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Easy Strawberry Pie From Scratch

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A delightful homemade strawberry pie with a flaky, buttery crust and a perfectly set, juicy fresh strawberry filling.

Ingredients

Scale
  • 2 3/4 cups flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1 1/4 cups butter
  • 1/2 cup water (ice cold)
  • 6 cups strawberries (hulled and sliced into 1/4-inch thick rounds)
  • 3/4 cup sugar
  • 1/4 cup tapioca
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 1/8 tsp salt
  • 1 egg yolk
  • 1 1/2 tbsp cream

Instructions

  1. Combine flour, 1 tsp salt, and 2 tbsp sugar in a food processor.
  2. Pulse a few times to blend these dry ingredients.
  3. Cut 1 1/4 cups cold butter into small cubes.
  4. Add butter cubes to the food processor.
  5. Pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible.
  6. Add 1/2 cup ice-cold water gradually while pulsing.
  7. Pulse just until the dough begins to come together.
  8. Avoid overworking the dough.
  9. Divide the dough in half.
  10. Shape each dough portion into a disk.
  11. Wrap each disk in plastic wrap.
  12. Refrigerate the dough for at least 1 hour (or up to overnight).
  13. Hull 6 cups of strawberries.
  14. Slice strawberries into 1/4-inch thick rounds.
  15. Place sliced strawberries in a large bowl.
  16. In a separate small bowl, whisk together 3/4 cup sugar, 1/4 cup tapioca, and 1/8 tsp salt.
  17. Add 1 tbsp lemon juice, 1 tsp vanilla, and 1/4 tsp almond extract to the strawberries.
  18. Gently toss the strawberries to coat them.
  19. Pour the sugar mixture over the fruit.
  20. Stir carefully until the fruit and sugar mixture are evenly combined.
  21. Let the strawberry filling sit at room temperature for about 15-20 minutes.
  22. Preheat your oven to 400°F.
  23. Remove one dough disk from the refrigerator.
  24. Let the dough disk sit for 5 minutes to soften slightly.
  25. On a lightly floured surface, roll the dough into a 12-inch circle.
  26. Transfer the rolled dough to a 9-inch pie plate.
  27. Let the excess dough hang over the edge of the pie plate.
  28. Pour the strawberry filling into the crust, mounding it slightly in the center.
  29. Roll out the second dough disk into a 10-inch circle.
  30. Drape the second dough circle whole over the filling for a traditional top crust, or cut it into strips for a lattice pattern.
  31. Trim any excess dough from the edges.
  32. Crimp the edges to seal the two crusts together.
  33. In a small bowl, whisk together 1 egg yolk and 1 1/2 tbsp cream.
  34. Brush the egg wash generously over the top crust.
  35. Cover the edges of the pie with foil strips to prevent over-browning.
  36. Place the pie on the lowest rack of the 400°F oven.
  37. Bake for 20 minutes.
  38. After 20 minutes, lower the oven temperature to 350°F.
  39. Remove the foil from the edges of the pie.
  40. Continue baking for 35-45 minutes.
  41. Bake until the crust is deep golden brown and the filling is bubbling slightly at the edges.
  42. If the top crust browns too quickly, loosely tent the pie with foil.
  43. Remove the pie from the oven.
  44. Let it cool on a wire rack for at least 3 hours before slicing.
  45. Serve at room temperature or slightly chilled, with whipped cream or vanilla ice cream if desired.

Notes

Always use cold butter for the flakiest crust.
Do not overwork the pie dough; pulse just until it comes together.
Allow the pie to cool completely for at least 3 hours for a set filling.
Use foil strips to prevent the pie crust edges from burning.

Find it online: https://theopenoven.com/easy-strawberry-pie-from-scratch/