Strawberry Pie

Print Recipe

5 from 1 vote

This classic strawberry pie features a sweet summer strawberries in a flaky, all-butter crust.

Yield: one 9-inch pie

Prep Time20

Cook Time45

Chill Time30

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

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 (695 g) rinsed, hulled, sliced in half or quartered
½ cup granulated sugar (100 g), or more depending on sweetness of berries
3 Tablespoons cornstarch (24 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.
*You should be able to see the streaks of butter in the dough. Fold just until dough comes together. It will not be smooth!
Divide dough into two equal parts. Flatten into disks and tightly cover in plastic wrap. Chill in the refrigerator for 30 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

For best results, use ripe, fresh strawberries. The weight listed refers to hulled strawberries. For best results, make sure your total strawberries are between 650-750 g. Otherwise, you may have to adjust the amount of cornstarch.
This recipe was created using Diamond Crystal Kosher Salt. Diamond Crystal is less salty than Morton Kosher Salt and table salt.

Pie dough may be made ahead of time and stored in the fridge for 2 days or keep in the freezer for longer storage, up to one month.

Cool pie to room temperature before slicing. Whole baked pie may be left out at room temperature for up to 24 hours. Keep in the fridge for longer storage, up to three days. Enjoy pie chilled, room temperature, or warm up individual slices.

Nutrition