Strawberry Pie

An overhead image of slices of pie with a lattice crust and strawberries and vanilla ice cream

4.58 from 28 votes

Made with fresh, aromatic strawberries and a buttery, flaky crust, this Strawberry Pie is my go-to recipe for any BBQ, picnic or Summer weeknight treat. Don’t forget the dollop of cream!

Prep Time1

Cook Time40

Resting Time1

Total Time2 40

Course: Dessert

Cuisine: American, Southern

Servings: slices

Calories: 463kcal

Author: Jocelyn Delk Adams

Ingredients

For the Pie Dough

2 1/2 cup all purpose flour
2 tsp granulated sugar
1 tsp salt
1 cup very cold unsalted butter cut in cubes (2 sticks)
1/2 cup cold water up to 2/3 cup if needed

For the Strawberry Filling

1/2 cup granulated sugar
1/2 cup all purpose flour
1/4 tsp ground cinnamon
Pinch of salt
4 cups fresh strawberries sliced
1 tbsp vanilla extract

For Assembly

2 tbsp milk
1 tbsp granulated sugar

US Customary - Metric

Instructions

For the Pie Dough

In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.

For the Filling

In a large bowl, mix together sugar, flour, cinnamon, and salt until combined.
Next throw in strawberry slices, and vanilla extract and toss until combined then set aside.

To Assemble

Preheat the oven to 425 F.
Remove 1 dough ball from the fridge and add a bit of flour to a working surface or clean the counter and place dough on it. Using a rolling pin, quickly roll dough out to about ¼ - ½ inch thickness and place in a 9 inch pie plate. Trim any access dough from the rim.
Add strawberry mixture to the inside of the crust.
Remove another dough ball from the refrigerator and roll it out to ¼ to ½ inch thickness and use a lattice design to top the pie.
Brush the top of the pie crust with milk then sprinkle with remaining sugar.
Bake for 35-40 minutes or until the crust is completely golden brown and the strawberries are bubbly. If you find that the ends of the crust are starting to brown a little too quickly, just top it with foil after baking for 20 minutes.
Remove from the oven and cool for 1 hour then serve.

Notes

Fruit pies can be stored either at room temperature or in the refrigerator for up to two days. Use a cake shield or a plate with an overturned bowl over the top to protect the pie and keep it fresh.

To Reheat

If you prefer a warm slice of pie, don’t fret, fruit pies can be easily reheated. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or foil. Place the pie on the sheet, lightly cover with foil and heat to your preferred temperature. Watch carefully, it should only take about 10 minutes.

Nutrition