Craving that sweet, creamy strawberry pie you remember from McDonald's? Forget the drive-thru! This recipe lets you recreate that nostalgic flavor at home, with a delicious homemade twist. It's surprisingly easy to make, even for beginner bakers, and the result is a truly satisfying and delightful dessert. Get ready for a taste of happy memories, made even better!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Strawberry Filling:
- 16 ounces fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon lemon juice
For the Cream Topping:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it to a 9-inch pie plate. Trim and crimp the edges.
- Blind bake: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes, or until lightly golden. Let cool completely.
Making the Strawberry Filling:
- Cook the strawberries: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, water, and lemon juice. Bring to a simmer over medium heat, stirring constantly.
- Thicken the filling: Reduce heat and cook for 2-3 minutes, or until the filling has thickened. Remove from heat and let cool completely.
Making the Cream Topping:
- Whip the cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Add sugar and vanilla: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overbeat.
Assembling the Pie:
- Add the filling: Pour the cooled strawberry filling into the cooled pie crust.
- Top with cream: Gently spread the whipped cream topping over the strawberry filling.
- Chill and serve: Refrigerate the pie for at least 2 hours to allow the flavors to meld and the cream to set. Serve chilled and enjoy!
Tips and Variations:
- For a richer crust, use half butter and half shortening.
- If you don't have pie weights, use dried beans or rice.
- Feel free to add a pinch of cinnamon or nutmeg to the strawberry filling for a warm spice note.
- For a quicker dessert, use store-bought pie crust.
- Garnish with fresh strawberries or a sprinkle of powdered sugar before serving.
Nutritional Information (Approximate per serving):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 400-450
- Fat: Approximately 25-30g
- Sugar: Approximately 40-50g
This homemade Strawberry Cream Pie is a delicious and relatively healthy alternative to store-bought versions, perfect for satisfying that sweet craving with a touch of nostalgia. Enjoy this easy, quick dinner dessert! It’s sure to become a family favorite.