Whatever the occasion, you can use this Strawberry Pie to celebrate! During 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, strawberries will make it all the better.
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- 2½ cups all-purpose flour
- ½ tsp kosher salt
- ¼ cup granulated sugar
- 2 sticks unsalted butter, cold and cut into small cubes
- ⅓ cup cold water
- 3 lbs fresh California Strawberries
- 2 tsp fresh-squeezed orange juice
- 1 Tbsp fresh-squeezed lemon juice
- 1 tsp finely grated orange zest
- 3 Tbsp cornstarch
- ¼ cup granulated sugar see note
- 2 Tbsp light brown sugar
- 1 Tbsp heavy whipping cream
- 1 Tbsp turbinado sugar
To make the Pie Dough:
- 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).
- 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.
- Divide the dough into 2/3 and 1/3 portions, wrap in plastic, and chill for at least one hour or overnight.
To make the Filling:
- 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.
To prepare the Pie:
- Preheat the oven to 425°F.
- On a lightly floured surface, roll out the bigger portion of pie dough to about 12 inches in diameter. Carefully place in a 9.5" pie pan. There should be an overhang of at least 1 inch.
- Add the strawberry filling.
- 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.
- Brush the cream on top of the lattice and sprinkle with the turbinado sugar.
- Place the pie pan on a baking sheet and place in the oven. Bake for 20 minutes, lower the temperature to 375°F, and cook for an additional 35-40 minutes, or until the filling is bubbling and the top is golden.
- Allow to cool completely before slicing.