1 Shares

This strawberry pie recipe is perfect for those looking to bake a dessert with fresh, seasonal ingredients. The recipe features an easy homemade pie crust and a juicy strawberry filling, making it a favorite for gatherings and special occasions. Simple instructions ensure anyone can achieve a professional-looking pie, while tips and variations provide flexibility for different dietary needs.

Ingredients

For the crust:

3 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
1 cup cold unsalted butter, cut into small chunks
½ teaspoon lemon juice
6-7 tablespoons ice-cold water

For the filling:

5 cups sliced fresh strawberries
4 tablespoons cornstarch
¾ cup granulated sugar
1 pinch salt
A splash of lemon juice

For finishing:

1 egg
1 tablespoon water
1-2 tablespoons coarse sugar

Instructions

For the crust:

Combine the flour, sugar, and salt in a food processor or a large mixing bowl.
If using a food processor, run it on low and gradually add the cold butter chunks until the mixture resembles coarse crumbs. If making by hand, use a pastry blender or your fingers to cut the butter into the flour mixture. Avoid overhandling to keep the butter cold.
Add the lemon juice and slowly incorporate the ice-cold water, one tablespoon at a time, until the dough just comes together and pulls away from the sides of the bowl. You may need between 5 to 8 tablespoons, depending on your flour and environment.
Turn the dough out onto a lightly floured surface and divide it into two discs. Wrap each disc in plastic wrap and refrigerate for at least 45 minutes or up to overnight.

For the filling:

In a large bowl, toss the sliced strawberries with cornstarch, sugar, salt, and a splash of lemon juice until evenly coated.
Set the mixture aside while you prepare the crust.

Assembly:

Preheat your oven to 400°F (200°C). If your oven tends to run hot, set it to 375°F (190°C). Use an oven thermometer for accuracy.
Remove one dough disc from the refrigerator and let it sit for 10 minutes to soften slightly. Roll it out into a large circle on a floured surface, adding flour as needed to prevent sticking.
Gently transfer the dough to a 9-inch pie plate, pressing it into the bottom and sides. Leave a 1-2 inch overhang around the edges.
Pour the strawberry filling into the prepared crust and smooth it out evenly.
Roll out the second dough disc and cut it into 10 thin strips using a pizza cutter or pastry cutter. Create a lattice pattern over the pie by weaving the strips over and under each other.
Trim any excess dough to maintain an even overhang, then tuck the edges under to seal. Flute the edges using your fingers for a decorative touch.
Whisk together the egg and water to make an egg wash. Lightly brush it over the crust, then sprinkle with coarse sugar.
Bake the pie at 400°F (200°C) for 10 minutes. Reduce the oven temperature to 375°F (190°C) and bake for an additional 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool completely before slicing. Serve with a scoop of vanilla ice cream for the perfect treat.

Why You’ll Love This Recipe

This strawberry pie combines a flaky, buttery crust with a luscious, fresh strawberry filling. It’s simple to prepare and makes a stunning dessert for any occasion, from summer barbecues to holiday gatherings.

Tips

Use cold butter and ice-cold water to ensure a flaky crust.
Chill the pie dough for at least 45 minutes to make it easier to roll out.
Adjust sugar in the filling based on the sweetness of your strawberries.
Use a pie shield or aluminum foil to prevent the edges from over-browning during baking.

Variations and Substitutions

Gluten-Free Option: Replace the all-purpose flour with a gluten-free baking mix.
Mixed Berries: Substitute some of the strawberries with blueberries or raspberries for a mixed berry pie.
Sugar Alternatives: Use coconut sugar or a sugar substitute for a lower-sugar pie.
Topping Alternative: Skip the lattice crust and use a crumb topping for a different texture.

FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess liquid in the filling.

How do I store leftover pie?
Cover the pie and store it in the refrigerator for up to 4 days. Reheat slices in the oven for the best texture.

Can I make the crust ahead of time?
Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw in the fridge before using.

Serving

Strawberry pie is best served at room temperature or slightly warm. Pair it with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce for an extra treat.

Suggestions

Serve this pie at summer picnics, potlucks, or dinner parties.
Pair with a refreshing lemonade or a cup of hot coffee for a delightful contrast.
Get creative with the lattice design for a visually appealing presentation.