This from scratch strawberry pie uses 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.
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.
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.
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.
Don’t fear the 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 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.
- 5 cups fresh strawberries, rinsed, hulled, sliced in half or quartered
- ½ cup granulated sugar, or more depending on sweetness of berries
- 3 Tablespoons cornstarch
- ½ teaspoon kosher salt
- two crust pie dough, recipe follows
- milk, as needed
- turbinado sugar, as needed
Two Crust Pie Dough:
- 2 ¼ cup all-purpose flour
- 1 teaspoon fine sea salt
- ¼ cup granulated sugar
- 1 cup unsalted butter, cut into tablespoons, very cold
- 5 Tablespoons ice cold water
- 2 large egg yolks, cold
- 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!