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Dessert

Fresh Strawberry Pie

A fruit pie with a baked crust filled with a custard of milk, sugar, flour, eggs, butter, vanilla, topped with strawberries and blueberries.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Fresh Strawberry Pie

Time8 to 10 minutes

Ingredients

Directions

Make the custard

  1. Cool and set aside pie shell.

  2. In a 3-quart saucepan, combine sugar, flour, and salt.

  3. Whisk in milk until smooth.

  4. Cook and stir over medium-low heat until mixture is thickened, 8 to 10 minutes, being careful not to scorch.

  5. Beat the egg yolks slightly. Add a couple of tablespoons of the hot milk mixture to the yolks, stirring, then pour the yolk mixture back into the hot milk.

  6. Cook and stir for 3 minutes.

  7. Remove the pan from the heat and stir in the butter and vanilla.

  8. Let cool for 20 minutes, then pour into the prepared pie shell.

  9. Chill for several hours until firm.

Whip the cream

  1. In a bowl of electric mixer, combine whipping cream and powdered sugar. Beat until soft peaks form.

  2. Set aside.

Assemble and serve

  1. Remove pie from refrigerator.

  2. Arrange strawberries and blueberries on filling.

  3. Serve with whipped cream.

Nutrition, whole recipe (rough)

1029Calories
30 gProtein
32 gFat
154 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Blueberry1 cup (148g)84
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49
Strawberry1 cup (152g)49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Pienot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Thickens the milk mixture into a smooth, sliceable custard as it cooks.
Egg yolks
Add richness and help set the custard when gently cooked.
Milk
Forms the liquid base of the custard that thickens with heat.
Sugar
Sweetens the custard and helps balance the flavor of the fruit.
Whipping cream
Becomes a light, airy topping when whipped with powdered sugar.

The step that matters

Cook the custard without scorching. Flour thickens only when the mixture is heated enough, but milk and egg proteins scorch easily on the bottom of the pan. Stirring steadily over medium-low heat keeps the custard smooth and prevents a burnt taste.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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