How to Braid Pie Dough
To create a braided crust, cut a second refrigerated pie crust into 3/8-inch-thick strips. Braid the strips together. Brush the perimeter of the pie crust in the pie plate with a lightly beaten egg. Press the braid strip around the perimeter of the pie crust to seal. See our video below on how to nail this technique!
Recipe Variations
Decorate with toppings: Decorate with fresh strawberries, thyme sprigs, lavender flowers or chamomile flowers to complete the look.
Make it gluten free: Make this recipe gluten free by omitting the premade pie crust and making your own gluten-free pie crust.
Skip the slicing: Save time, and skip slicing the strawberries! Use whole fresh strawberries, and arrange them, pointed side up, in the pie crust.
How to Store Strawberry Pie
To store, wrap the pie in a few layers of storage wrap. Store in the refrigerator for up to three days.
Strawberry Pie Tips
What’s the best way to slice strawberries?
To slice strawberries, carefully hull the strawberries. A 1/4-teaspoon measuring spoon or strawberry huller makes this easy! Place the berry, hull side down, on a cutting board, and cut into slices.
How do you keep strawberry pie crust from getting soggy?
An egg white glaze can prevent soggy pie crusts. Prebake the pie crust as directed, and let it cool. Brush the crust with a lightly beaten egg white, and bake for four more minutes to set the glaze. Continue with the recipe as directed.
How do you thicken strawberry pie filling?
In this recipe, cornstarch and gelatin act as thickening agents for the filling. Used together, the fresh strawberries stay suspended in a gelled filling that still has a bit of bounce, staying loose and springy. The pie holds its shape perfectly when slicing.
Watch How to Make Easy Fresh Strawberry Pie
Ingredients
1 sheet refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional
Directions
1
Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes.
3
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts
1 piece: 266 calories, 7g fat (3g saturated fat), 5mg cholesterol, 125mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 3g protein.
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