Strawberry Pie
Strawberry Pie is a delightful summer dessert that balances the natural sweetness of fresh strawberries with a flaky, buttery crust. Perfect for picnics, gatherings, or as a refreshing treat on a warm day.
Equipment
- Pie Pan
- Rolling Pin
- Pastry Cutter
Ingredients
Pie Crust
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup unsalted butter cold, cubed
- 1/4 cup ice water
Strawberry Filling
- 3 cups fresh strawberries sliced or halved
- 1/2 cup granulated sugar
- 3 tbsp cornstarch for thickening
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
Finishing Touch
- 1 egg for egg wash
Instructions
- In a large mixing bowl, combine flour and salt. Add cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water while tossing the mixture with a fork until it just comes together. Do not overmix. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
- Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Trim excess dough and set aside for the lattice topping.
- In a medium bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Toss gently to coat the berries evenly.
- Fill the prepared pie crust with the strawberry mixture. Roll out the reserved dough and cut into strips to create a lattice top. Crimp edges to seal.
- Brush the lattice with a beaten egg for a glossy finish. Place the pie on a baking sheet to catch any drips and bake for 50-60 minutes, or until the crust is golden and the filling is bubbly.
- Let the pie cool completely before slicing to allow the filling to set. Serve with whipped cream or vanilla ice cream, if desired.
Notes
For best results, use ripe, juicy strawberries. You can adjust the sweetness by increasing or decreasing the sugar slightly. Store leftovers in the refrigerator for up to 3 days.