I can’t wait for the Strawberry Festival later this month in Oxnard! It’s an event I look forward to it every year. While driving up to Oxnard you can smell the sweet intoxicating aroma of ripe strawberries that fill the air.
Once I get my crate of strawberries, be prepared for fresh strawberry pie, strawberry shortcakes, and chocolate dipped strawberries!
In the meantime, this is a delicious baked pie that celebrates one of my favorite fruits. Its really difficult to just have one slice.
Enjoy it a la mode with a giant scoop of vanilla ice cream for dessert or for breakfast with your morning coffee. Its great served warm or chilled. The hardest part about making this pie is waiting for it to cool to temperature before slicing.
I hope to one day be that mother/grandmother at creates warm childhood memories of sweet treats and comfort in the kitchen.
Strawberry Pie
makes 1-9 inch double crust pie
Ingredients
- 5 cups fresh strawberries, rinsed, hulled and sliced in half/quartered
- 1/2 cup granulated sugar, or more depending on sweetness of berries
- 3 Tbsp cornstarch
- 1/2 tsp sea salt
- two crust pie, recipe follows
- milk, as needed
- turbinado sugar, as needed
Instructions:
- Prepare pie crust.
- Roll out the one dough between two sheets of parchment paper. Lightly flour the bottom paper and the top of the dough. If the dough is too hard or too cold, let it rest for a few minutes until it is pliable. Roll dough to about 10 inches in diameter about about 1/4 inch thick. Place the pie plate upside down over the rolled dough to make sure it is the right size.
- Move dough into the pie plate and firmly press it into the bottom and sides. Trim the excess dough leaving 1/2 inch all around. Cover with plastic wrap and place in fridge to chill.
- Roll out the other dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes.
- Toss strawberries with sugar, cornstarch and salt in a large bowl.
6. Pour strawberries into the chilled pie crust. Cover with top crust. Decorate the edges with a fork or your fingers. Chill pie while you preheat the oven to 450 degrees F.
8. Bake at 450 degrees for 10 minutes. Then reduce to the heat to 350 degrees and make for 15 minutes. Rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let pie cool on rack before serving.
Two Crust Pie
Ingredients
- 2 1/4 cup all-purpose flour
- 1 tsp sea salt
- 1/4 cup granulated sugar
- 16 Tbsp unsalted butter, very cold, cut into tablespoons
- 5 Tbsp water, ice cold
- 2 egg yolks, cold
Method
1. Pulse together flour, salt, and sugar in a food processor. Add butter one tablespoon at a time while the food processor is running. Stop machine once mixture is crumbly and like coarse sand in texture.
2. Add water and yolks. Pulse for a couple seconds until dough begins to come together. Remove from machine and finish kneading on a lightly floured surface. Divide dough into two equal disks and wrap in plastic wrap. Chill in the refrigerator for 20 minutes or freeze for 10 minutes.
Strawberry Pie
Yield: one 9-inch double crust pie
Ingredients
- 5 cups fresh strawberries, rinsed, hulled, and sliced in half/quartered
- 1/2 cup granulated sugar, or more depending on sweetness of strawberries
- 3 Tablespoon cornstarch
- 1/2 teaspoon fine sea salt
- two crust pie dough, recipe follows
- milk, as needed for brushing
- turbinado sugar, as needed for topping
Two Crust Pie Dough:
- 2 1/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1/4 cup granulated sugar
- 16 Tablespoon unsalted butter, very cold, cut into tablespoons
- 5 Tablespoon ice water
- 2 large egg yolks, cold
Instructions
-
Prepare pie crust.
-
Roll out the one dough between two sheets of parchment paper. Lightly flour the bottom paper and the top of the dough. If the dough is too hard or too cold, let it rest for a few minutes until it is pliable. Roll dough to about 10 inches in diameter about about 1/4 inch thick. Place the pie plate upside down over the rolled dough to make sure it is the right size.
-
Move dough into the pie plate and firmly press it into the bottom and sides. Trim the excess dough leaving 1/2 inch all around. Cover with plastic wrap and place in fridge to chill.
4. Roll out the other dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes.
5. Toss strawberries with sugar, cornstarch and salt in a large bowl.
6. Pour strawberries into the chilled pie crust. Cover with top crust. Decorate the edges with a fork or your fingers. Chill pie while you preheat the oven to 450 degrees F.
7. Place chilled pie on baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top crust. This is necessary to let the steam escape and prevent the top crust from exploding.
8. Bake at 450 degrees for 10 minutes. Then reduce to the heat to 350 degrees and make for 15 minutes. Rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let pie cool on rack before serving.
-
Roll out the other dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes.
-
Toss strawberries with sugar, cornstarch and salt in a large bowl.
-
Pour strawberries into the chilled pie crust. Cover with top crust. Decorate the edges with a fork or your fingers. Chill pie while you preheat the oven to 450 degrees F.
-
Place chilled pie on baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top crust. This is necessary to let the steam escape and prevent the top crust from exploding.
-
Bake at 450 degrees for 10 minutes. Then reduce to the heat to 350 degrees and make for 15 minutes. Rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let pie cool on rack before serving.
Pie Dough:
-
Pulse together flour, salt, and sugar in a food processor. Add butter one tablespoon at a time while the food processor is running. Stop machine once mixture is crumbly and like coarse sand in texture.
-
Add water and yolks. Pulse for a couple seconds until dough begins to come together. Remove from machine and finish kneading on a lightly floured surface. Divide dough into two equal disks and wrap in plastic wrap. Chill in the refrigerator for 20 minutes or freeze for 10 minutes.
Amy's Cooking Adventures
This looks beautiful & delicious!
the little epicurean
Thank you, Amy!
Emily @ She Makes and Bakes
Looks incredible. Can’t wait to try this recipe!
the little epicurean
Thanks, Emily! I can’t wait to try your dulce de leche rice pudding!
Sunday Morning Banana Pancakes
What a simple and absolutely beautiful looking pie- its pie perfection!
I so wish I could reach right in and grab a slice…strawberry season is right around the corner for us in New England and I am pretty sure I will be making this :)
the little epicurean
I’m so excited for strawberry season! I can’t wait for you to make this pie :)
Blog is the New Black
My fav fruit in a pie! YUM!
the little epicurean
Yum! Yum!
Anita at Hungry Couple
Looks delicious. No store bought pie can ever match the homemade version!
the little epicurean
Thanks! I totally agree!
Kristina
ive never made a pie before but ive always wanted to :D this one looks amazing
the little epicurean
Thanks, Kristina! You can definitely make this pie :) especially after seeing all the wonderful creations you have on Sifted
Anonymous
This pie was fabulous. Fresh Baked Strawberry pie is my favorite and I have made it for over 40 years! The original I rememerwas from Reeves Bakery on F street in Washington DC in the 1960s.
This was perfect as it was simple —
My only suggestion is a reminder to let it cool before serving. I let it sit in the oven to keep it warm and it was too runny — only because I forgot that part! But was a hit and delicious!
Thank you. pww
the little epicurean
Thanks! I’m glad you and your guests liked it. Yeah, the hardest part about this pie is waiting for it to cool down before eating it!
fortheloveofpie
The filling was perfect. I opted for a simpler crust and it turned out fantastically. Even my wife who is an ardent supporter of cake and not pie liked it so much she had two pieces (a true rarity). Thanks for the note about the Oxnard strawberry festival! We just moved to Santa Barbara from the Midwest and I put it on our calendar!
Maryanne
So glad you and your wife enjoyed the pie! As a fellow cake supporter myself, I totally understand your wife’s predicament. I can’t wait for the strawberry festival next month. I’m already thinking of desserts to make with all those strawberries I am going to buy!
Sarah
I made this pie for my mom’s birthday “cake” and strawberry pie is what she prefers. We normally always do a cold pie but I thought I’d try something new. I used a gluten free crust that I’ve used in many recipes before and which holds up to fruit pies, but I followed all the directions for the filling and putting it together. Taste wise it came out great! We all really enjoyed it! However it is super runny, like when I removed the 1st piece a flood of sweet syrup and berries rushed out. Any suggestions? I baked it last night so it wasn’t warm and had had 24 hours to set up. I’m going to add an extra tbsp of corn starch next time, but was wondering if you;d have any suggestion?
I’ll probably still make this again even if I can’t find a way to get ride of the runnyness because it truly was sooo yummy!
Maryanne
Hi Sara! Happy birthday to your mom! In order to get the extra moisture out, you just have to bake the pie a little bit longer. Allow the filling to boil and sometimes bubble out to ensure that the cornstarch has cooked out and has done its job to thicken. Whenever you use cornstarch make sure to let it come to a boil so your food doesn’t taste chalky. Instead of cornstarch you can also try ClearJel, arrowroot or potato starch. After you bake and cool the pie down, try storing it in the fridge to set up even more.
Lisa
I just made this pie. It is in the oven as I type. Looks and smells wonderful.
Caroline
This is an amazing recipe! I used my own tried and true pie crust recipe with this strawberry filling recipe and it’s great! So simple, and so much great strawberry flavor!
Sarah
I have Frozen Strawberries I need to use. And will try your suggestion to reduce sugar, add lemon juice & increase cornstarch. Wish me luck.
Maryanne
Good luck Sarah!
Elaine
This is in the oven!!! Cross your fingers I know how to follow directions ;-)
Constance Holbrook
Baking a strawberry pie right now!
peninggi badan nhcp
My father planted lots of strawberries in the backyard … I got a great idea … thanks
Ashley
Just made your strawberry pie for the first time tonight. First time making strawberry pie in general, although I am a seasoned fruit pie baker. Well, I admit, I broke the Cardinal rule of waiting for it to cool completely before slicing into it, but even so, this was sooooo juicy. And unfortunately, not in a good way. Perhaps it was because I used fresh garden strawberries (the side of raspberries) rather than the sturdier store bought strawberries. At any rate, just wanted to comment that others should 1) let cool completely and 2) consider adding additional cornstarch. Also, I had to bake mine quite a bit longer than your recipe called for before I was satisfied with the crust doneness – however I used my own crust recipe, so I really can’t comment on that. All in all, it was delicious. Just not the picture perfect, easy to eat slice of pie. Thank you for sharing!
Rebecca Cox
I have never before made a fruit pie. Honestly, the only pie I’ve EVER made was a s’more pie, with a store bought crust. But this pie just looked beautiful, and I bought a pie plate a while back, so I decided it was time to use it. Followed your directions exactly, making my very first pie crust (so easy!), and a beautiful strawberry pie I was delighted to share with my family. They were all suitably impressed! Thank you! It was, as others noted, a little runny, but it was still delicious. Can’t wait to make it again.
Anon
Baked this pie and it turned out extremely soggy and wet. I baked it for 20 min longer than what it said. Great recipe but I would recommend adding extra cornstarch and baking longer than written.