Why I Make This When Everything Else Feels Off
There’s an odd rush you get when a pie fills the room with this bright, almost electric smell of fresh strawberries and warm butter. It’s like the fruit’s fighting the rest of the world. I don’t make this to impress anyone. It’s because sometimes, the simplest fix is layering sweet strawberries over a flaky crust and pretending that the world paused for a moment. No fancy tricks, no gadgets, just a spatula and a moment of silence. When the strawberries start to die down and turn into jam-like pools in the pie, I forget whatever I thought mattered before. During these months, making this feels like reclaiming a little bit of normal. Trust me, the secret is in the juice. Once that starts to bubble, it’s kind of like a little rebellion.
Strawberry Pie
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim excess crust and prick the bottom with a fork. Bake blind with pie weights for 15 minutes until lightly golden, then remove weights and set aside.
- While the crust bakes, prepare the strawberry filling. In a mixing bowl, combine sliced strawberries with sugar, cornstarch, and lemon juice. Toss gently until all strawberries are coated evenly. Let sit for 10 minutes to allow juices to release.1 pre-made or homemade pie crust
- Pour the strawberry mixture into a saucepan and cook over medium heat. As the mixture heats, stir continuously with a spatula until the juices thicken and begin to boil softly. Watch for the mixture to become glossy and jam-like, about 5-7 minutes.1 pre-made or homemade pie crust
- Remove the saucepan from heat and let the filling cool for 10 minutes. Once cooled slightly, pour the filling into the pre-baked pie crust, spreading it evenly to fill the shell completely. Chill in the refrigerator for at least 30 minutes to set.1 pre-made or homemade pie crust
- Preheat the oven to 400°F (200°C). Brush the exposed crust edges with the beaten egg yolk for a golden finish. Bake the assembled pie for 15-20 minutes until the crust is golden brown and the filling is bubbling around the edges. Remove from oven and cool before serving.1 pre-made or homemade pie crust
- Slice and serve the strawberry pie with fresh cream or ice cream if desired. The filling should be glossy and thick, with a vibrant red color, and the crust tender but crisp.
Why bother with store-bought when this comes together in so few steps? I think that’s part of it. It’s a reminder that simple things, real things, still matter. The scent alone might convince you it’s too easy, but then again, that’s probably the point—something worth stealing a quiet afternoon for.
Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.
Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.