Description
A flaky, jammy, and brilliantly fresh strawberry pie with a buttery crust that melts in your mouth.
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4–5 tablespoons ice water
- 6 cups fresh strawberries, hulled and halved
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter, for dotting
- 1 egg, beaten (for wash)
- 1 tablespoon coarse sugar (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C).
- Make crust: Mix flour and salt, cut in cold butter until pea-sized, add ice water until dough forms. Shape into disc, refrigerate 30 minutes.
- On floured surface, roll dough to 12-inch circle. Fit into 9-inch pie plate, trim and crimp edges. Prick bottom with fork.
- Blind bake crust: Line with parchment, fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 5 more minutes. Let cool.
- Prepare filling: In large bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla. Toss gently.
- Pour filling into crust. Dot with 1 tablespoon butter.
- Roll out remaining dough for lattice or full top crust. Place over filling, seal edges, cut vents. Brush with beaten egg and sprinkle coarse sugar.
- Bake 15 minutes, reduce heat to 375°F (190°C), bake 25-30 minutes until golden and bubbly. Cool completely before serving.
Notes
You can customize the seasonings to taste. Serve with whipped cream or vanilla ice cream.