Strawberry Pie

Did you know that May is National Strawberry Month? It’s peak strawberry season in California, when the endless, beautiful fields of strawberries are at their finest. It’s the perfect time to use California Strawberries in your favorite recipes whether they’re sweet, savory, light or decadent.

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Since Mother’s Day is almost upon us, I thought this would be a good time to go for a bit of decadence. There’s something about homemade pie that makes it a top level comfort food, you know? Some of my earliest memories involve baking with my mom. We both adore homemade pie. I think she’ll love this version. It’s a perfect dessert to share on Mother’s Day, or for any day during National Strawberry Month.

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Some pie recipes involve a lot of prep work with the fruit, but strawberries are very easy because they simply need to be hulled and macerated. If you’ve never macerated berries before, this simply refers to letting them sit in sugar long enough for their natural juices to come to the surface. It’s incredibly easy. Since strawberries are at their peak sweetness during May, this pie doesn’t need much sugar. You can add more or less to taste.

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4.6 from 8 reviews
Strawberry Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 9-inch pie (approximately 10-12 servings)
 
Ingredients
Pie Dough:
  • 12 ounces (approximately 2½ cups) all-purpose flour
  • ½ teaspoon kosher salt
  • 2 ounces (approximately ¼ cup) granulated sugar
  • 8 ounces (1 cup) unsalted butter, cold and cut into small cubes
  • ⅓ cup cold water
Pie Filling:
  • 4 pounds (approximately 2 cups) fresh California Strawberries
  • 2 teaspoons fresh squeezed orange juice
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons cornstarch
  • ¼ cup granulated sugar (see note)
  • 2 tablespoons light brown sugar
Topping:
  • 1 tablespoon heavy cream
  • 1 tablespoon turbinado sugar
Instructions
For the Pie Dough:
  1. Place the flour, salt and sugar in a food processor and pulse a few times to combine the dry ingredients. Add the butter and pulse several more times until the mixture looks like coarse cornmeal (a few larger bits here and there are fine).
  2. With the machine running, add the cold water until the dough has just formed. It will still be crumbly but should form dough when pressed together.
  3. Divide the dough into ⅔ and ⅓ portions, wrap in plastic, and chill for at least one hour or overnight.
For the Filling:
  1. Rinse and hull the strawberries. Slice medium and smaller strawberries in half, while quartering larger berries, and place in a large bowl. Add the orange and lemon juice, zest, corn starch, and both sugars. Stir to combine, cover and place in the refrigerator. Allow the strawberries to macerate for 40-45 minutes, stirring periodically.
Prepare the Pie:
  1. Preheat the oven to 425 degrees F. On a lightly floured surface, roll out the bigger portion of pie dough to about 12 inches in diameter. Carefully place in a 9½ inch pie pan. There should be an overhang of at least 1 inch. Add the strawberry filling.
  2. Re-flouring the surface if necessary, roll out the second portion of dough to approximately 10 inches in diameter. Cut 8 even strips, and layer them in a decorative lattice pattern over the strawberries. Cut off any excess overhang from the lattice, and then fold up the bottom overhang so that it sits on top of the strips. Use a fork to crimp the edge of the dough all the way around the pan.
  3. Brush the cream on top of the lattice and sprinkle with the turbinado sugar.
  4. Place the pie pan on a baking sheet and place in the oven. Bake for 20 minutes, lower the temperature to 375 degrees F, and cook for an additional 35-40 minutes, or until the filling is bubbling and the top is golden.
  5. Allow to cool completely before slicing.
Notes
Strawberries may vary in sweetness depending on factors such as season, location and freshness. More or less sugar can be added to the pie filling as needed.

 

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16 thoughts on “Strawberry Pie

  1. Sharill Yalisse

    It doesn’t let me enter 🙁 It keep telling me “You must connect with Twitter”, but I am, I even twitted 🙁

  2. Laura Gray

    I love all things strawberries.These recipes look delicious , I would love to prepare them with my brand new kitchenaid Artisian Mixer.

  3. Deborah Beauchamp

    Love strawberries and being an original Californian, I think California strawberries are the sweetest

  4. Lynn Brothers

    Id love the pink mixer n I love making my strawberry pies.You use whole strawberries on the bottom n cover with conf sugar n u cook strawberry n pour mixture of the whole berries let set then whip up some cream n put on top of pie yummy

  5. Winona Kerry Barnette

    Strawberries are my favorite. Pontchatoula strawberries are the best!!! Thank you for this recipe, can’t wait to use it!

  6. Linda Jolly

    Four pounds of strawberries is 2 cups? There is something seriously wrong here. Otherwise, it sounds wonderful.

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