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.
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.
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.
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:
Okay, let’s make a strawberry pie!
- Prepare pie crusts. Divide into two equal portions. Once ready to build pie, have pie tin/plate and rolling pin ready.
- 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.
- 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.
- 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.
- 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.
- In a large bowl, toss together sliced strawberries with sugar, cornstarch and salt.
- Pour strawberries into the chilled pie crust.
- Cover strawberries with top crust.
- 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.
- 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.
- 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.
Yield: one 9-inch pie
- 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
Prepare pie crust.
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.
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.
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 degrees F.
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 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:
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.
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.
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!