Ingredients for Lemon Strawberry Pie
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How to Make Lemon Strawberry Pie
- Preheat your oven to 350°F (175°C).
- Make the crust: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) cold unsalted butter, cut into cubes. Cut the butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup ice water, 1 tablespoon at a time, until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edges.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5 minutes, until lightly golden.
- Make the filling: In a large bowl, whisk together 1 1/2 cups sugar, 1/4 cup cornstarch, 1/4 tsp salt, and the zest of 2 lemons. Gradually whisk in 1 1/2 cups fresh lemon juice (about 4-5 lemons).
- Add 2 large eggs and whisk until well combined. Gently fold in 2 cups sliced fresh strawberries.
- Pour the filling into the pre-baked pie crust.
- Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool completely on a wire rack before serving. Refrigerate for at least 2 hours to allow the filling to set completely.
- Serve chilled and garnish with fresh strawberries and whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
141g
Fat
17g
Carbs
19g
