Can I use other fresh berries for this pie?

Yes, you can use blueberries, cherries, raspberries, etc.

Can I use the premade fruit filling?

Yes, you can, but I push you to try this fresh strawberry pie filling. It will make you rethink the next time you see fresh berries to do this pie.

Do I have to do the dough from scratch?

No, you can buy those premade pie shells or use your pie crust (tip every time I do pie crust for a certain recipe, I'll double it to freeze one for later), or you can do this cracker pie crust that is really simple ingredients: crackers and melted butter. Remember, if you use your own pie crust, you must bake for at least 15 minutes with parchment paper and pie weights before cooking the filling.

Do I need the cornflour for the sauce?

If you don't have cornflour, you can use another thickening agent like tapioca flour or flour, but I think the best result is with cornflour.

Quick Strawberry Pie with lemon filling

Name: Quick Strawberry Pie with lemon filling
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 350 grams of chocolate crackers; 200 grams of unsalted butter; 2 cans of condensed milk; 1/2 cup of lemon juice; 4 egg yolks; 600 grams of strawberries; 2 tablespoons of sugar; 1 tablespoon corn starch; water

Description

This easy pie recipe is perfect for a family or friend dinner because it is fresh and light for the paladar. So if you are looking for a homemade strawberry recipe to use your fresh and juicy strawberries, this is it.

Ingredients

Units Scale

350 grams of chocolate crackers
200 grams of unsalted butter
2 cans of condensed milk
1/2 cup of lemon juice
4 egg yolks
600 grams of strawberries
2 tablespoons of sugar
1 tablespoon corn starch
water

Notes

For the crust: Blend the crackers in a food processor or blender until they are finely ground. In a small bowl, melt the butter in the microwave and pour it into the ground crackers. Mix it well and press it into a pie pan. Let it rest in the fridge. If you like to omit this step, you can use a store-bought pie crust.
For the lemon filling: Heat the oven at 180°C or 350°F. Open the condensed cans and pour them into a medium bowl, and mix it with the lemon juice well. Add the strained egg yolks ( I do that to prevent lumps into the mixture), blend and pour the pie filling into the crust and bake it for 20 minutes. Let it cool down.
For the Strawberry filling: Wash the strawberries and cut the greens. Pat them with paper towel to discard some of the humidity. Cut the strawberries into fine slices. Arrange them over the pie filling in a circle. (like the picture) Put the extra strawberries into a blender, with the sugar, cornstarch and some water to let the blender do the job. Cook the strawberry mixture in a little pot over medium heat until it thickens. When you serve the pie, you can pour a little of this sauce for an extra touch or you can pour it over the pie as a strawberry glaze.
You can enjoy this fresh strawberry pie recipe with your favourite coffee or tea at the end of a meal.
If you don’t finish the pie, put plastic wrap over it and refrigerate for up to 2 days.

Keywords: Strawberry pie, homemade fresh strawberry pie