Strawberry Pie
This strawberry pie is the ultimate refreshing treat for warm-weather celebrations. Made with sweet, juicy berries and a flaky crust, it’s as beautiful as it is delicious. For a patriotic twist, I love topping it with star-shaped crust cutouts—perfect for Fourth of July, Memorial Day, or Labor Day gatherings. It’s a simple, stunning dessert that always steals the show!
Recipe
Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min (includes pie dough chilling)
Yields 6-8 servings
Ingredients
Crust
2 ½ cups all purpose flour
3 tsp granulated sugar
1 tsp salt
1 cup unsalted butter (cold)
¾-1 cup cold water
Filling
5 cups strawberries (washed, dried & sliced)
3/4 cup granulated sugar
¼ cup all purpose flour
2 tablespoons cornstarch
2 tablespoons orange juice
Instructions
1. Make the Pie Crust:
In a food processor, combine flour, sugar, and salt. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with pea-sized bits. Slowly add cold water until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
2. Make the Filling:
In a large bowl, combine strawberries, sugar, flour, cornstarch, and orange juice. Stir until evenly coated. Set aside.
3. Prepare the Egg Wash:
In a small bowl, whisk together one egg and a splash of milk. Set aside.
4. Assemble the Pie:
On a floured surface, roll out one dough disc into a circle and place it in a 9-inch pie dish. Spoon in the strawberry filling. Roll out the second dough disc or lattice and place it over the filling. Trim and crimp the edges to seal. Brush the top crust with egg wash and sprinkle with coarse sugar. Cut a few slits in the top for steam to escape.
5. Bake:
Bake at 425°F for 25 minutes, then reduce the temperature to 375°F and continue baking for 40–50 minutes, or until the crust is golden and the filling is bubbling.
6. Cool:
Let the pie cool for at least 3 hours before slicing to allow the filling to set.
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