I was planning a different post today, but I couldn’t resist sharing this strawberry pie. The version pictured here doesn’t include the whipped chocolate ganache I added later, but the base pie is the recipe I prepared for my monthly newspaper column. I usually publish that on Thursday, yet I couldn’t wait to share it sooner.
I’m really proud of how this pie turned out. It took two attempts to perfect, and I’m grateful my in-laws were around to help taste-test, otherwise we’d have been overwhelmed by strawberries. Even after several strawberry desserts recently, I found myself dreaming about this pie. Maybe it’s because I’m cutting back on added sugar and appreciating fresh fruit more, but mostly it’s because the pie genuinely tasted amazing.
I improvised what I call a “cheater” whipped ganache for the top. I didn’t have time to make a traditional ganache that needs to chill overnight before whipping, so I mixed melted chocolate with a little butter and chilled whipped cream. It wasn’t the classic method, but it worked wonderfully: slightly fluid when drizzled, then firming in the refrigerator. The simple chocolate drizzle made the pie feel elegant without much fuss.
The crust is quick and can be prepared ahead of time. You can use a premade crust, a graham cracker crust, or make the dough ahead and freeze a disk for later. The crust bakes in under 20 minutes and the rest of the pie cooks on the stovetop, so overall the assembly is straightforward.
I had a hard time putting my camera down while photographing this pie. The fresh strawberries and glossy filling made it hard to stop snapping pictures.
The photos don’t fully capture how good this pie tastes. After adding the ganache, slices softened a bit because I prefer a slightly gooey filling. The recipe includes an option to thicken the filling for a firmer slice, but if you chill the pie long enough and keep it refrigerated until serving, the standard version sets nicely. Trust me—this pie is fantastic.
For another strawberry dessert idea, consider a gluten-free strawberry shortcake made with fresh berries and tender biscuits.
Fresh Strawberry Pie
makes 1 9″ pie
Crust
Recipe adapted from 101 Cookbooks. Makes two 9″ crusts (freeze one for later).
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 large egg
- 1 3/4 cups whole wheat pastry flour (from soft wheat)
Cream the butter and brown sugar. Add the salt and egg, blending until smooth. Stir in the flour just until combined—the dough will be crumbly but without loose flour. Divide the dough in two and press each portion into a 1/2″ thick disk. Wrap in plastic and refrigerate for 1 hour or freeze for 20 minutes. When ready, remove one disk, unwrap, dust with flour, and roll out to 1/8″–1/4″ thickness so it comes up 1″–1 1/2″ on the sides of a 9″ pie plate. Flour as needed to prevent sticking, then gently lift and place the dough into the pie plate. Patch any small tears by pressing the dough together, prick the bottom with a fork, and chill for 10 minutes.
Preheat the oven to 350°F (175°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 10 minutes, remove the weights and parchment, then bake 8–10 more minutes until the edges are golden and the center is dry. Cool completely.
Filling
- 6 cups fresh strawberries, divided
- 1/2 cup honey
- 1/4 cup cold water
- 3 tablespoons cornstarch (add 1 teaspoon extra for a firmer pie)
Reserve 2 cups of whole berries and mash them with a fork. In a small pot, combine the mashed berries and honey and heat over medium until it comes to a boil. Mix the cold water and cornstarch until smooth, then whisk into the hot strawberry mixture. Stir constantly until thickened and boiling, then remove from heat and let cool for 10 minutes while you prepare the remaining berries. Remove stems from the remaining 4 cups of strawberries and halve them.
Pour about 1/2 cup of the cooked filling into the cooled pie crust and spread. Arrange halved strawberries tightly in a single layer, pressing them into the filling. Pour roughly half of the remaining cooked filling over this first layer and spread gently. Add the rest of the halved berries on top, arranging them closely from the center outward. Pour the remaining cooked filling over the top and smooth with the back of a spoon. Add the chocolate ganache if using and refrigerate the pie for 1–2 hours before serving with whipped cream. Best eaten within one to two days.
“Cheater” Whipped Ganache Topping
- 2 oz (55 g) dark chocolate, melted and cooled (I used 72%)
- 1 tablespoon butter
- 1/4 cup sweetened whipped cream, chilled
Melt the chocolate and butter together until smooth and set aside to cool briefly. When the chocolate is barely warm, stir in the chilled whipped cream until fully combined. For a neat drizzle, pipe the ganache from a small plastic bag with a cut corner, or simply spoon it over the pie. Chill until set.
