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Hello! My dear friends and readers, how are you today? I hope you’re having a wonderful spring. It’s the month of pie here at Sugar Apron! Do you have a favorite strawberry tart recipe? This tart is one of the easiest things in the world to make. As a child, I had a small patch of strawberries in the garden, along with smaller bunches of wild strawberries that were insanely delicious near an old wooden wall. My mother would send me into the garden with a measuring bowl and tell me to fill it to the line. I would pick the largest berries from the plot and fill the rest of the bowl with the reddest little wild berries. Let me tell you, fresh strawberries are much tastier than supermarket or frozen strawberries. They are naturally sweet and simply melt in your mouth. Back in the kitchen, she would slice the berries, glaze them with sugar and cornstarch to thicken them, and fill a lard crust (which sometimes even had a hint of pork aroma).
So today, I’m thrilled to share my favorite strawberry recipe with you, with a few tweaks. The BEST thing about this recipe, besides the fact that it will knock your socks off, is that it has only five ingredients—six if you count the water.
It’s EASY. Easy like Sunday morning. EASY, EASY, EASY. But it also means that the strawberries take center stage—where they belong. So, let’s make a fresh strawberry tart, shall we?
Why You’ll Love This Recipe
This Fresh Strawberry Pie with Homemade All Butter Crust is a delightful celebration of the season’s best fruit. With just a handful of ingredients, you get a dessert that’s both simple and stunning. The buttery crust complements the sweet and tangy strawberry glaze, making it an irresistible treat for any occasion.
Kitchen Equipment You’ll Need
- 15 cm deep pie tin
- Saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 9 inch pie shell (you can use a homemade all-butter pie shell or a refrigerated pie shell baked according to box instructions)
- 4-6 cups fresh strawberries, quartered and hulled
- 1 cup of water
- 1 cup of sugar
- 1 box of 3 oz strawberry jelly
- 3 tablespoons cornstarch
Step-by-Step Instructions
- Bake the pie crust in a 15 cm deep pie tin and set aside to cool.
- In a saucepan, combine water, sugar, and cornstarch, and bring to a boil.
- Whisk constantly until the mixture thickens, about 3 minutes.
- Whisk in the strawberry jelly and cook for another minute.
- Remove from heat and let cool for about 15 minutes.
- Once the glaze has cooled, place the strawberries directly into the tart crust.
- Pour the glaze over the strawberries.
- Refrigerate until the glaze is set.
- Optional: Decorate with whipped cream before serving.
Tips for Success
Ensure your strawberries are fresh and ripe for the best flavor. Letting the glaze cool slightly before pouring it over the strawberries helps it set better.
Additional Tips or Variations
For a twist, add a hint of lemon zest to the glaze for extra freshness. You can also try using a mix of berries for a different flavor profile.
Nutritional Highlights (Per Serving)
Each serving of this delightful pie is rich in vitamin C and antioxidants from the fresh strawberries. The buttery crust adds a satisfying richness to balance the sweetness.
Frequently Asked Questions (FAQ)
Can I use frozen strawberries? While fresh strawberries are recommended for the best flavor, you can use thawed frozen strawberries in a pinch, but be sure to drain them well.
How long does the pie last? The pie is best enjoyed within 2-3 days. Store it in the refrigerator.
Can I make the crust ahead of time? Yes, you can prepare and bake the crust a day in advance. Store it wrapped at room temperature.
Conclusion
I hope you enjoy making and savoring this Fresh Strawberry Pie with Homemade All Butter Crust as much as I do. It’s a delicious way to celebrate the beauty of fresh strawberries. Please try it out and share your experiences in the comments below. I can’t wait to hear how it turns out for you!
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