Strawberry Pie
This homemade strawberry pie is an old-fashioned favorite. Sweet, juicy strawberries, flaky pastry and a scoop of vanilla ice cream make this baked strawberry pie the perfect dessert for strawberry season.
Servings 8 people
Ingredients
Pie Crust*
- 2 ½ cups all-purpose flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter , but into small pieces
- ½ cup cold shortening
- 4-6 tablespoons ice water
Strawberry Pie
- 6 cups fresh strawberries , hauled & sliced
- ⅓ cup cornstarch
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
Egg Wash
- 1 large egg
- coarse sugar , for sprinkling
Instructions
Pie Crust
- In a large bowl whisk together the flour, sugar and salt.
- Using a pastry blender (or 2 forks and your fingers), cut the butter into the flour until it's in small pieces. Then cut the shortening into the flour mixture until both the butter and shortening are in small pea-sized pieces. It won't look like dough yet.
- Using a rubber spatula or wooden spoon, gently fold in the ice water 1 tablespoon at a time. Only add enough water so that the flour is almost incorporated - you don't want the dough to be sticky.
- Form the dough into a ball to incorporate any excess flour at the bottom of the bowl.
- Divide the dough in half and form each half into a round disc about ½ inch thick. Wrap in plastic wrap and refrigerate for at least 3 hours.**
Strawberry Pie Filling
- Add the sliced strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice and salt to a large bowl.
- Gently stir the mixture until the strawberries are evenly coated with cornstarch and sugar.
Assembling and Baking the Pie
- Preheat the oven to 400F degrees.
- Remove 1 disk of dough from the fridge. On a well-floured surface using a well floured rolling pin, roll it our to form a circle about 12 inches in diameter. Roll gently, starting from the middle of the disc. (If the dough seems too cold - let it warm up for 10 minutes).
- Carefully transfer the pie dough to a glass or ceramic pie plate. I typically do this by rolling the pie dough over my rolling pin then unrolling it over the pie plate.
- Spoon the strawberry filling into the pie crust. Do not add the juice from the bottom of the bowl - otherwise, your pie will be soupy. Place the pie in the fridge as you roll out the second pie disc.
- On a well-floured surface using a well floured rolling pin, roll out the second disc of dough until forms a circle about 12 inches in diameter.
- Using a sharp knife or pizza cutter, cut the dough into strips about ½ - ¾ inches wide.
- Arrange 4-5 strips vertically on top of the pie. Then weave 4-5 strips horizontally through the vertical strips, alternating between going over and under.
- Cut off any excess pastry dough around the edges, then fold the edges over and crimp them using your fingers or a fork.
- In a small bowl, whisk the egg. Brush the top of the pie with egg wash (you'll have some leftover), and sprinkle with coarse sugar.
- Bake the pie in the preheated oven for 20 minutes at 400F, then turn the oven down to 375F and continue baking for 40 minutes. After 20 minutes, I usually cover my pie with aluminum foil (or pie guards) to prevent the crust from burning.
- Cool the pie at room temperature for at least 3 hours before serving to allow the juices to thicken.
Notes
*Feel free to use storebought pie dough (not the pre-baked crusts), or your favorite pie dough recipe. You'll need a double crust pie dough recipe.
**Pie dough can be refrigerated for up to 5 days.
Make ahead tips: Pie is a great dessert to make the day before. After it's fully cooled, lightly wrap the top in foil and refrigerate. Store leftovers covered in the fridge.