Strawberry Pie

There’s something truly magical about a slice of Strawberry Pie. It takes me back to my childhood summers spent in my grandmother’s kitchen, where the sweet aroma of fresh strawberries filled the air. Every time I see those bright red berries at the market, I can’t help but remember the joy of helping her make this delightful dessert. The moment we took that first bite, the combination of the flaky crust and the juicy strawberry filling made every effort worthwhile. Whether it’s a family gathering or a quiet evening at home, serving Strawberry Pie brings warmth and happiness to every occasion.

Ingredients You’ll Need for Strawberry Pie

When it comes to making a delicious Strawberry Pie, the ingredients are simple yet essential. Each component plays a crucial role in creating the perfect balance of flavors and textures. From the flaky crust to the juicy filling, these ingredients come together beautifully.

• All-purpose flour (2 1/2 cups) – The backbone of the crust, providing the structure.
• Cold unsalted butter (1/2 cup, diced) – Adds richness and flakiness to the crust.
• Cold shortening (1/2 cup, diced) – Enhances the crust’s tenderness.
• Salt (1/4 teaspoon) – Balances the sweetness and enhances flavors.
• Sugar (1 teaspoon) – Sweetens the crust just right.
• Ground cinnamon (1/4 teaspoon, optional) – Adds warmth and depth to the crust flavor.
• Cold water (6-8 tablespoons) – Binds the dough together.
• Strawberry Pie Filling (3 cups) – The star ingredient that gives the pie its delicious flavor.
• Whipped Cream – For serving, adds a creamy contrast to the pie.
• Water (1 tablespoon) – For brushing on the pie crust.
• Egg (1, room temperature) – Helps to create a golden crust.

How to Prepare Strawberry Pie

Preparing Strawberry Pie is a joyful experience that fills your kitchen with delicious aromas. Follow these steps closely, and you’ll have a beautiful pie to enjoy. Let’s dive into the process!

1. Start by adding flour, salt, sugar, and cinnamon to a food processor. Pulse them together until they’re well combined. The mixture should look fluffy and light.
2. Next, add the butter and shortening. Process the mixture until it resembles coarse crumbs. This step is vital for achieving that flaky crust.
3. Slowly add cold water a tablespoon at a time while pulsing the mixture. You want the dough to hold together but not be sticky.
4. Once combined, transfer the dough to a lightly floured surface. Shape it into a ball, then divide it into two equal pieces. Wrap each piece in plastic wrap and refrigerate for at least three hours, or overnight if possible.
5. When ready to use, prepare a flat surface with waxed paper and dust it lightly with flour. Roll one of the dough balls out to fit a 9-inch pie plate. Aim for a thickness of about 1/8 inch.
6. Transfer the rolled-out dough into the pie plate. Press it evenly into the bottom and sides, ensuring there are no air pockets. Place it back in the fridge to chill while you prepare the filling.
7. If you’re making the homemade Strawberry Pie Filling, let it cool and chill beforehand. Preheat the oven to 400 degrees F in the meantime.
8. Pour the chilled strawberry filling into the prepared crust, leveling it off with a spatula. Crimp the edges of the dough to form a decorative border.
9. Roll out the second dough ball and cut it into strips to create a lattice pattern on top of the pie. This not only looks beautiful but also allows the filling to bubble slightly.
10. Trim the edges of the lattice strips and beat the egg with the water. Brush the mixture over the top crust and sprinkle a little sugar on top for a lovely finish.
11. Place the pie in the oven and bake for 20 minutes. Then, reduce the temperature to 350 degrees F and continue to bake for another 30 to 40 minutes. Keep an eye on it; if the edges start to brown too quickly, tent them with foil.
12. After baking, let the pie cool on a wire rack. Once it’s cool, transfer it to the refrigerator to chill for 2 to 3 hours before slicing and serving.

Tips for Success

To ensure your Strawberry Pie turns out perfectly, here are some essential tips:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
• Freezing: You can freeze the pie before baking. Wrap it tightly and bake from frozen, adding 10 to 15 minutes to the cooking time.
• Pairing: This pie is perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
• Variations: For a twist, try adding a touch of lemon zest to the filling for extra brightness.
• Presentation: Drizzle some chocolate sauce over the pie when serving for an elegant touch.

Serving Ideas for Strawberry Pie

When it comes to serving your Strawberry Pie, the possibilities are endless:

• Family Gatherings: Bring this pie to your next family cookout. It’s sure to be a hit and disappear quickly!
• Picnics: Slice it into individual servings for a delightful picnic treat that everyone will enjoy.
• Seasonal Celebrations: Serve it during summer holidays like the Fourth of July for a festive touch.
• Brunch Parties: Pair slices with mimosas or coffee for a lovely brunch option.
• Storage: Keep any leftovers in the fridge. It tastes delicious even a day or two later!

FAQ

Conclusion

This Strawberry Pie is more than just a dessert; it’s a slice of summer nostalgia that brings joy to any gathering. The combination of a flaky crust and sweet, luscious strawberries makes it a must-try for dessert lovers. I encourage you to whip up this pie and enjoy the delightful flavors that will surely impress your family and friends!

Strawberry Pie

The ultimate summer treat awaits with this delicious Strawberry Pie. Combining a flaky crust with sweet strawberry filling, this easy dessert is perfect for any occasion. Make it tonight and captivate your family and friends with its fresh flavors!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/2 cups All-purpose flour
• 1/2 cup Cold unsalted butter diced
• 1/2 cup Cold shortening diced
• 1/4 teaspoon Salt
• 1 teaspoon Sugar
• 1/4 teaspoon Ground cinnamon optional
• 6-8 tablespoons Cold water
• 3 cups Strawberry Pie Filling click on the link to use my homemade recipe
• 1 tablespoon Water
• 1 strong> Egg room temperature

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Blender
• Food Processor
• Cutting Board

Method

 

1. Add flour, salt, sugar, and cinnamon to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.
2. Add the water and pulsate to combine. The dough can also be made in a large bowl using a pastry blender or your fingers.
3. Shape the dough into a ball and divide it into two pieces. Wrap each piece in plastic wrap. Refrigerate for 3 hours or overnight.
4. When ready to use, place waxed paper on a flat surface and lightly dust it with flour.
5. Roll one dough ball out to fit a 9-inch pie plate.
6. Transfer the crust to the pie plate and press evenly into the bottom and sides of the pie dish. Refrigerate it while you work on other things.
7. Use my recipe for homemade Strawberry Pie Filling, or opt for the store-bought canned version. If making homemade filling, cool it and chill it before using it in the pie.
8. Preheat oven to 400 degrees F.
9. Add the strawberry filling to the pie crust and level the top with a spatula. Crimp the edges.
10. Roll the other dough ball, cut it into strips, and create a lattice pattern for the top of the pie. Trim the edges.
11. Beat the egg with the water, brush the pie top with the mixture, and sprinkle a bit of sugar on top.
12. Bake the pie for 20 minutes, then reduce the temperature to 350°F and continue baking for 30-40 minutes. If the edges are getting too brown, tent them with foil.
13. Cool the pie on a wire rack before transferring it to the refrigerator to chill for 2-3 hours. Slice and serve.

Notes

• Tip 1: Instead of using a food processor, mixing the crust by hand is also a simple option.
• Tip 2: Be sure to let the dough chill for at least three hours. I would recommend more like six or eight hours. I let mine cool overnight.
• Tip 3: If using frozen strawberries, thaw them and drain any excess liquid before using them.
• Tip 4: To get clean slices, dip the knife in hot water before cutting each piece and wipe it afterward.
• Tip 5: To make it even easier to slice, put it in the freezer for about an hour.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"