Description
This Rustic Sweet Baked Strawberry Pie features a flaky homemade crust enveloping a luscious filling of fresh strawberries sweetened and thickened to perfection. It’s a delightful dessert that combines a crisp, golden crust with juicy, flavorful berries, perfect for any occasion.
Ingredients
Scale
Pie Crust
- 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
Strawberry 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
- Combine dry ingredients: In a large bowl, mix together the flour, granulated sugar, and salt to prepare the base for your pie crust.
- Add butter to flour mixture: Incorporate the chilled, cubed butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs for a flaky crust.
- Add ice water gradually: Slowly add ice water, one tablespoon at a time, mixing with a fork until the dough just starts to hold together, making sure not to overwork it.
- Chill the dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up for easier handling.
- Preheat oven: Set your oven temperature to 375°F (190°C) to prepare for baking the pie.
- Prepare strawberry filling: In a large bowl, mix the halved strawberries with granulated sugar, corn starch, lemon juice, and vanilla extract until the berries are evenly coated.
- Roll out the bottom crust: On a floured surface, roll out one dough disc to fit your pie pan and carefully place it into the pan.
- Add filling and butter: Pour the strawberry mixture into the crust and dot with small pieces of unsalted butter to enhance richness.
- Roll out the top crust: Roll out the second dough disc and cover the filled pie, trimming any excess and crimping the edges to seal.
- Vent the pie: Cut slits into the top crust to allow steam to escape during baking, preventing sogginess.
- Apply egg wash and sugar: Brush the pie surface with beaten egg for a golden finish and sprinkle turbinado sugar on top for added crunch and sweetness.
- Bake the pie: Place the pie on a baking sheet and bake for 45-55 minutes until the crust is golden brown and the filling is bubbling.
- Cool before serving: Let the pie cool on a wire rack to allow the filling to set, making slicing easier and the flavors more pronounced.
Notes
- Use fresh, ripe strawberries for the best flavor and natural sweetness.
- Adjust sugar in the filling depending on the sweetness of your berries.
- Ensure the butter and water for the crust are cold to create a flaky texture.
- Chilling the dough before rolling helps in handling and prevents shrinking during baking.
- Using a baking sheet under the pie helps catch any drips and keeps your oven clean.
- Allow the pie to cool completely to avoid runny filling when slicing.
