Fresh Strawberry Crown Pie

Strawberry Pie Filling

• 6 cups fresh strawberries — hulled, divided
• ¾ cup granulated sugar
• 4 tablespoons cornstarch
• ¼ cup water — cold
• 1 tablespoon lemon juice
• 1 fully baked deep-dish pie crust — 9-inch, cooled completely
• 1–2 drops red food coloring (optional) — optional

Vanilla Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

1. Prepare the Strawberries: Rinse the strawberries under cool running water before hulling. Drain them in a colander, spread them over clean kitchen towels, and dry thoroughly. Hull the berries on a cutting board with a paring knife. In a medium mixing bowl, mash 2 cups of the berries with a fork or potato masher until chunky. Keep the remaining 4 cups whole if small or halve them if large. Allow 10–15 minutes for this step; the reserved berries should be dry on the surface.6 cups strawberries, divided
2. Make the Glaze: In a medium saucepan off the heat, whisk together sugar and cornstarch. Gradually whisk in cold water until completely smooth, then stir in the mashed berries and red food coloring if using. Set the saucepan over medium heat and cook 5–7 minutes, stirring constantly with a whisk or rubber spatula, until the glaze reaches a full boil, thickens, and changes from cloudy to glossy and partly translucent. Boil 1 minute, stirring constantly, then remove from heat and stir in the lemon juice. Transfer the glaze to a large mixing bowl and cool 30–45 minutes, stirring occasionally, until completely room temperature but still pourable.¾ cup sugar, 4 tbsp cornstarch, ¼ cup water, 1 tbsp lemon juice, 2 cups mashed berries, red food coloring if using
3. Assemble the Pie: Add the remaining strawberries to the completely cooled glaze. Fold gently with a rubber spatula for 1–2 minutes until every berry is evenly coated. Spoon the filling into the cooled baked pie crust, turn any cut sides downward, and mound the berries generously for the signature “crown” appearance.4 cups strawberries, 1 pie crust
4. Chill: Refrigerate the pie, loosely covered without touching the fruit, for at least 4 hours or overnight. The pie is ready when the glaze looks firm between the berries and no longer appears fluid.Vanilla Whipped Cream

Vanilla Whipped Cream

1. Prepare the Topping: Chill a mixing bowl and the electric-mixer beaters for 10 minutes. Add cold heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed for 2–3 minutes until smooth stiff peaks form. Stop beating before the cream becomes grainy.Heavy whipping cream, powdered sugar, vanilla extract
2. Finish the Pie: Just before serving, pipe the whipped cream around the pie border with a piping bag fitted with a large star tip, or spoon it onto the pie or individual slices. Allow about 5 minutes and keep the finished pie refrigerated until slicing.