Fresh Strawberry Pie

5 from 3 votes

Fresh Strawberry Pie, with a chocolate layer dividing the incredible Oregon strawberries from the all-butter pie crust, is the absolute best summer dessert!

Prep Time30

Cook Time30

Refrigerate time1

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

crust:

1 cup all purpose flour plus more for rolling
1/2 cup unsalted butter 1 stick, cold
1/2 teaspoon salt
chilled water
4 ounces semi-sweet chocolate

filling:

6 cups Oregon strawberries washed and hulled, quantity divided
1/2 cup water
3/4 cup granulated sugar
3 tablespoons corn starch
1 tablespoon butter

whipped cream:

1 cup heavy whipping cream
1 tablespoon confectioners' sugar

Instructions

To make the butter pie crust, use a pastry blender to cut the 1/2 cup unsalted butter into the 1 cup all purpose flour and 1/2 teaspoon salt until all of the butter is pea sized or smaller. Adding one tablespoon at a time of the chilled water, work the dough together just until it sticks together. Take care not to over mix or over work the dough. Shape into a dish and tightly wrap with plastic wrap. Refrigerate at least and hour.
Roll dough out on a heavily floured surface until it is of even thickness and can fit into a 9 inch pie dish. Poke holes in dough across entire surface of dough to allow steam to escape. Cover with parchment paper and weigh down paper with pie weights or dry beans. Bake crust in 375 F degree oven for 20 minutes, then remove the weights and paper and continue cooking for another 10-20 minutes until the crust is golden brown.
When crust is done cooking, turn off oven, add 4 ounces semi-sweet chocolate, and allow crust to sit in hot oven for a few minutes to allow chocolate to melt. Once melted, use a pastry brush to evenly spread the chocolate across the bottom and up the sides of the crust. Refrigerate to set.
Mash 2 cups of the 6 cups Oregon strawberries and add 1/2 cup water. In a separate dish, combine 3/4 cup granulated sugar and 3 tablespoons corn starch in a small bowl. Combine both the mashed strawberries with water with the sugar and cornstarch mixture in a medium saucepan. Place saucepan over medium-high heat and bring to a boil, stirring constantly. Allow to boil while stirring for 2-3 minutes until thickened, stirring constantly. I find a wooden spoon with a flat end works best. Remove from heat and stir in 1 tablespoon butter. Allow to cool enough that you can touch it without getting burnt and pour over strawberries in pastry shell.
Arrange 4 cups strawberries in baked pastry shell. Pour warm filling over strawberries, spreading as needed to cover entire surface.
Chill for at least 1 hour before serving.
In a small bowl, whip 1 cup heavy whipping cream and 1 tablespoon confectioners' sugar until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

Notes

Makes one 9-inch pie

Nutrition