I planned to post something less dramatic today, but I couldn’t resist sharing this pie now. The version shown without the whipped chocolate ganache is the recipe for my monthly newspaper column that comes out on Thursday — the same day I usually publish here — but I was too excited to wait.
I’m very proud of this pie. It took two attempts to get it right, and fortunately we had generous in-laws to share with—otherwise we might have been overwhelmed by strawberries. Even though I’d had a lot of strawberry desserts recently, this pie kept calling to me. Part of that may be because I’m cutting back on added sugar, but mostly it’s because the pie was simply excellent.
I also made what I call a “cheater” whipped ganache. I didn’t have time to make traditional ganache that needs chilling before whipping, so I improvised. This quick version still uses chocolate and cream, and while it’s not the classic method, it worked wonderfully. Because it was fairly fluid when drizzled over the pie and then firmed up in the refrigerator, the texture was delightful. In short, you don’t need elaborate techniques to finish a delicious pie.
The pie crust bakes in under 20 minutes and can be prepared ahead of time. You can use a store-bought crust or a graham cracker crust if you prefer. If you make the dough in advance and freeze it, you’ll always have a quick base ready. The best part is most of the filling is finished on the stovetop, so assembly is straightforward.
I had a hard time putting my camera down once the pie was ready.
The photos don’t fully capture how this pie tasted. After I added the ganache, some slices softened a bit because I kept the filling slightly gooey on purpose. I include an option in the recipe for a firmer filling, but if you let it set well in the refrigerator and keep it chilled until serving, the pie will hold its shape without adding extra cornstarch. Trust me—this pie is exceptional.
For another strawberry dessert, try this Gluten Free Strawberry Shortcake.
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Fresh Strawberry Pie
makes 1 9″ pie
Crust
recipe slightly adapted from 101 cookbooks
makes 2 9″ crusts (one can be kept in the freezer for later use)
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 large egg
- 1 3/4 cups whole wheat pastry flour (from soft wheat)
Cream the butter and brown sugar together. Add the salt and egg and blend until smooth. Stir in the flour just until combined — the dough will remain slightly crumbly but should have no loose flour. Divide the dough into two portions and press each into a disk about 1/2″ thick. Wrap in plastic and chill in the refrigerator for 1 hour or freeze for 20 minutes. When ready, remove one disk, unwrap, and generously dust with flour. Roll the dough out between 1/4″ and 1/8″ thick and trim so it comes up about 1″ to 1 1/2″ on the sides of a 9″ pie plate. Use flour to prevent sticking, lift gently and place into the pie plate (small tears can be pressed back together). Press the dough into the plate, prick the bottom with a fork, and chill for 10 minutes in the fridge or freezer.
Preheat the oven to 350°F. Cover the chilled crust with parchment and fill to the top with pie weights or dry beans. Bake 10 minutes, remove the weights and parchment, and bake another 8–10 minutes until golden at the edges and dry in the center. Cool completely.
Filling
- 6 cups fresh strawberries, divided
- 1/2 cup honey
- 1/4 cup cold water
- 3 tablespoons cornstarch (add 1 teaspoon extra for a firmer pie)
Reserve 2 cups of whole berries and mash them with a fork. Combine the mashed berries and honey in a small pot and heat over medium until boiling. Mix the cold water and cornstarch until smooth, then stir into the hot strawberry mixture. Cook, stirring constantly, until the mixture thickens and returns to a boil. Remove from heat and let cool for about 10 minutes while you prepare the remaining berries. Hull and halve the remaining 4 cups of strawberries.
Pour about 1/2 cup of the cooked filling into the bottom of the cooled crust and spread. Arrange halved strawberries tightly in a single flat layer, pressing them gently into the filling. Once the first layer is complete, pour roughly half (or a little more) of the remaining cooked filling over the berries and spread with the back of a spoon. Add the remaining halved berries on top, working from the center outward and placing them as close together as possible. When all berries are arranged (they may not reach the edge), pour the remaining cooked filling over the top and smooth it out. If desired, add the chocolate ganache. Chill the pie for 1–2 hours before serving with whipped cream. The pie is best enjoyed within a day or two of making it.
“Cheater” Whipped Ganache Topping
- 2 oz (55 g) dark chocolate, melted and cooled (72% recommended)
- 1 tablespoon butter
- 1/4 cup sweetened whipped cream, chilled
Melt the chocolate with the butter until smooth and let cool until only barely warm. Stir in the chilled whipped cream until fully combined. For a neat drizzle, transfer the mixture into a plastic bag, snip a corner, and pipe over the pie — or simply use a spoon.
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