Heart Shaped Strawberry Pie
This heart shaped strawberry pie is a charming and delicious dessert perfect for special occasions. Its buttery crust and sweet filling make it an ideal choice for Valentine's Day or any day you want to express love through baking.
Equipment
- 1 heart-shaped pie dish greased
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold unsalted butter cubed
- 6-8 tbsp ice water
Strawberry Filling
- 4 cups fresh strawberries hulled and halved
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Instructions
Preparation
- In a large mixing bowl, combine flour, salt, and sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough forms a ball.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling
- In another bowl, combine strawberries, sugar, cornstarch, and lemon juice. Toss to coat and set aside for 15 minutes.
Assemble and Bake
- On a lightly floured surface, roll out one disc of dough to fit your pie dish. Transfer to the dish and trim the edges.
- Pour the strawberry mixture into the prepared crust, spreading it evenly.
- Roll out the second disc of dough. Use a heart-shaped cutter to make cutouts or create a lattice pattern over the filling.
- Preheat the oven to 375°F. Bake the pie for 45-50 minutes until the crust is golden brown and the filling is bubbly.
Serving and Storage
- Allow the pie to cool on a wire rack for at least 2 hours to set the filling before slicing.
- Store any leftover pie in the refrigerator for up to 3 days.
Notes
Pro Tips: Use cold butter for a flaky crust. Allow the pie to cool completely before slicing. Ingredient Substitutions: You can use frozen strawberries if fresh ones are not available. How to Serve: Serve with a scoop of vanilla ice cream for an extra treat. Storage & Freshness: Keep the pie covered in the refrigerator. Make-Ahead Tips: The pie crust can be made a day ahead and kept in the fridge until ready to use.