Recipe and images by recipe contributor, Rebecca White, of A Pleasant Little Kitchen.
Author note: My go-to pie dough is Pillsbury. It’s reliable and creates a beautiful crust every time. There are also pre-made frozen pie crusts available that will work for this recipe if you do not feel like using a pre-made dough. Be sure the crust is thawed before baking it. I tend to like less sugar in strawberry pie, however if you prefer a sweeter strawberry pie, add an additional 1/4 cup of sugar.
pie dough, rolled out
3 1/2 pounds strawberries
pinch of kosher salt
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
3 tablespoons corn starch
3/4 cup sugar
zest from 1 orange
1 egg yolk, whisked
whipped cream or cool whip
Place pie dough into a pie pan and using a pastry brush coat the inside and outside of the dough with egg yolk. Bake according to instructions. Remove the crust from the fridge and let cool.
Take half of the strawberries and blitz in a food processor until achieving a smooth consistency. Place the strawberry mixture into a saucepan along with the salt, vanilla extract, lemon juice, corn starch, sugar and orange zest. Bring mixture to a boil and reduce to a simmer. Simmer for 10 minutes, stirring occasionally. Remove from the heat.
Cut the remaining strawberries into bite-sized pieces and stir into the simmering strawberry mixture.
Once the pie crust has cooled fully to room temperature, pour the strawberry filling into the cooked pie crust and chill for 3-5 hours. When serving, top with whipped cream or cool whip.