Strawberry Pie

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A buttery flaky crust filled with sweet delicious strawberries make up this simple dessert. Top it with some fresh whipped cream and you will be sure to please anyone’s sweet tooth.

If you never had a fresh picked strawberry than you are missing out. When strawberries are given the chance to ripen on the vine, they become super juicy and sweet, almost like candy. So every year around late spring we pile the family in the car and head to the nearest strawberry farm. After an hour or two of picking ( and eating ) we head on home. Once the reality of how many strawberries we actually picked sets in, we have to have a plan on what to do with our load. Of course I like to save a big bowl in the refrigerator for just eating as is, which last about a day. Then I also like to clean them and freeze them for future smoothies. But since I over picked, as usual, I thought I would make a little dessert with what was left over. Now since I didn’t have any rhubarb on hand, I figured I would just make a Strawberry Pie. I have to say, no one was complaining about the absence of rhubarb. This pie was absolutely delicious and the perfect way to end a beautiful day.

Why You Will Love This Pie

  • Flaky Buttery Crust: I know there are those that say, “you can’t get a flaky crust without using shortening”. I disagree. All my pie crust are made with just butter and they come out light and flaky. The secret is to keep your ingredients very cold. When making a pie crust, I like to cut my butter in small cubes first, place them in a small bowl and store them in the freezer until I am ready for them. This will ensure that my butter is very cold and allow for a buttery flaky crust.
  • Minimal Ingredients: I love a recipe that has a few simple ingredients that you probably already have.
  • Flavor: Just imagine, a buttery flaky pie crust filled with juicy strawberries then topped with a sweet crunchy crumble. Need I say more.
  • Texture: Juicy strawberries and the sweet crunchy crumble gives every bite the perfect combination of flavors and textures.

Tips For Making Strawberry Pie

  • Temperature: When making a pie crust, you will want your ingredients to be very cold. This will allow for a buttery flaky crust.
  • Strawberries: For this pie you will want to use fresh strawberries. Frozen strawberries retain a lot of water which will make your pie too liquidy.
  • Freezer: Once your pie is assembled place it in the freezer while you oven comes up to temperature. This will ensure that your fluted crust stays in tack and it retains that flaky texture.
  • Baking: Place the pie on a lined baking sheet to bake. This will ensure that any juice that flows out of the pie lands on the baking sheet. Since its lined, clean up will be a breeze.

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What You Will Need To Make Strawberry Pie

Equipment:

  • Microplane: This will make zesting your lemon much easier.

Ingredients:

  • Flour: A good All Purpose Flour works best.
  • Butter: Unsalted, cut into small cubes and stored in the freezer until ready to use.
  • Salt: This is a flavor enhancer. A small amount goes a long way.
  • Strawberries: Fresh not frozen, cut into quarters.
  • Sugar: There are two different types of sugar in this pie. Organic Cane Sugar and Dark Brown Sugar. For added sweetness and texture.
  • Lemon Zest & Lemon Juice: This will add a bit of brightness to your pie.
  • Cornstarch: This is used as a thickener.
  • Oats: Adding Old Fashion Rolled Oats to your crumble topping will add a bit of texture.
  • Cinnamon: Ground Cinnamon Is the perfect spice to add a bit of warmth to your pie.
Strawberry Pie
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Strawberry Pie

Recipe by BrendaCourse: DessertDifficulty: Easy
Servings

10

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

Directions

  • For The Crust
  • To prepare the crust, place the flour and salt in the bowl of a food processor. Pulse several times to combine.
  • Add the very cold butter cubes and once again pulse several times until a course meal forms.
  • While pulsing, pour 1 tablespoon at a time of ice cold water down the chute of the food processor. Pulse until dough starts to come together.
  • Pour the dough out onto a piece of plastic wrap. Using the plastic wrap to bring the dough together and form it into a disk. Seal the dough with the plastic wrap and place it in the refrigerator for 30 minutes.
  • For The Filling
  • To a large mixing bowl add the quartered strawberries, granulated sugar, lemon zest, lemon juice and cornstarch. Toss well to coat. Set to the side.
  • For The Crumble Topping
  • In a small mixing bowl whisk together the flour, brown sugar, oats, cinnamon and salt until combined. Pour in the melted butter and using a fork, mix until completely combined and a crumble forms.
  • How To Assemble
  • Preheat oven to 350º.
  • Unwrap the pie crust and place it on a lightly floured surface. Roll out crust to fit a 8” pie plate, leaving some excess so you can flute the edges. Center the crust onto the pie plate.
  • Fill the pie plate with the prepared strawberries. Tuck the excess pie crust under itself then using your fingers flute the edges. Top the strawberries with the prepared crumble.
  • Place the pie plate on a lined baking sheet to catch any juices that may drip out and place it in the preheated oven to bake for 50 to 55 minutes or until golden and juices are flowing. Remove the pie from the oven and allow it to cool before serving with some fresh whipped cream.
  • Enjoy.