Janet Strawberry Pie Recipe – Page 2

In a large bowl, combine the flour and salt.
Cut in the chilled butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 30 minutes.
Roll the dough out on a floured surface and fit it into a 9-inch pie dish. Trim the edges and crimp them.
Bake the crust at 375°F (190°C) for 15-20 minutes, or until golden brown. Let it cool completely. 🍰

In a medium saucepan, combine sugar, cornstarch, and water. Bring to a boil over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the lemon juice and vanilla extract. Let the syrup cool.
Gently fold in the fresh strawberries, making sure they’re well coated in the syrup. 🍓

Pour the strawberry filling into the cooled pie crust. Use a spoon to evenly distribute the filling.
Refrigerate the pie for at least 2 hours, or until the filling has set. 🧊

In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream on top of the pie, or pipe it around the edges for a decorative touch. 🍦✨

Once your pie is chilled and topped with whipped cream, slice it up and enjoy this sweet, refreshing treat!

Fresh Berries: Fresh, ripe strawberries are key for this pie. Choose berries that are sweet and firm for the best flavor. 🍓
Make-Ahead: This pie can be made a day ahead and refrigerated overnight, making it an ideal dessert for parties.
Variation: Add a sprinkle of graham cracker crumbs or chocolate shavings on top for a twist! 🍫

💬 What’s Your Favorite Summer Dessert?
Tell me what other fruit pies you love to make for warm weather! 🍉🍒

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