Strawberry Pie

8 -10
Prep Time
Cook Time
3h 30m
Ready In

"Recipe source: Cook's Illustrated Cook it Right (2018)"

Original recipe yields 8 -10 servings


  • Serving Size: 1 (218.4 g)
  • Calories 265.9
  • Total Fat - 6.1 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 20.6 mg
  • Sodium - 26.6 mg
  • Total Carbohydrate - 55.8 g
  • Dietary Fiber - 5 g
  • Sugars - 37.3 g
  • Protein - 1.6 g
  • Calcium - 21.3 mg
  • Iron - 0.8 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.1 mg

Step 1

On a floured board roll out dough to a 12 inch circle and then roll it onto a rolling pin and unroll it onto a 9 inch pie dish, leaving at least 1 inch overhand along edges. Ease dough into dish by lifting edge of dough while pressing into dish bottom with other hand.

Step 2

Trim the overhand to 1/2 inch beyond lip of dish. Tuck overhand under itself; folded edge should b flush with edge of dish. Crimp dough along de of dish using your fingers. Wrap dough-lined dish loosely in plastic wrap and refrigerate until firm (30 minutes). Preheat oven to 350 degrees F.

Step 3

Line chilled pie shell with aluminum foil, covering edges to prevent burning and fill with pie weights. Bake until edges are beginning to turn golden (15 -20 minutes). Remove foil and weights and continue to bake until golden brown and crisp (15-20 minutes). Let crust cool on rack (30 minutes).

Step 4

To make the filling: select about 6 ounces misshapen or unattractive berries and halve and that are large to equal 1 1/2 cups. In a food processor process berries until smooth (20-30 seconds) to equal 3/4 cup puree.

Step 5

In a saucepan whisk together the dry ingredients (sugar - salt) and over medium heat stir in the puree and cook stirring constantly bringing to a full boil; continue boiling for 2 minutes. Transfer mixture to a bowl and stir in lemon juice. Let cool completely.

Step 6

Pick over the remaining berries and measure out 2 pounds of the most attractive ones; having only extra-large berries. Add them to the bowl with the glaze and fold gently with a rubber spatula until all are coated. Scoop berries into pie crust, making a mound -- if any cut sides face up on top, turn them to face down. Refrigerate until chilled (2 hours) and serve within 5 hours of chilling.

Step 7

To make the whipped cream: just before serving using an electric mixer fitted with the whisk attachment whip cream and sugar on medium low until foamy (1 minute) and then increase speed to high and whip until soft peaks form (1-3 minutes).

Step 8

Cut pie into wedges and serve with whipped cream.

Tips & Variations

No special items needed.