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slice of strawberry pie on decorative floral plate.
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Strawberry Pie

Yield: one 9-inch double crust pie
Course: Dessert
Cuisine: American

Ingredients

Two Crust Pie Dough:

  • 2 ¼ cup all-purpose flour
  • 1 teaspoon sea salt
  • ¼ cup granulated sugar
  • 16 Tablespoon unsalted butter, very cold, cut into tablespoons
  • 5 Tablespoon ice water
  • 2 large egg yolks, cold

Pie Filling:

  • 5 cups fresh strawberries, rinsed, hulled, and sliced in half/quartered
  • ½ cup granulated sugar, or more depending on sweetness of strawberries
  • 3 Tablespoon cornstarch
  • ½ teaspoon fine sea salt
  • milk or heavy cream, as needed for brushing top
  • turbinado sugar, as needed for topping

Instructions

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.

Filling and Assembly:

  • Roll out one dough between two sheets of parchment paper. Lightly flour the bottom paper and the top of the dough. Roll dough to about 10 inches in diameter about about ¼ inch thick. Place the pie plate upside down over the rolled dough to make sure it is the right size.
    *If the dough is too hard or too cold, let it rest for a few minutes until it is pliable.
  • Move dough into the pie plate and firmly press it into the bottom and sides. Trim the excess dough leaving ½ inch all around. Cover with plastic wrap and place in fridge to chill.
  • Roll the second dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes.
  • In a large bowl, toss together strawberries with sugar, cornstarch and salt.
  • Pour strawberry mixture 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℉.
  • 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℉ for 10 minutes. Then reduce to the heat to 350℉ 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.