Description
A classic baked strawberry pie with a flaky crust and sweet strawberry filling.
Ingredients
Scale
- 3 cups (360g) all purpose flour, plus more for dusting
- 1 1/2 tsp (8g) salt
- 1 cup (227g) unsalted butter, cold and cubed
- 8–10 Tbsp (120-150ml) ice water
- 7 cups (1.4kg) fresh strawberries, sliced
- 1 cup (200g) granulated sugar
- 2 tsp (10ml) fresh orange juice
- 2 tsp (10g) orange zest
- 1 1/2 Tbsp (12g) cornstarch
- 1/3 cup (40g) all purpose flour
- 2 Tbsp (28g) unsalted butter, cold and cubed
- heavy whipping cream or egg wash, for brushing
- raw sugar, for sprinkling
Instructions
- Prepare the Crust: Start by rolling out your pie crust on a floured surface until it is nice and thin, about an eighth of an inch thick. The dough should feel smooth and soft as you roll. Avoid overworking the dough to prevent toughness, which is not ideal for a flaky crust.
- Build the Lattice Top: Cut half of the rolled-out dough into strips for the lattice top. Lay them over the filled pie, weaving parts over and under to create a classic look. The lattice should be beautiful and inviting; if any pieces break, gently press them back into place.
- Prepare the Filling: In a bowl, mix sliced strawberries with cornstarch and granulated sugar until just combined. The filling should be bright and juicy, ready to spill over with fresh flavor. Take care not to overmix, so the lovely chunks of strawberries remain intact.
- Fill the Crust: Spoon the strawberry mixture into the prepared crust, piling it high. You should see the vibrant red of the berries shining through. Be cautious not to overfill to prevent a mess while baking.
- Bake the Pie: Carefully place the pie in a preheated oven and let it bake until the filling bubbles and the crust is golden. You will know it is ready when your kitchen fills with the sweet aroma of berries. Keep an eye on it; overbaking can lead to a hard crust.
- Cool Before Slicing: Once baked, let the pie cool completely at room temperature for several hours. It should look set but shiny with strawberries peeking out. If you cut it too soon, the filling may run all over the plate, so patience is key!
Notes
- Storage Tips: Store at room temperature for 1-2 days or in the refrigerator for longer. Serve cold or at room temperature.
- Expert Tips: Make the pie crust ahead of time and refrigerate for at least 30 minutes to promote a tender and flaky texture.
- If weaving the lattice crust becomes tricky, keep the dough cold and roll it out gradually to maintain its structure.
- For a flavorful filling, consider using strawberries that are slightly under ripe for added tang.
- Reheating Instructions: To reheat, place in a 350 degrees F (175 degrees C) oven for 10-15 minutes until warmed through.
- Serving Suggestions: Serve with vanilla ice cream on the side or pair with whipped cream for added richness. Consider enjoying alongside a fresh salad for a light meal.
- Recipe Variations: You may use frozen strawberries instead; just thaw and drain excess liquid, adding more cornstarch if necessary. Swap orange juice and zest with lemon or lime juice and zest for a different tangy flavor.
- Ingredient Notes: When selecting strawberries, look for ones that are bright red and slightly firm for the best flavor. If cornstarch is unavailable, you can consider using tapioca starch as an alternative thickener.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg