Fresh Strawberry Pie (Low Sugar)
This fresh strawberry pie is the perfect spring treat. Made with simple ingredients, it comes together in just a few quick steps and is only lightly sweetened to emphasize the natural sweetness in the strawberries.
Jump to RecipePie is probably one of my favorite desserts to make in my kitchen. I love how versatile they can be at including whatever delicious fruit is fresh and in season. In the spring I like making fresh strawberry pie in a way that really emphasizes the berry itself.
Rather than adding large amounts of sugar and artificially colored and flavored Jello, this pie uses simple from-scratch ingredients and only a small amount of sugar to highlight the natural sweetness of the fresh strawberries.
Enjoying Your Spring Strawberries? Try These Other Berry Recipes
- Whole Wheat Berry Banana Muffins
- Strawberry Spinach Salad With Balsamic Dressing
- Cream Cheese Fruit Pie
Ingredients for Fresh Strawberry Pie
For the crust:
- 1/4 cup cold butter
- 3/4 cup all purpose flour
- 1 tsp salt
- 3-4 tbsp ice water
For the filling:
- 2 lbs strawberries
- 1 tbsp lemon juice
- 1/4 cup sugar
- 3 tbsp corn starch
How to Make Fresh Strawberry Pie
Making the Pie Crust
Mix together the salt and flour. Cut in the butter with a pastry cutter or knife. Begin adding ice water one tablespoon at a time, continuing to cut the butter until it begins to form a ball. Make sure not to add too much water—you want the flour to be just moistened.
Form the dough into a ball, cover and refrigerate until ready to roll out.
Preheat the oven to 425° F.
Roll out the dough into a circle the size of your pie pan. My favorite way to do this is between two pieces of parchment paper.
Place the crust into the pie pan and shape the edges. Then cover it with a sheet of parchment paper and weigh it down with rice, beans, or pie weights.
Bake for 15 minutes, then remove the parchment paper and bake for an additional 5-10 minutes until the crust begins to brown and the center is cooked.
Making the Pie Filling
Wash your strawberries while the crust cooks. Then place 8 oz. of the strawberries and the lemon juice into a small sauce pan over medium heat. I usually choose the least fresh ones to cook down.
While heating the 8 oz. of strawberries, slice the remaining strawberries.
Mix together the sugar and cornstarch. Mash or blend the heated strawberries, then add the corn starch mixture, mixing vigorously. Bring to a boil and let thicken, then remove from heat.
Let the sauce cool slightly, then mix into the sliced strawberries. Pour the filling into the baked pie shell and spread evenly.
Cover your fresh strawberry pie and let it cool in the refrigerator for 3 hours or more. Serve cold topped with whipped cream.
Fresh Strawberry Pie (Low Sugar)
Ingredients
For the crust:
- 1/4 cup cold butter
- 3/4 cup all purpose flour
- 1 tsp salt
- 3-4 tbsp ice water
For the filling:
- 2 lbs strawberries
- 1 tbsp lemon juice
- 1/4 cup sugar
- 3 tbsp corn starch
Instructions
Making the Pie Crust
- Mix together the salt and flour. Cut in the butter with a pastry cutter or knife. Begin adding ice water one tablespoon at a time, continuing to cut the butter until it begins to form a ball. Make sure not to add too much water—you want the flour to be just moistened.
- Form the dough into a ball, cover and refrigerate until ready to roll out.
- Preheat the oven to 425° F.
- Roll out the dough into a circle the size of your pie pan. My favorite way to do this is between two pieces of parchment paper.
- Place the crust into the pie pan and shape the edges. Then cover it with a sheet of parchment paper and weigh it down with rice, beans, or pie weights.
- Bake for 15 minutes, then remove the parchment paper and bake for an additional 5-10 minutes until the crust begins to brown and the center is cooked.
Making the Pie Filling
- Wash your strawberries while the crust cooks. Then place 8 oz. of the strawberries and the lemon juice into a small sauce pan over medium heat. I usually choose the least fresh ones to cook down.
- While heating the 8 oz. of strawberries, slice the remaining strawberries.
- Mix together the sugar and cornstarch. Mash or blend the heated strawberries, then add the corn starch mixture, mixing vigorously. Bring to a boil and let thicken, then remove from heat.
- Let the sauce cool slightly, then mix into the sliced strawberries. Pour the filling into the baked pie shell and spread evenly.
- Cover your fresh strawberry pie and let it cool in the refrigerator for 3 hours or more. Serve cold topped with whipped cream.