Description
This classic Strawberry Pie recipe features a homemade buttery crust filled with a sweet, cinnamon-spiced strawberry mixture topped with a beautiful lattice crust. Perfectly balanced with fresh strawberries and a hint of vanilla, it’s an irresistible dessert ideal for summer gatherings or any occasion.
Ingredients
Scale
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 cup cold unsalted butter, cut into cubes
- Pinch of salt
- Cold water, as needed (approximately 4-6 tablespoons)
Filling
- 4 cups fresh strawberries, sliced
- 1/2 cup granulated sugar (plus more for topping)
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Prepare the pie dough: In a large bowl, combine the all-purpose flour, sugar, and a pinch of salt. Cut in the cold unsalted butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two equal balls, wrap tightly, and chill in the refrigerator for 30-45 minutes.
- Make the filling: In a large bowl, mix the sliced fresh strawberries with granulated sugar, flour, ground cinnamon, vanilla extract, and a pinch of salt. Toss gently to coat all the strawberries evenly. Set aside to allow the flavors to meld.
- Preheat the oven and prepare the crust: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one ball of chilled dough into a 9-inch circle. Carefully transfer the rolled dough into a 9-inch pie plate, pressing it firmly against the bottom and sides.
- Assemble the pie: Pour the strawberry filling evenly into the prepared pie crust. Roll out the second dough ball and cut it into strips to create a lattice pattern over the filling. Crimp the edges of the top and bottom crusts together to seal. Sprinkle a little granulated sugar on top of the lattice for extra sweetness and added texture.
- Bake the pie: Place the assembled pie on the center rack of the preheated oven. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and serve: Remove the pie from the oven and let it cool completely on a wire rack. This resting time allows the filling to set properly. Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
Notes
- Use cold butter and water to ensure a flaky pie crust.
- Adjust sugar amount based on the sweetness of your strawberries.
- Chill the dough before rolling to make it easier to handle.
- If the crust edges start browning too fast, cover them with foil to avoid burning.
- Store leftover pie covered in the refrigerator and consume within 3 days.
