Classic from scratch strawberry pie made with a two crust pie dough and fresh strawberries.
This is the first recipe that I’m reposting on the site. It’s been two years since I first developed the recipe for this strawberry pie and even though I’ve made it at least a dozen times since then, I still make it exactly the same way.
While other recipes leave room for improvement, (like an extra pinch of salt, a little more sugar, a higher oven temperature, etc) this pie is perfect just the way it is. I guess some things are better left unaltered.
You ever watch those cartoons where someone smells pie cooling by the window? The cartoon person unconsciously starts floating and they are carried by the visual scent lines to the fresh pie. Well, that’s kinda how this strawberry pie works.
Table of Contents
Double Crust Strawberry Pie
Most people can recall the sweet scent of homemade pie baking in their childhood home. That’s wasn’t the case at my house.
Pies were always store bought and only enjoyed during parties and celebrations. As such, my first introduction to pies came from Marie Calendar’s, Polly’s Pies, and Costco.
No complains, though. I thought those pies were delicious…UNTIL I learned how to make from scratch pies at home.
All Butter Pie Dough
This is a simple, no frills kind of pie. The pie dough is very forgiving and easy to work with.
You can finish the edges of the pie any way you’d like:
- Use a fork to create a decorative border
- Simply tuck the excess dough into the pie
- Or, pinch the crust like the image above.
There are two very important factors when making all-butter pie dough: temperature and speed.
For the best flaky dough, use cold ingredients and work in a cool environment.
Second, work quickly! Overworking, over-kneading, or over-rolling stresses out the dough. Too much agitation will result in a rubbery or tough pie dough.
Check the content box below for an in-depth tutorial on making pie dough from scratch.
Fresh Strawberry Filling
This strawberry pie is best made with fresh strawberries. However, in a pinch, frozen strawberries will work.
Keep in mind that frozen strawberries will expel more moisture than fresh strawberries. As such, you may have to add additional cornstarch to the mixture.
How to Assemble From Scratch Fruit Pie
Pie Making Tips and Notes
What’s the most difficult part about pie making?
It’s not mixing together the dough or preparing the filling. It’s not even crimping the edges of the pie dough.
Waiting for the pie to cool before slicing is the most difficult part!
Patience is key. You must wait for the pie to cool down before digging in. If you try to cut into a warm pie, you’ll end up with a big mess.
A big hot mess. Not only is it ugly to serve, you’ll likely burn your tongue. Have patience and let the pie cool. The pie needs time to cool.
Strawberry Pie
Ingredients
Two Crust Pie Dough:
- 2 ¼ cup all-purpose flour, (295 g)
- 1 teaspoon kosher salt*, or fine sea salt
- ¼ cup granulated sugar, (50 g)
- 1 cup unsalted butter, (226 g), cut into tablespoons, very cold
- 5 Tablespoons ice cold water
- 2 large egg yolks,, cold
Pie Filling and Assembly:
- 5 cups fresh strawberries,, rinsed, hulled, sliced in half or quartered
- ½ cup granulated sugar, (100 g), or more depending on sweetness of berries
- 3 Tablespoons cornstarch, (20 g)
- ½ teaspoon kosher salt*
- milk,, as needed
- turbinado sugar, , as needed
Instructions
Two Crust Pie Dough:
- In a food processor, pulse together flour, salt and sugar. Add cold butter one tablespoon at a time while the food processor is running. Stop the machine once mixture is crumbly and like coarse sand in texture.
- Add water and yolks. Quickly pulse for a few seconds until dough begins to come together. Remove shaggy dough from machine and finish kneading on a lightly floured surface.
- Divide dough into two equal parts. Flatten into disks and tightly cover in plastic wrap. Chill in the refrigerator for 20 minutes or freeze for 10 minutes.
Pie Filling and Assembly:
- Roll out one dough between two sheets of parchment paper. Lightly flour the bottom of the paper and the top of the dough. Alternatively, you can roll the dough on a lightly floured work surface. Roll dough to about 10 inches in diameter and about ¼-inch thick Place the pie plate upside down over the rolled dough to make sure it is the correct size.NOTE: If the dough is too hard or too cold, let it rest a few minutes until it is pliable.
- Move dough into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a ½-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
- Roll out the other dough until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
- Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
- Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450℉.
- Place chilled pie on a 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 of the crust.*This is necessary to let the steam escape and prevent the top crust from exploding during baking.
- Bake at 450℉ for 10 minutes. Then reduce heat to 350℉ and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.All images and text ©The Little Epicurean
Notes
- This recipe was created using Diamond Crystal Kosher Salt. Diamond Crystal is less salty than Morton Kosher Salt and table salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
You don’t blind bake the bottom crust in this recipe, and that makes me nervous about the whole “soggy bottom” issue, especially with fruit that’s going to add liquid. Do you recommend blind baking if you have time?
I would like your suggestion. I just found your recipe although I’ve made it from the exact recipe found in an African American Heritage CkBk. Unfortunate for me, the filling always came out lose & the whole berries softer than Id like. I baked the earlier pies in a glass Pyrex dish.
1. What pie dish would you suggest, ceramic or dark metal instead of a glass dish?
– Maybe I should prebake the bottom crust & then fill it w/ whole berries spooned over
w/ a cooked gel mixture of berries, sugar & cornstartch; then topped w/ the unbaked pie
dough & sealed. Followed by baking at 450 then reduced to 350 degrees (F) til golden
brown.
I am looking to make this pie. Have you ever experimented with a sugar substitute in the filling like Splenda or Swerve? Thoughts if you haven’t?