Shoney’s Strawberry Pie Recipe

Hey Bakers, it’s John Kanell from Preppy Kitchen! Today, I’m sharing my ridiculously delicious strawberry pie recipe that will transport your taste buds straight to summer. This pie is incredibly easy to make, bursting with fresh strawberries, and has a delightful hint of lemon. It’s like a slice of summer in a pie!

Shoney's Strawberry Pie Recipe
Shoney's Strawberry Pie Recipe

A Flaky Crust That Never Fails

To start, I recommend using my perfect pie crust recipe. It’s made with all-butter, resulting in a crispy and flaky crust that bakes up beautifully every single time. You can find all my tips and tricks on my blog, or watch a video tutorial on making the buttery pie crust. Trust me, you won’t be disappointed!

Zest and Squeeze the Flavor

Before we dive into the filling, let’s amp up the strawberry flavor with a touch of citrus. Start by zesting one lemon, which will add a refreshing kick to the pie. Once you’ve zested the lemon, go ahead and squeeze out a quarter cup of lemon juice. It’s always easier to zest the lemon before juicing it. Set the lemon zest and juice aside.

Beautiful and Delicious Strawberries

For this recipe, you’ll need two pounds of washed strawberries. Don’t worry if some strawberries are super ripe and falling apart. Those are perfect for the filling, while you can reserve the prettiest strawberries for decorating the pie.

Cooking up the Filling

Now, let’s prepare the filling solution. Combine the quarter cup of lemon juice, lemon zest, half a cup of water, and three tablespoons of cornstarch. Whisk everything together until it forms a smooth slurry. This mixture will act as a thickening agent for the pie filling.

Next, take about half of the hulled strawberries and place them in a sauce pot. Add three-quarters of a cup of granulated sugar and a little extra lemon zest. You can gently mash up the strawberries to release their juices, but be careful not to burn your hand if the burner is on. Cook the strawberries over medium heat for about 10 minutes or until they reduce by half.

Thickening the Filling

Once the strawberries have reduced, add the cornstarch lemon mixture to the pot. Increase the heat to medium-high and whisk continuously until the filling thickens. Let it simmer for an additional six to seven minutes to ensure it reaches the perfect consistency.

Assembling the Pie

Now that your filling is ready, it’s time to assemble the pie. Carefully pour the filling into a pre-baked and cooled pie crust. Arrange the reserved pretty strawberries on top of the filling in an artful manner. If desired, you can brush the strawberries with a thin mixture of strawberry jam and a few drops of orange liqueur for a glistening effect.

Chilling and Serving

Once the pie is assembled, refrigerate it for a few hours to allow it to set. You can even make this pie in advance and refrigerate it overnight. Just before serving, whip up some homemade whipped cream by combining two cups of heavy whipping cream, a quarter cup of confectioners sugar, and a splash of vanilla. Be sure to whip it just until it holds its shape, as over-whipping can make it curdle.

The Perfect Summertime Indulgence

Now, it’s time to indulge in this mouthwatering strawberry pie. Each bite is a burst of fresh strawberry flavor, balanced by the rich creaminess of the whipped cream and the flaky pastry crust. It’s like heaven on a plate!

If you enjoyed this recipe, be sure to check out my classic French fruit tart or my delectable chocolate eclairs. You won’t be disappointed! Don’t forget to hit that like button and subscribe to my channel for more delicious recipes. Until next time, happy baking!

El Reno Ok

Shoney’s Strawberry Pie Recipe

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