Description
Valentine’s Day Strawberry Pie is a romantic dessert that perfectly captures the essence of love and celebration. The sweet, juicy strawberries layered over a luscious cream filling, all nestled in a buttery, flaky crust, make this pie an irresistible treat. Every bite feels like a celebration of the vibrant, fruity flavors and the rich, velvety textures that make Valentine’s Day extra special.
Ingredients
Scale
For the Crust:
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- 1 1/4 cups all-purpose flour
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- 1/2 teaspoon salt
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- 1 tablespoon granulated sugar
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- 1/2 cup unsalted butter, chilled and cubed
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- 3–4 tablespoons ice water
Filling:
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- 1 lb fresh strawberries, hulled and halved
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- 3/4 cup granulated sugar (adjust to taste)
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- 3 tablespoons cornstarch
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- 1/4 cup water
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- 1 teaspoon fresh lemon juice
Topping:
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- 1 cup heavy whipping cream
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- 2 tablespoons powdered sugar
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- 1/2 teaspoon vanilla extract
Instructions
Prepare the Crust:
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Cut in Butter: Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Form the Dough: Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Roll Out the Dough: On a floured surface, roll the dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish and trim excess edges.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Cool completely.
Make the Filling:
- Prepare the Strawberries: Wash, hull, and halve the strawberries. Set aside half of the strawberries for the glaze and leave the remaining for arranging in the pie.
- Cook the Glaze: In a medium saucepan, combine the sugar, cornstarch, and water. Stir in the reserved strawberries and cook over medium heat, mashing the strawberries gently to release their juices. Cook until the mixture thickens and becomes translucent, about 5-7 minutes.
- Add Lemon Juice: Stir in the lemon juice and strain the glaze through a fine mesh sieve to remove any solids. Let it cool slightly.
Assemble the Pie:
- Layer the Strawberries: Arrange the fresh, halved strawberries in the baked pie crust, pointed ends up, in a decorative pattern.
- Pour the Glaze: Gently pour the cooled glaze over the strawberries, ensuring all are coated evenly. Chill the pie in the refrigerator for at least 2 hours to set.
Whip the Cream:
- Make Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
- Decorate the Pie: Pipe or spread the whipped cream around the edges of the pie or as desired. Add optional garnishes for extra flair.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280-320 kcal