Go Back

DTI Lemon Strawberry Pie

A sweet-tart summer pie with fresh strawberries, zesty lemon, and a flaky crust. This recovered dessert is quick, vibrant, and suited to warm-weather gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh strawberries
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 prepared pie crust
  • 1 egg white for sealing
  • 2 tablespoons cold butter

Method
 

  1. Preheat the oven to 375°F.
  2. Blind bake the pie crust for 15 minutes using pie weights.
  3. In a bowl, whisk sugar, cornstarch, lemon zest, and lemon juice until smooth.
  4. Let the crust cool slightly, then brush with egg white.
  5. Pour lemon mixture into the crust and bake for another 10 minutes.
  6. Top with fresh strawberries, arranged or scattered.
  7. Dot with cold butter and chill for at least 2 hours before serving.

Notes

Use ripe but firm strawberries to keep their shape. Blind baking helps prevent a soggy crust. For more tang, add extra lemon zest. Chill thoroughly before slicing for best results.