Strawberry Balsamic Pie
This Strawberry Balsamic Pie combines fresh strawberries with rich balsamic vinegar in a flaky crust for a unique dessert experience.
Equipment
- 1 9-inch pie pan greased and floured
- 1 Mixing Bowl large
- 1 Rolling Pin
Ingredients
Pie Crust
- 1 9- inch pie crust homemade or store-bought
Filling
- 4 cups fresh strawberries hulled and sliced
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 2 tbsp balsamic vinegar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure it is ready for baking the pie.
- Roll out the pie crust to fit a 9-inch pie pan, leaving an overhang for crimping. Place it gently in the pan.
- To prevent sogginess, blind bake the crust by lining it with parchment paper and filling with pie weights. Bake for 10 minutes.
Make the Filling
- In a large bowl, combine the sliced strawberries, sugar, cornstarch, balsamic vinegar, vanilla extract, and salt. Stir gently to combine.
- Allow the mixture to sit for 10 minutes, letting the flavors meld and the cornstarch to begin its thickening process.
- Pour the filling into the prepared crust. Optionally, create a lattice top with additional pie crust.
- Bake in the preheated oven for 50 minutes, until the crust is golden brown and the filling is bubbly.
Serving
- Allow the pie to cool on a wire rack before slicing. Serve with whipped cream or vanilla ice cream for added indulgence.
Storage
- Cover and store any leftover pie in the refrigerator for up to 3 days. The pie can be served cold or reheated slightly before serving.
Notes
Pro Tips: Use fresh strawberries for the best flavor. Adjust balsamic vinegar to taste.
Ingredient Substitutions: Substitute balsamic with apple cider vinegar for a milder taste.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Refrigerate leftovers and consume within 3 days.
Make-Ahead Tips: Prepare the filling in advance and store in the fridge until ready to bake.
Ingredient Substitutions: Substitute balsamic with apple cider vinegar for a milder taste.
How to Serve: Pair with vanilla ice cream or whipped cream.
Storage & Freshness: Refrigerate leftovers and consume within 3 days.
Make-Ahead Tips: Prepare the filling in advance and store in the fridge until ready to bake.