Strawberry Pie Recipe
Taken a look at the calendar lately? It’s hard to believe how quickly this year is racing by and that Memorial Day is tomorrow! It’s one one of my favorite food days of the year, and I’ve been scouring my recipe files for ideas on what to make (there’s still a debate going on at our house between burgers and fajitas.) LOL! But really, my favorite part of Memorial Day is always dessert! So today I am sharing a delicious recipe for a gorgeous tasty strawberry pie!!!!
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.
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
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.
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..cold
INSTRUCTIONS
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.
ENJOY!!
