This fresh Strawberry Pie is made with just a few simple ingredients in a homemade pie crust, topped with sweetened whipped cream! It's the perfect summer treat!
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes -- see tips above for making ahead and storing for later.
Preheat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick edge. Crimp as desired.
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 12-15 minutes until edges are light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Strawberry Pie
Crush the 1 ¾ cup strawberries with a potato masher (you can also use the blender).
Place crushed strawberries, sugar and water in a medium skillet and cook on medium heat until warmed through and sugar is dissolved (about 5 minutes). Set aside.
Place cold water in a small bowl and sprinkle gelatin over top. Let sit for 5 minutes.
Stir vanilla into crushed strawberries. Add gelatin mixture to warm strawberries in pan, and stir until dissolved. If strawberries have cooled, warm on medium-low heat until gelatin is dissolved and incorporated. Do not let it get too hot!
Stir in 5 cups chopped strawberries and pour into baked pie crust. Let chill in the refrigerator for at least 6 hours or overnight until completely set.