| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 store-bought refrigerated pie crust
- All-purpose flour, for dusting
- 1 pound strawberries (about 3 cups), thickly sliced
- 1/3 cup strawberry jam
- 2 teaspoons cornstarch
- 1 tablespoon lemon juice plus zest from 1 lemon
- 1 large egg, beaten
- 1 tablespoon sugar
- Whipped cream or strawberry or vanilla ice cream, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Roll the dough out on a lightly floured surface to make a 12-inch round. Transfer to a large rimmed baking sheet lined with parchment paper.
- Combine the strawberries, jam, cornstarch, lemon juice and lemon zest in a medium bowl and gently stir to coat.
- Spread the strawberry mixture, including the juices, on the center of the dough, leaving a 2-inch border. Fold the edges over the filling, pleating as needed and leaving the center open. Brush the edges of the dough with the beaten egg and sprinkle with the sugar.
- Bake until the crust is golden brown and the filling is tender and bubbling, 25 to 35 minutes.
- Transfer to a wire rack to cool to room temperature, about 30 minutes. Slice and serve with a dollop of whipped cream or a scoop of ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 287 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 176 mg |
| Serving Size | 1 of 6 servings |
| Calories | 287 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 3 g |
| Cholesterol | 36 mg |
| Sodium | 176 mg |
Reviews
Made it for a family gathering. Had to leave it at home at it was a soggy bottom. No. However, it is delicious. Just a mess. Thinking I might use more cornstarch and probably bake it on a wire rack. So easy, as well. OK, live and learn.
It’s Mango season here in the Cayman Islands, so I made it as a mango and pear. It was delicious and so easy! Few adjustments I made, I didn’t roll out the dough, I put it directly on the parchment paper that was in the rimmed pan for about 20 minutes prior to filling. I added an extra teaspoon of cornstarch. And since it was mango and pear, the preserves I used were also Mango.
Awesome!!! I didn’t roll out the dough. Took out the crust and let it sit for 15 minutes. Then I unrolled it on the parchment paper which was already in my rimmed pan. I added an extra teaspoon of cornstarch like everyone suggested. Took it out of the oven and let it sit for ten minutes in the pan. Then took it off the pan still on the parchment paper to a wire rack to cool. Didn’t leak. It was perfect. Served with a small scoop of ice cream. Leftovers were great the next day. Thanks Jeff!
This pie was fabulous. I made a batch for two pies, and added one extra teaspoon of cornstarch. It was perfect, there was extra sauce that was in the cookie sheet, but we put the pies on cooling racks, once removed from oven, and they did not get soggy. Served with vanilla ice cream, and it was a hit. Beautiful and easy, and will definitely make again and again!
Has anyone made this without eggs my mother in law is allergic
Delicious and easy but the juices ran all over the baking sheet. Followed the recipe and everyone love it.
Will be making this easy dessert over and over again.
Will be making this easy dessert over and over again.
Love it
Perfect
Added a little extra sugar so the strawberries are not so tart. Added chocolate chips on top at the end. YUM
Made and it’s so good, but leaked out and the bottom was soggy. Suggestions welcome…how do we get it not to leak?