Real Strawberry Pie with French Cream Topping

I love strawberry pie. It's one of those desserts that just screams summer. The fresh, juicy strawberries, the flaky crust, the sweet and creamy topping... it's all so perfect.

I've been making this recipe for years, and it's always a hit. The key is to use fresh strawberries. If you can get your hands on some local strawberries, even better.

The crust is simple to make, and it's important to let it cool completely before adding the filling. This will help prevent the filling from making the crust soggy.

The filling is just a mixture of fresh strawberries, sugar, and cornstarch. I like to add a little bit of lemon juice to brighten the flavor.

The French cream topping is the perfect finishing touch. It's made with heavy cream, sugar, and vanilla extract. It's light and fluffy, and it perfectly complements the tartness of the strawberries.

This pie is so easy to make, and it's sure to be a hit with your family and friends. So gather up some fresh strawberries and get baking!

Ingredients:

• For the crust:

• 1 cup all-purpose flour

• 1/2 cup cold butter, cut into small pieces

• 1/4 cup sugar

• 1/4 teaspoon salt

• For the filling:

• 6 cups fresh strawberries, hulled and sliced

• 1/2 cup sugar

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• For the French cream topping:

• 1 cup heavy cream

• 1/4 cup sugar

• 1 teaspoon vanilla extract

Instructions:

1. To make the crust, combine the flour, butter, sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.

2. Add 2 tablespoons of ice water and pulse until the dough just comes together.

3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Preheat the oven to 375 degrees F (190 degrees C).

5. On a lightly floured surface, roll out the dough to a 12-inch circle.

6. Transfer the dough to a 9-inch pie plate and trim the edges.

7. Line the crust with parchment paper and fill with pie weights or dried beans.

8. Bake for 15 minutes, or until the crust is golden brown.

9. Remove the parchment paper and pie weights and bake for an additional 5 minutes, or until the crust is completely cooked through.

10. To make the filling, combine the strawberries, sugar, cornstarch, and lemon juice in a large bowl.

11. Toss to coat and let sit for 10 minutes, or until the strawberries release their juices.

12. Pour the filling into the prepared crust and smooth the top.

13. To make the French cream topping, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.

14. Spread the French cream topping over the strawberry filling.

15. Refrigerate for at least 4 hours before serving.

Tips:

• For a more intense strawberry flavor, you can use frozen strawberries that have been thawed.

• If you don't have a food processor, you can use a pastry blender to combine the flour, butter, sugar, and salt.

• To prevent the crust from shrinking, be sure to crimp the edges and prick the bottom with a fork.

• If you don't have parchment paper, you can use a light dusting of flour.

• Be sure to let the pie cool completely before serving. This will help prevent the French cream topping from melting.

Enjoy!