set, you can pipe the stabilized whipped cream on top and chill it. The advantage of stabilized whipped cream is that it keeps its form permanently. Top the pie with ordinary whipped cream immediately before serving.

What To Serve With Strawberry Pie?

Whipped cream or Cool Whip would be delicious, and you may add a scoop of ice cream if you like.

Most pies and cobblers go well with a dollop of vanilla ice cream. It simply seems to go so nicely with the sweets.

Recipe Variations

• Berries. Mix in other fruits like raspberries, blueberries, or peaches with the strawberries.
• Whipped Topping. The whipped cream can be piped around the strawberry pie’s perimeter, or it can be spread evenly on the pie’s top.
• Lemon Curd. Spread some lemon curd over the strawberry filling.
• Whipped Cream With Lemon Curd. If you like strawberry shortcake, you’ll love this dish I made with a citrusy whipped topping.
• Mint. Fresh strawberry pie, with mint for garnish.

How To Store Strawberry Pie?

• In The Fridge. Strawberry pie needs to be refrigerated once first assembled in order for the strawberry filling to set. After that, you technically do not have to refrigerate strawberry pie because it does not contain eggs. Strawberry pie will last for up to two days at room temperature, but your pie will last longer and taste better if chilled in the refrigerator.
• In The Freezer. you cannot freeze the assembled strawberry pie because it will become mushy once thawed. You may, however, freeze the pie dough, unbaked pie shell, or baked pie shell for up to 3 months.
• To Make Ahead. Strawberry pie can be made 24 hours in advance. You can also chop the strawberries and puree the strawberries ahead of time, but I would wait to thicken the glaze and assemble them until ready to fill the pie shell. make the pie dough, shape it into a disc, cover it with plastic wrap, and refrigerate for up to 2 days before using. transfer the dough to the pie plate to make the pie shell, cover, and refrigerate for up to 2 days. It can also be covered in multiple layers of plastic wrap and frozen for 3 months. blind bake and cool the pie shell. Cover with plastic wrap and refrigerate for up to 3 days.

Why Is My Strawberry Pie Runny?

If you follow the instructions in the recipe, you won’t have any issues with the strawberry pie being too runny. After simmering, the cornstarch in the recipe will thicken into a glaze, which may then be further thickened by the addition of Jell-O. While the filling will harden after you add the strawberries and refrigerate the pie, the glaze should be runny enough so that the berries don’t clump together.

Here are some ways to prevent your filling from becoming too watery:

• Before bringing the liquid to a simmer, completely dissolve the cornstarch in the strawberry puree; otherwise, it will clump and not activate correctly.
• To completely utilize the thickening effect of the cornstarch, bring the filling to a full boil before reducing it to a simmer.
• Cook until the filling appears to be thick. The filling will be less watery if the glaze is thicker. Cooking the mixture fully reduces the liquid, resulting in a thicker filling.
• Allow the filling to cool completely before adding the strawberries. If it’s too hot, the berries will start to cook, releasing moisture and making the filling runny, weepy, or not set up.
• After assembling the strawberry pie, refrigerate it in the refrigerator for three hours to allow the filling to be completely set before slicing.

My Top Tips

• Prep Ahead. I recommend prepping the pie shell by blind baking it the day before you want to use it or at least creating the pie dough so that all you have to do is fill it when you’re ready to eat.
• Pick Strawberries When They Are At Their Peak. When strawberries are in season, they should be used to make a fresh strawberry pie. The sweetness and depth of flavor of strawberries can only be achieved with the freshest strawberries. Since strawberries are in season during the spring and early summer, strawberry pie is a delicious dessert option for many celebrations, including Easter, Mother’s Day, Father’s Day, Memorial Day, the end of the school year, and the end of the school year.
• The Correct Method For Picking Strawberries. Pick berries that are deep in color, firm, aromatic, and ripe but not mushy. For maximum sweetness and richness, choose fully mature strawberries.
• Strawberries Should Not Be Soaked. The strawberries need to be well-rinsed and then allowed to drain. Strawberries will make a liquid filling if they’re not dried thoroughly, so spread them out on towels and pat them dry. You should never soak strawberries in water since doing so will cause them to become waterlogged and lose their flavor and nutritional value.
• Chill The Crust. Don’t forget to chill the pie crust before blind baking, or it may shrink. Wait 45 minutes minimum to chill.
• Prepare The Crust Using Cooled Ingredients. Keeping the fat cold until it enters the oven is what guarantees a flaky crust as opposed to a crispy one, so be sure to use extremely cold shortening, butter, and water. We need our fat to not melt before the oven since, according to the baking illustration, steam is created when the fat pellets melt during baking, producing pockets in the dough that result in flaky layers.
• Handle The Dough With As Little Care As Possible. After blending the ingredients in a food processor, you should handle the pie dough as little as possible to prevent it from becoming tough. This will keep the butter cold and prevent the flour from becoming overworked, both of which are necessary for a fluffy pie crust.
• You Don’t Want The Glazing To Be Too Thick. After the glaze has simmered, it should have the consistency of spreadable jam. If it’s too thick before freezing, it won’t stay a thin coating and will instead build up like Jell-O.
• Arrange The Strawberries For A More Attractive Display. The strawberries can simply be poured into the pie shell and spread out in a uniform layer, but I like to turn the top strawberries over, cut side down, for a more visually appealing pie.

Pioneer Woman Strawberry Pie Nutrition Facts

Amount Per Serving

• Calories 336
• Total Fat 16g
• Saturated Fat 7.4g
• Cholesterol 32mg
• Sodium 198mg
• Potassium 228mg
• Total Carbohydrate 47g
• Dietary Fiber 2.8g
• Sugars 32g
• Protein 3.7g
• Vitamin A 8%
• Vitamin C 106%
• Calcium 5%

Nutrition Facts Source: Source