19 Best Cream Pie Recipes for a Light-As-Air Dessert

Cream pies are not the same thing as custard pie. They’re also not exactly pudding pies or ice cream pies or gelato pies (yes, those are a thing, too). They’re in their own lovely lightweight field, able to take on the flavors of summer with juicy berr…

Cream pies are not the same thing as custard pie. They’re also not exactly pudding pies or ice cream pies or gelato pies (yes, those are a thing, too). They’re in their own lovely lightweight field, able to take on the flavors of summer with juicy berries and coconut just as easily as they can become chocolate or maple or eggnog, making the perfect holiday dessert. Every cream pie is a little different, but they generally call for egg yolks, heavy cream, vanilla extract, sugar, and butter. 

From coconut cream pie to chocolate cream pie, from graham cracker crusts to classic buttery pie crusts, these cream pie recipes will make your heart flutter and tummy grumble. 

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How to Turn Practically Any Grain Into a Pie Crust

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie pl…

I first wrote about grain crusts in 2014. Back then, I was actively praising the concept of “easy” pie crusts. This recipe is incredibly easy. It requires less than 5 base ingredients, and no need to get out the rolling pin—it’s pressed into the pie plate.

But it’s more than the ease that keeps me coming back to these crusts over and over again. See, I first created this method back when I lived alone. I would cook large batches of grains, and sometimes I’d use some of these prepped ingredients to make a mini tart or pie crust for myself on the fly. Very quickly, I found that that these kinds of pie crusts are a wonderful way to remix leftovers, and are infinitely adaptable for all kinds of portion sizes and flavor pairing possibilities. They're also a wonderful way to bake a pie using whole grains, including grains that might be naturally gluten-free.

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10 Brilliant Ways to Repurpose Pie Dough Scraps

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we …

Look at everything you can do with pie dough scraps! Pie dough in all of its buttery, flaky glory can go from scraggly bits piled high in the corner of a floured cutting board to a beautiful, transformative treat.

So why do we throw them away? Are we scared to overwork notoriously delicate dough? Skeptical that we could make anything with such a small amount?

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How to Store Apple Pie for a Fresh Slice

No matter how many guides there are for making the right amount of food for Thanksgiving (we even have our own chart for preparing enough food based on your guest count), there are always leftovers. Not that anyone complains. As you’re wrapping up left…

No matter how many guides there are for making the right amount of food for Thanksgiving (we even have our own chart for preparing enough food based on your guest count), there are always leftovers. Not that anyone complains. As you’re wrapping up leftovers on Thanksgiving night, you may be wondering how to store apple pie so that the crust stays crisp and the filling stays flavorful. On Friday morning, enjoy a slice of pie to accompany your breakfast sandwich made with cranberry sauce, turkey slices, and stuffing piled between a sliced buttermilk biscuit. Ahead, find even more delicious tips for ensuring that your apple pie tastes fresh days after Thanksgiving.

How to Store Apple Pie

Of course you may be asking, do I have to store the pie? What if I just ate the rest of it right here, right now? I hear you. I see you. And I’m with you. But if you’re a responsible adult that can practice restraint around baked goods like apple pie, you may want to learn how store it properly so that it stays good for Black Friday and beyond. So what’s the best way to store apple pie? “Once the pie is baked and fully cooled, store it at room temperature on a cool counter (i.e. out of direct heat), under a pie dome, in a pie box, or wrapped in plastic wrap,” says Lana, the office manager of Sister Pie in Detroit, Michigan.

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Our Favorite Pies to Eat for Breakfast

In a season when there’s too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless…

In a season when there's too much good produce for our arms to carry, when our refrigerators and counters and all available places in our kitchens are overflowing with plums and cherries and peaches and berries, why does pie—pie, with its endless variations, its willingness to be filled with anything delicious—need to be relegated to dessert? Here are 13 reasons to have pie for breakfast. (Not like you really needed any.) 

 

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Caramel Almond Pie

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a…

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a doozy, but with a name like Smoky Caramel Almond Pie, how could I not make it? It was a bit of a project but I persevered (in the name of smoky caramel and almonds…) but when I came to upload the photos, my blog wasn’t having any of it and said non.

Continue Reading Caramel Almond Pie...

Amanda Hesser’s Beloved Peach Tart Has One Unlikely Crusader

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. …

It won the award of “Your Best Peach Pie or Tart” in the classic A&M (aka Amanda and Merrill) Smackdown. It has over a four-star rating from more than 600 reviewers. It’s prime for peach season and has been baked by home cooks time and time again. There’s a lot of love for Amanda Hessert’s Peach Tart recipe...but there’s some hate, too.

As a criminal defense lawyer, Rob Herrington’s natural instinct is to defend things he believes are worthy of a second chance. But this time, we’re not talking about his clients. We’re talking about Food52’s co-founder’s peach tart recipe. After baking Amanda’s Peach Tart and falling in love with the crust, Herrington, who lives in Dallas, Texas, did something he rarely does on recipe posts—he left a review. “I commented that the recipe was great and all of a sudden, I started getting emails that people were commenting ‘this was the worst recipe in the history of the universe.’ If it was something really complicated like pheasant under glass or bouillabaisse, I could understand if you messed up, but the recipe was really quite straightforward.”

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100% Whole-Wheat Pie Crust Is a Bad Idea. Or Is It?

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


Let’s get this out of the way: 100-percent whole-wheat pie dough is a bad idea. You don’t need to tell me, because I’m telling you. It is dense and tough and unagreeable. That’s why smart recipe developers take a different path.

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A Completely Delicious Guide to Popular Types of Pie

Remember that show “I Dream of Jeannie?” Insert the word “pie” in place of Jeannie and that’s my M.O. Fruit pies packed with layers of thinly sliced apples sprinkled with cinnamon and dotted with butter. Cream pies filled with a luscious vanilla puddin…

Remember that show “I Dream of Jeannie?” Insert the word “pie” in place of Jeannie and that’s my M.O. Fruit pies packed with layers of thinly sliced apples sprinkled with cinnamon and dotted with butter. Cream pies filled with a luscious vanilla pudding and topped with a billowy torched meringue. Free-form rustic galettes layered with frangipane and sweet pears. There are so many different types of pies and pie fillings to fall in love with throughout the year.

Certain types of pie, like pecan pie and Key lime pie, are staples decade after decade. However, others have seen a resurgence in popularity. Most recently, home bakers couldn’t get enough of desperation pies (aka depression pies). This type of pie was originally born in the 1930s during the Great Depression; the idea was that bakers could use whatever inexpensive ingredients they had on hand to bake a dessert. Recipes for desperation pies called for eggs, sugar, butter, and flour, but other variations included a vinegar pie, mock apple pie, and a water pie, all of which use the ingredients in their name to make creative imitations of fruit flavors. And if you think you’re reinventing the wheel with a new filling or type of pie crust, think again. “If you think there is a pie that hasn’t been made, just look through an old farm cookbook and you’ll probably find it,” says Emily Elsen, co-founder of Four and Twenty Blackbirds, a pie shop in Brooklyn, New York.

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Fresh Strawberry Pie

This strawberry pie recipe has incredible flavor: an elevated take on the classic! Serve it to impress and everyone will…

A Couple Cooks – Recipes worth repeating.

This strawberry pie recipe has incredible flavor: an elevated take on the classic! Serve it to impress and everyone will ask for the recipe.

Strawberry pie

Usually we’re all about healthy everyday recipes. But sometimes, you need stunning dessert to impress everyone. Introducing…the best-ever fresh Strawberry Pie! It highlights the best ripe berry flavor, perfectly sweet tart with a delicious hint of cinnamon. The flavor is almost beyond words. Our neighbors promptly declared it was “the best pie I’ve ever had.” Don’t believe us? Well, you’ve got to test for yourself!

Why to make this strawberry pie

This strawberry pie is one of the favorite desserts to come out of our kitchen. To make sure we weren’t exaggerating, we had a few Instagram readers test the recipe for us. Here’s what a few recipe testers said:

  • “Oh my gosh this is delicious! I made it for a summer BBQ with my in-laws, and everyone raved!” -Erin
  • “Everyone in my family loved the filling! The cinnamon made the pie feel a little more elevated than your typical strawberry pie. Everyone also enjoyed how “real” it tasted. It didn’t have the artificial strawberry flavor.” -Elizabeth
Strawberry pie recipe

Use homemade or storebought pie crust

You can use your favorite pie crust recipe for this strawberry pie. It’s best with homemade pie crust, but easiest with homemade. Here’s what to know about the options:

  • Homemade pie crust: This Quiche Crust is our favorite, but you can use your family favorite recipe if you prefer.
  • Store-bought pastry crust: This is a great shortcut! If you use it, keep in mind the timing for the blind baking may vary.
Strawberry pie

Tips for blind baking the crust

This strawberry pie highlights the best juicy flavor of fresh strawberries. In fact, the filling itself is completely no bake. But this recipe uses a standard pie crust, not a graham cracker crust. So you’ll need to first bake the pie crust using a technique called blind baking. Here’s the general overview of this process:

  • Freeze the crust 30 minutes. Why? This helps the crust to hold its shape while blind baking. (This freezer method shortcuts refrigerating for a few hours. You’re welcome!)
  • Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust! Then bake it for 15 minutes. Here are the pie weights we use.
  • Remove the pie weights and bake until golden brown. Once the crust bakes 15 minutes, remove the weights and bake another 15 minutes.

Then, you’ll just need to cool the crust before you fill it. One trick we use: we like to slide the crust into a separate pie pan that’s already cool. It speeds up the process for cooling and you can go right to the filling step.

Keys to the strawberry pie filling

How did we make this pie taste so “real” and avoid the artificial flavors? Well, here are our secrets to the strawberry pie filling:

  • The filling has no strawberry jello or gelatin. There’s nothing artificially flavored here, and no gelatin or jello.
  • The tricks? Smashed strawberries and a bit of cornstarch make the very thick sauce. It’s flavored with both honey and sugar, to bring in a delicious nuance in flavor from the natural sweetener.
  • Cinnamon takes it home. The hint of cinnamon in this strawberry pie sends it to over-the-top goodness.
Strawberry pie

Cool for 2 hours until it sets

The filling for this strawberry pie will set after 2 hours in the refrigerator. The key to setting the pie is that the cornstarch mixture makes an extremely thick sauce. After refrigeration, it will set and become even more solidified. No Jello needed!

When you’re ready to serve, topping it with homemade whipped cream makes it pretty darn special! Here’s our best homemade recipe: you’ll never go back to store-bought.

Storage info for strawberry pie

This strawberry pie is great the day it’s made, but it also stores well. Store this pie for up to 3 days refrigerated, and it holds its flavor well. We were surprised at how well it holds up! It’s perfect for serving at summer barbecues, picnics, potlucks, or as a 4th of July dessert.

Strawberry pie recipe

Variations: make it vegan and gluten-free

This strawberry pie is easily made vegan, and there’s a simple swap for gluten-free too. Here’s what to do:

  • Vegan strawberry pie: Swap maple syrup for honey in the filling, and use this Vegan Pie Crust. Top with Vegan Whipped Cream.
  • Gluten free strawberry pie: Use your favorite gluten-free pie crust recipe (try this one from King Arthur).

More great strawberry recipes

Summer is all about ripe summer berries! Here are a few great strawberry recipes to make this time of year:

This strawberry pie recipe is…

Vegetarian.

Print
Strawberry pie

Fresh Strawberry Pie


  • Author: Sonja Overhiser
  • Prep Time: 3 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This strawberry pie recipe has incredible flavor: an elevated take on the classic! Serve it to impress and everyone will ask for the recipe.


Ingredients

  • 1 pie crust*: Homemade Pie Crust, purchased pastry crust, or Vegan Pie Crust
  • 2 pounds fresh strawberries
  • ⅓ cup granulated sugar (or coconut sugar)
  • ⅓ cup honey (or agave syrup or maple syrup for vegan)
  • ½ tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch kosher salt
  • ¼ cup cornstarch**
  • ¼ cup water
  • Homemade whipped cream, to serve

Instructions

  1. Make the crust: Follow the directions in the Homemade Quiche Crust recipe to make the dough and shape it into a 9-inch pie plate. You can do either a fork pressed edge or a fluted edge. Then freeze the crust in the pie pan for 30 minutes (this helps to avoid shrinkage; you can skip the freezing portion for a purchased pastry crust).
  2. Preheat the oven to 375 degrees Fahrenheit. 
  3. Blind bake*: Remove the dough from the freezer. Crumble a sheet of parchment paper, then place it gently on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake an additional 14 to 15 minutes until the bottom is golden brown (note that the timing may vary if you use store-bought pastry dough). Remove from the oven and allow the crust to cool completely before adding the strawberry filling. To cool it quickly, you can very gently slide it into another pie pan of the same size and place it on a cooling rack; this should cool it in about 10 to 15 minutes while you make the filling. (Or, the baked crust can be wrapped in plastic and stored in the refrigerator for 2 days.)
  4. Make strawberry filling: Wash, destem and quarter the strawberries lengthwise, cutting very large berries into smaller pieces. Take 1 cup of the quartered strawberries (reserve the rest), place them in a bowl, and smash them with a fork until each one is mashed. Add the smashed berries and their juices to a large saucepan. Add the sugar, honey, vanilla, cinnamon, and salt. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.
  5. Then in a small bowl, combine the cornstarch with ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan and cook, stirring often while it bubbles, for 1 to 2 minutes until very thick and glossy. Turn off the heat. Add the remaining fresh strawberries to the pan and turn with spatula until they are fully coated with the very thick sauce. 
  6. Immediately scoop the strawberry filling into the cooled pie crust. Use clean fingers to arrange the strawberries in the top layer (you may need to flip some over to make it look nice). Allow to cool in the refrigerator for 2 hours before serving until it sets. Serve topped with homemade whipped cream. Lasts up to 3 days refrigerated.

Notes

*Blind baking the pie crust shrinks it a bit. For a larger puffy crust, you can make 1.5 times the recipe and cut scraps to reinforce the sides. Go to How to Blind Bake a Pie Crust.

**Arrowroot may work as a substitute, but we have not tested it. Try at your own risk!

  • Category: Dessert
  • Method: Baked
  • Cuisine: Pie

Keywords: Strawberry pie

A Couple Cooks - Recipes worth repeating.