Strawberry Pie
A fresh and easy strawberry pie with a buttery shortbread crust, perfect for summer gatherings.
Ingredients
Crust Ingredients
- 2 packages shortbread cookies about 2 cups once pulsed into crumbs
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 1/3 cup unsalted butter melted
Filling Ingredients
- 2 pounds fresh strawberries stems removed and quartered, divided
- 1/2 cup honey
- 1/4 cup water
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 6-10 drops red food coloring optional for vibrant color
Whipped Cream Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
Prepare the Crust
- Preheat oven to 400°F. Blend shortbread cookies, sugar, and nutmeg into fine crumbs. Add melted butter and mix. Press into a 9-inch pie dish and bake for 8-10 minutes until golden. Cool completely.2 packages shortbread cookies, 2 tablespoons granulated sugar, 1/8 teaspoon ground nutmeg, 1/3 cup unsalted butter
Prepare the Filling
- Mash 1.5 cups strawberries in a saucepan, combine with honey and water. Mix cornstarch and sugar, then add to strawberries. Boil and stir until thick.2 pounds fresh strawberries, 1/2 cup honey, 1/4 cup water, 1/4 cup granulated sugar
- Remove from heat, stir in vanilla and food coloring. Fold in remaining strawberries. Pour filling into cooled crust. Chill for at least 4 hours.3 tablespoons cornstarch, 1 teaspoon pure vanilla extract
Prepare Whipped Cream
- Beat heavy cream until it thickens. Add powdered sugar and vanilla, then beat until soft peaks form.6-10 drops red food coloring, 1 cup heavy whipping cream
Notes
Ensure strawberries are fresh for the best flavor. Store any leftovers in the fridge for up to 3 days. The pie may also be frozen for longer storage, but the texture of the strawberries may change.