Ingredients
Scale
- 2 sheets of puff pastry
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 egg, beaten (for egg wash)
- 1 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine strawberries, sugar, cornstarch, lemon juice, salt, and vanilla. Cook over medium heat until thickened, 5–7 minutes. Cool slightly.
- Lay one sheet of puff pastry on the prepared baking sheet. Smooth gently to fit.
- Spread the cooled strawberry filling evenly, leaving a 1-inch border.
- Place the second puff pastry sheet over the filling and press edges with a fork to seal.
- Cut small slits in the top pastry to allow steam to escape.
- Brush the top with beaten egg for a golden finish.
- Bake for 25–30 minutes or until puffed and golden.
- Mix powdered sugar with 1–2 tablespoons milk for the glaze.
- Cool the pie for 10 minutes, then drizzle the glaze over the top.
Notes
Frozen puff pastry works as a substitute for fresh.
The filling can be prepared a day in advance.
Alternative fruits like raspberries or blueberries can be used.
Adjust glaze thickness with more or less milk.
- Prep Time: 15
- Cook Time: 30