March 17, 2025

Hi everyone,

Strawberry season is in full swing here in Florida, and I’m making the most of it with this gorgeous Strawberry Pie. This show-stopping dessert celebrates strawberries in four delicious ways — cooked, macerated, raw, and in jam — giving each bite a unique texture and an unmistakable burst of strawberry flavor.

To keep things simple, I’m using a store-bought pie crust, but if you’re feeling ambitious, you can absolutely use your favorite homemade recipe. (I’ve got a great one here that makes two 9-inch crusts — you can halve the recipe or freeze the extra for next time. Trust me, you’ll be glad you did!)

This pie is the perfect treat for a picnic, potluck, or any special occasion — Easter, birthdays, or just because. I hope you love it as much as I do!

Spring Strawberry Pie

INGREDIENTS

Serves 8-10

INSTRUCTIONS

1. Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.

2. Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.

3. Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.

4. Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.

5. Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.

6. Using an electric hand-mixer or a stand-mixer fitted with the whisk attachment, whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.

Pro Tips

• Every batch of strawberries has a different level of sweetness. Always taste the filling before you pour it into the pie. Don’t be afraid to slightly adjust the amount of sugar, salt or lemon juice to taste.

• If you are blind-baking a homemade crust instead of using store-bought, here’s a great tutorial.

Equipment Used

• Various-sized glass mixing bowls

• Pie dish

• Cutting board

• Chef’s knife

• Measuring cups and spoons

• Medium sauce pot

• Wooden spoon or spatula

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