Fresh Strawberry Pie
This guide to making a mile-high strawberry pie with fresh strawberries is inspired by the Madonna Inn’s iconic dessert.
Ingredients
For the fresh California Strawberry Glaze
- 3 cups fresh, whole California strawberries, stemmed and hulled.
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1 TBSP + 1 tsp low-sugar pectin
- 1/4 tsp kosher salt
- 2 TBSP lemon juice freshly squeezed
For the Vanilla Bean Whipped Cream
- 1 1/2 cups heavy cream
- 1/3 cup confectioners sugar
- 1/2 tsp vanilla bean paste or vanilla extract
For the pie assembly
- 1 prepared pie shell See note. Either store-bought or baked and cooled.
- 2 1/2 lbs fresh, whole California strawberries stemmed and hulled
- 1 batch fresh California strawberry puree
- 1 batch vanilla bean whipped cream
Instructions
To make the California Strawberry Glaze
- Place the 3 cups of California strawberries into a blender or food processor, and process until they reach the consistency of a smooth puree.
- In a medium-sized pot, whisk the sugar, cornstarch, pectin, and salt together well. Then add 1 1/2 cups of the strawberry puree. Reserve any remaining puree for another use, like serving over ice cream or adding a berry layer in your smoothie glass.
- Cook over medium-high heat, using a rubber spatula to constantly stir until the mixture comes to a boil. Once boiling, scrape down the sides and bottom of the pot constantly to prevent scorching. Boil the mixture for approximately 2 minutes until any froth that has formed has disappeared from the top, the color has darkened, and the mixture has thickened.
- Transfer to a heat-proof bowl and press plastic wrap directly onto the surface of the strawberry glaze. Cool to room temperature, then chill for at least 2 hours.
To make the pie filling and assemble the pie
- Gently fold the 2 1/2 pounds of whole California strawberries into the chilled glaze. Transfer the dressed berries to the prepared pie shell, arranging them so that the entire crust is covered and the berries are piled high in the center.
To make the Vanilla Bean Whipped Cream
- Just before serving, make the whipped cream. Combine the cream, sugar, and vanilla bean paste in a stand mixer bowl. Use the whisk attachment to whip the cream for 1-2 minutes at a medium speed until it reaches the desired consistency.
- Use a piping bag fitted with a large tip to pipe the whipped cream around the edges of the pie, leaving the strawberries visible in the center. Slice and serve immediately.
Video
Notes
Pie Shells:
Feel free to use your favorite pie dough recipe to make a homemade pie shell or use store-bought.
To make a gluten-free pie shell, we suggest using this recipe from the G-Free Foodie.
California Strawberry Glaze:
The glaze can be made up to 3 days in advance and stored in the fridge until ready to use.
Nutrition
Serving: 1sliceCalories: 514kcalCarbohydrates: 78gProtein: 4gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 191mgPotassium: 372mgFiber: 5gSugar: 49gVitamin A: 680IUVitamin C: 117mgCalcium: 67mgIron: 2mg
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