1 All Butter Pie Crust pre-baked and cooled
2 pounds fresh strawberries
1 cup (200g) granulated sugar
1/3 cup (79 ml) water
3 tablespoons cornstarch
Whipped cream for garnish
Blind Bake your crust according to package or recipe directions.
Measure out two cups of berries, wash and hull them, then crush them with a potato masher.
Add the crushed strawberries, sugar, water, and cornstarch to a medium saucepan. Cook over medium heat, stirring often, until it boils. Boil for 1 minute, then remove from heat. Cool completely before continuing. (You can also make this the day before.)
To assemble the pie, hull and slice the remaining strawberries and place them in a bowl. Pour the cooled strawberry filling over the top and stir. Place in pie crust. Chill for at least 2 hours before slicing and serving. Top with fresh whipped cream before serving.
This pie is best eaten the same day its made. It will get weepy if refrigerated overnight.
Feel free to use a refrigerated or frozen pie crust instead of my recipe.
Learn how to blind bake your crust here.
Want a completely no bake pie? Use a graham cracker crust instead.