FRESH STRAWBERRY PIE FOODPRINT · CROSS-SECTION & PROCESS CROSS-SECTION CRUST BERRY GLAZE CREAM PROCESS FLOW PREP COOK ASSEMBLE DONE SHOPPING LIST CRUST [ ] PIE DOUGH (9-INCH) [ ] EGG YOLK 1 [ ] CREAM 1 TBSP FILLING [ ] STRAWBERRIES 1½ LB [ ] SUGAR 2/3-3/4 CUP [ ] CORNSTARCH ¼ CUP [ ] VANILLA EXT 1 TSP [ ] ALMOND EXT ¼ TSP [ ] LEMON JUICE 1 TBSP [ ] SALT 1/8 TSP TOPPING [ ] HEAVY CREAM 1 CUP [ ] POWDERED SUGAR 2 TBSP [ ] VANILLA EXT ½ TSP NOTES * USE RIPE, IN-SEASON BERRIES FOR BEST FLAVOR * CRUST MUST BE FULLY COOLED BEFORE ADDING FILLING * CHILL AT LEAST 2 HOURS FOR GLAZE TO SET FIRM * BEST EATEN WITHIN 2-3 DAYS MODIFICATIONS SUBSTITUTIONS ALMOND EXT → MORE VANILLA CORNSTARCH → TAPIOCA STARCH PIE DOUGH → GRAHAM CRUST VARIATIONS ADD 1 TBSP BALSAMIC VINEGAR MIX IN ½ CUP BLUEBERRIES TOP W/ BASIL OR MINT LEAVES PAIRINGS SIDES VANILLA ICE CREAM LEMON CURD · SHORTBREAD DRINKS MOSCATO · SPARKLING ROSE CHAMOMILE TEA · LEMONADE SLICE HT ~3.5" 9" PIE · 1/8 SLICE WHIPPED CREAM HEAVY CREAM · POWDERED SUGAR STRAWBERRY FILLING QUARTERED · 1½ LB FRESH 2 C MASHED FOR GLAZE 3 C FOLDED IN WHOLE CORNSTARCH · SUGAR · LEMON VANILLA · ALMOND EXTRACT STRAWBERRY GLAZE COOKED · COATS BERRIES · GLOSSY FLAKY PIE CRUST BLIND-BAKED · EGG WASHED 9-INCH PIE DISH CERAMIC OR GLASS ROLL + LINE DISH TRIM ½" BEYOND EDGE CRIMP · DOCK · CHILL 30M BLIND BAKE 400°F · 20-30 MIN IN 9" PIE DISH FOIL + PIE WEIGHTS EGG WASH BRUSH · BAKE 3-5 MIN COOL COMPLETELY MASH BERRIES 2 CUPS · FORK OR MASHER CHUNKY, NOT SMOOTH COOK GLAZE ADD SUGAR · CORNSTARCH VANILLA · ALMOND · LEMON IN SAUCEPAN · SIMMER 5 MIN COOL GLAZE COOL COMPLETELY ROOM TEMP · ~30 MIN FOLD IN BERRIES 3 CUPS QUARTERED INTO GLAZE GENTLE · COAT EVENLY FILL PIE CRUST SPOON INTO COOLED SHELL · MOUND CHILL REFRIGERATE 2+ HOURS UNTIL GLAZE IS SET SLICE & SERVE TOP WITH WHIPPED CREAM SOURCE INSPIREDTASTE.NET SERVINGS 8 TIME (PREP / COOK / TOTAL) 45M / 30M / 1H 15M DIFFICULTY ★ ★ ☆ ☆ ☆ ATTRIBUTES D DAIRY E EGGS V VEG DESIGNER D. TUROWSKI DATE 2026-03-14 DRAWING STRAWBERRY PIE REV A · FP-47059C