Strawberry Pie

Strawberry Pie | The Little Epicurean

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.

Strawberry Pie

Alex and I live in a small townhouse.  On weekends, I have complete reigns of downstairs (mainly because the kitchen and the living room with the giant TV located downstairs).  Alex is supposed to remain upstairs, so he can’t bother me.  I was going about my business, cleaning the dishes and tidying up the kitchen while the pie was cooling on the dining table.

Next thing I know, Alex is sitting on the dining table smiling and waiting for the pie to be ready to eat.  Just like the cartoons, the sweet scent of the pie brought him to the kitchen.

Strawberry Pie

However, with pies, you have to wait for it 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 | The Little Epicurean

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 what I’m doing in the photo above.  Honestly, I don’t think there’s a wrong way to do it.

How to make strawberry pie from scratch:

Strawberry Pie | The Little Epicurean

Okay, let’s make a strawberry pie!

  1. Prepare pie crusts.  Divide into two equal portions.  Once ready to build pie, have pie tin/plate and rolling pin ready.
  2. Keep one portion of dough in the fridge while you roll out the other portion.  Working with one pie dough at a time, roll dough on a lightly floured surface.  Alternatively, roll dough between two sheets of parchment paper.  Light flour the bottom paper and the top of the dough.  If dough is too hard or too cold, let it rest for a few minutes until it is pliable.
  3. Roll dough to about 10-inches in diameter and about 1/4-inch in thickness.  Place the pie plate upside over the rolled dough to make sure it’s large enough.
  4. Gently fold dough in half.  Gently, but quickly, lift dough and place it into the pie plate.  Firmly press the dough into the bottom and sides of the pie plate.
  5. Trim excess dough leaving about a 1/2-inch of overhang all around.  Cover with plastic wrap and place in the fridge to chill while you roll out the other portion of dough.
  6. In a large bowl, toss together sliced strawberries with sugar, cornstarch and salt.
  7. Pour strawberries into the chilled pie crust.
  8. Cover strawberries with top crust.
  9. Trim off any excess dough from the crust.  Then decorate the edges of the pie with a fork or crimp with your fingers.  Chill pie in the fridge while your preheat the oven to 450 degrees F.
  10. Place chilled pie on a baking sheet.  Brush the top of the pie lightly with whole milk.  Sprinkle with turbinado sugar.  Use a knife to cut slits/vents on the top crust.  This is necessary to let the steam escape, and it prevents the top crust from exploding during baking.
  11. Bake pie at 450 degrees F for 10 minutes.  Then reduce heat to 350 degrees F and bake 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 digging in.

Strawberry Pie

Strawberry Pie

Yield: one 9-inch pie

Author Maryanne Cabrera

Ingredients

  • 5 cups fresh strawberries, rinsed, hulled, sliced in half/quartered
  • 1/2 cup granulated sugar, or more depending on sweetness of berries
  • 3 Tablespoons cornstarch
  • 1/2 teaspoon fine sea salt
  • two crust pie dough, recipe follows
  • milk, as needed
  • turbinado sugar, as needed

Two Crust Pie Dough:

  • 2 1/4 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/4 cup granulated sugar
  • 1 cup unsalted butter, cut into tablespoons, very cold
  • 5 Tablespoons ice cold water
  • 2 large egg yolks, col

Instructions

  1. Prepare pie crust.

  2. Roll out one dough between two sheets of parchment paper. Lightly flour the bottom of the paper and the top of the dough. If the dough is too hard or too cold, let it rest a few minutes until it is pliable. Alternatively, you can roll the dough on a lightly floured work surface. Roll dough to about 10 inches in diameter and about 1/4-inch thick Place the pie plate upside down over the rolled dough to make sure it is the correct size.

  3. 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 1/2-inch overhang all around. Cover with plastic wrap and let chill in the fridge.

  4. Roll out the other dough until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.

  5. Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.

  6. 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 degrees F.

  7. 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.

  8. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees 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.

Two Crust Pie Dough:

  1. Pulse together flour, salt and sugar in a food processor.  Add cold butter one tablespoon at a time with the food processor running.  Stop the 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 dough from machine and finish kneading on a lightly floured surface.

  3. Divide dough into two equal parts.  Flatten into disks and wrap in plastic wrap.  Chill in the refrigerator for 20 minutes or freeze for 10 minutes.

    All images and text ©The Little Epicurean

Have a look at my original strawberry pie!

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Comments

Millie | Add A Little

This looks so delicious Maryanne, and I love the tutorial!
Beautiful!
http://youtube.com/addalittlefoof

Erika France

This pie looks awesome! You make it sound so simple!

    Maryanne Cabrera

    Thanks Erika! Don’t let pie intimidate you. There’s a reason why people says “as easy as pie.” :)

dina

it looks gorgeous!

Amanda - A Cookie Named Desire

I feel as though a lot of food bloggers sometimes feel as though a recipe isn’t worth sharing if there isn’t something different added to it. In my opinion, the no-frills, homey recipes are always the best and still need to be created and shared. This pie looks delicious and I can practically taste it already!

    Maryanne Cabrera

    Thanks Amanda! That’s so sweet of you. No matter what the food trend, comfy and homey recipes will always be welcome to the dinner table :)

Min

Gorgeous! I always struggle with waiting for the pie to cool. I usually leave some fork marks before it’s cut. You make pie making so easy! Looks delicious

    Maryanne Cabrera

    Thanks Min! Waiting for the pie to cool is definitely the hardest part of pie making. I’ve learned to leave the house and take my dog out for a long walk during that time. By the time we return, the pie is ready! :)

Jeanette

This pie was delicious. I tried to make a Strawberry pie before and it was too sweet, this one was just right. I love how the filling didn’t require cooking beforehand. I would recommend this pie.

    Maryanne Cabrera

    That’s wonderful to hear, Jeanette! I’m so glad you enjoyed it! :)

Kristi

how should I adjust this recipe if I’m using frozen strawberries?

    Maryanne Cabrera

    Hi Kristi! Sorry, I’m not sure. I’ve never tried this recipe with frozen strawberries.

Elen Tompos

I used your strawberry pie receipe and it was really easy.

Michonn

Hi! I have been looking for a strawberry pie recipe and I found your blog on google… I automatically trust you enough to try it because you use a homemade, all-butter pie crust recipe ha ha. Anyway, I just have a question- is the 5 cups of strawberrries measured before or after you hull and slice them? I have a 2 lb container of strawberries and I’m wondering if it’s enough! (I know this recipe is older so I’m hoping you see this comment!) thanks in advance!

    Maryanne Cabrera

    The 5 cups refers to the strawberries after they have been hulled and sliced.

Michonn

Thank you for your quick response! In case anyone is wondering, my 2 lb container was just about perfect- I had a few strawberries left over for munching.

Robert M. Howard

Tried it this recipe this weekend and found it to be absolutely delicious. We highly recommend anyone who is strawberry picking to use this recipe. Our strawberries were not overly sweet so the pie turned out to be perfect. It had the perfect balance for our taste.

Shalom Boodoosingh

Hello! Can i use frozen strawberries for this reciepe ?

    Maryanne Cabrera

    I don’t suggest using frozen strawberries because they will expel too much moisture. The cornstarch amount in this recipe is only enough for fresh strawberries.

Lisa

Thank you so much for this recipe. I had been planning to make a familiar strawberry rhubarb pie but all of m y local grocery stores were out of rhubarb and I was stuck. I needed a pie for a dinner party that night and this one turned out perfectly and everyone raved.

    Maryanne Cabrera

    That’s wonderful to hear! Thanks for trying out the recipe!

Good Pie

This is one of my favorite pies! I did have a question. Do you have to refrigerate it afterwards?

Annie

HI! This recipe sounded great and you had many positive reviews. I had some trouble with the crust. I thought it was an interesting suggestion to roll the pie dough between two sheets of parchment, so I tried doing so. My dough stuck entirely to the paper. I floured as suggested and chilled dough as well. Both attempts failed miserable. Trying to figure out what I may have done wrong. I chilled all ingredients too. I pieced the dough together as best I could right into the pie tin and now it is in the oven baking. I am really hoping that though it may not look so pretty it will taste good. If you have suggestions, please reply! Thanks so much.
P.S. it is very warm here today and the humidty is high…could that have been an issue/influence on my pie crust dough?

    Maryanne Cabrera

    Hi Annie, thanks for trying out the recipe. The temperature and humidity of the room greatly affects the pie dough. As the butter in the dough melts/warms up, it will become sticky. I suggest working on a cold surface like a marble slab or a chilled baking sheet to keep the dough intact.

JACQUELINE

This was delicious!! Mine turned out a bit soupy, but next time I’ll just add a bit more cornstarch. Thanks for posting it!

    Maryanne Cabrera

    I’m glad you enjoyed the recipe! Yes, up the cornstarch if you have super juicy strawberries!

Aray

Thank you so much for this recipe it’s really delicious, i have tried it with strawberry and fig 😄😍

Donna

It was okay. I was looking for a baked strawberry pie, so I gave it a shot. I guess there’s a reason most of the recipes I saw used fresh strawberries in a prebaked crust. The strawberries here tasted flat, and the bottom crust was mushy. The best part of the pie was the top crust, and I salvaged it by serving fresh berries and whipped cream on the side.

    Maryanne Cabrera

    I’m sorry to hear the pie wasn’t to your liking. The type of pie plate can also affect the results. The heat is transferred differently depending on whether you are using a glass pie plate versus metal versus ceramic.

    Donna

    I used a ceramic plate. I squeezed a little lemon juice over the slices, which helped liven up the flavor, although I ended up only eating the top crust.

John

This pie was fantastic. The crust turned out beautifully. It was the hit of New Year’s Eve. Thank you so much for sharing this recipe. Everyone raved over this, definitely a keeper.

Janaya

How many is this supposed to serve? If I’m trying to feed around 22 people how many should I make?

Janaya

Another question, do think whip cream would be a good addition to this pie?

    Maryanne Cabrera

    Yes, you can certainly serve the pie with whipped cream or vanilla ice cream.

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