Description
This Rustic Sweet Baked Strawberry Pie features a flaky, buttery crust enveloping a luscious, fresh strawberry filling. Perfect for showcasing the natural sweetness of strawberries, this pie combines a delicate balance of sugar, lemon, and vanilla for an irresistible homemade dessert.
Ingredients
Scale
Pie Dough
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, chilled and cubed
- 6 – 8 tbsp ice water
Filling
- 4 cups fresh strawberries, hulled and halved
- ¾ cup granulated sugar (adjust based on sweetness of berries)
- 3 tbsp corn starch
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, cut into small pieces
Topping
- 1 egg, beaten (for egg wash)
- 1 tbsp turbinado sugar (optional, for topping)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, and salt to prepare the base for your pie crust.
- Cut in Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs, which will create a flaky crust.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough starts to hold together but is not too wet.
- Chill Dough: Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 1 hour to firm up for easier rolling.
- Preheat Oven: Set your oven to 375°F (190°C) so it’s ready for baking.
- Prepare Filling: Combine the halved strawberries, granulated sugar, corn starch, lemon juice, and vanilla extract in a large bowl to coat the berries evenly and thicken the filling.
- Roll Out Bottom Crust: On a floured surface, roll out one dough disc to fit your pie pan, then gently place it into the pan without tearing.
- Add Filling and Butter: Pour the strawberry filling into the crust and evenly dot the filling with small pieces of butter for richness.
- Roll Out Top Crust: Roll out the second dough disc and carefully lay it over the filling. Trim any excess dough and crimp the edges to seal the pie completely.
- Vent Pie: Cut slits into the top crust to allow steam to escape during baking, preventing sogginess.
- Apply Egg Wash and Sugar: Brush the top crust with beaten egg for a golden finish, then sprinkle with turbinado sugar for a crunchy, sweet topping.
- Bake Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes until the crust is golden brown and the filling is bubbly and thickened.
- Cool Before Serving: Let the pie cool on a wire rack to allow the filling to set properly before slicing and serving.
Notes
- Adjust the amount of granulated sugar in the filling depending on the natural sweetness of your strawberries.
- Ensure the butter and water are very cold to achieve a flaky crust.
- Use a baking sheet under the pie to catch drips and prevent oven mess.
- Letting the pie cool completely helps the filling thicken and slice neatly.
- Turbinado sugar on top adds texture and a subtle crunch, but it is optional.
