Myah’s Fresh Strawberry Pie

What says summer like strawberry pie? This delicious recipe is perfect for 4th of July celebrations, picnic parties – or just indulging in a cool, sweet treat on a sunny day!

  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 6 tbsps. unsalted butter
  • 4-6 tbsps. ice water
  • 2 lbs. fresh strawberries
  • 1/3 cup granulated sugar
  • 1/3 cup honey
  • 1/2 tbsp. vanilla extract
  • 1/2 tsp. cinnamon
  • Kosher salt
  • 1/4 cup cornstarch
  • 1/4 cup water
  • Homemade whipped cream
  1. In a medium bowl, mix the all-purpose flour, baking powder, and a 1/2 tsp. kosher salt. Cut small pieces of butter into the flour using a pastry blender until you reach a coarse meal texture. Mix ice water in a tablespoon at a time until the dough comes together but isn’t sticky. Form the dough into a ball.   
  2. Flour a clean work surface and rolling pin. Roll the dough into an even 12-inch circle before transferring it onto a pie pan. Form a fork pressed or fluted edge, then freeze the crust for 30 minutes to prevent shrinkage.
  3. Preheat the oven to 375 degrees.
  4. Remove dough from the freezer. Place a crumpled sheet of parchment paper on top of the dough and weigh it down with pie weights, dry beans, or dry rice. Bake for 15 minutes before removing the parchment and weights, then bake an additional 14-15 minutes or until the bottom is golden brown. Remove from the oven and set it aside to cool completely.
  5. Clean, destem, and quarter the strawberries, cutting large berries into smaller pieces. Mash 1 cup of prepared strawberries in a bowl with a fork. Add the smashed berries and their juices to a large saucepan with the sugar, honey, vanilla, cinnamon, and a pinch of salt. Bring to a simmer over medium-low heat and cook until the mixture is bubbling and sugar has dissolved.
  6. Whisk the cornstarch with water until dissolved. Add the cornstarch slurry to the strawberry filling and cook, while stirring constantly, until thick and glossy. Turn off the heat and add the remaining strawberries to the pan, turning with a spatula until fully coated.
  7. Scoop the strawberry filling into the cooled pie crust. Arrange the strawberries on the top layer before cooling in the refrigerator for two hours. Serve with homemade whipped cream.