Fresh strawberry pie with a crisp shortbread crust and a shiny fruit glaze, perfect for summer desserts.
Ingredients
1 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1/2 cup unsalted butter, cold and cubed, 1 teaspoon vanilla extract, 1 1/2 pounds fresh strawberries, hulled and halved, 1/2 cup strawberry preserves, 1 tablespoon cornstarch, 1 teaspoon lemon juice, whipped cream for serving (optional)
Instructions
1. Preheat oven to 350°F. Combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in vanilla. Press into a 9-inch pie pan and prick bottom with fork. 2. Bake 18–20 minutes until lightly golden. Cool completely. 3. Combine preserves, cornstarch, and lemon juice in saucepan. Heat until slightly thickened. Cool. 4. Arrange strawberries on crust. Pour glaze over berries. Chill 2 hours. 5. Serve with whipped cream if desired.