This deep-dish strawberry pie recipe features a chocolate-painted crust, which prevents the strawberry filling from leaking. Serve with whipped cream.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
332 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
Step 3
Mash remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
Step 4
Roll out pastry dough to fit a 9-inch deep-dish pie plate; press into pie plate. Prick bottom and sides of dough with a fork.
Step 5
Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate on bottom and up sides of pie crust; freeze to harden, about 30 minutes.
Step 6
Place prettiest strawberry, cut-side down, in center of crust. Arrange as many strawberries as possible in a single layer around center strawberry, radiating from center outwards to crust sides.
Step 7
Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into mashed strawberry mixture. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 12 to 14 minutes. Cool, about 5 minutes.
Step 8
Spoon strawberry sauce over strawberries in pie shell. Chill in the refrigerator until pie sets, 8 hours to overnight.
