Delicious Strawberry Pie for a Perfect Summer Treat
A delightful strawberry pie perfect for any summer occasion. This recipe features a buttery, flaky crust filled with sweet, juicy strawberries, topped with a lattice crust. It's a classic dessert that's sure to impress.
Equipment
- 9-inch pie plate
- Rolling Pin
- pastry cutter
Ingredients
Pie Dough
- 2 ½ cups all-purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup very cold unsalted butter, cut into cubes
- ½ to ⅔ cup cold water
Strawberry Filling
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ¼ tsp ground cinnamon
- Pinch salt
- 4 cups fresh strawberries, sliced
- 1 tbsp vanilla extract
Assembly
- 2 tbsp milk
- 1 tbsp granulated sugar
Instructions
Prepare the dough
- Whisk together flour, sugar, and salt in a bowl. Cut in cold butter with a pastry cutter until coarse crumbs form. Gradually add cold water until a dough forms, then knead briefly.
Divide and chill
- Divide the dough into two balls, shape, wrap tightly, and refrigerate for 30-45 minutes.
Prepare the filling
- Mix sugar, flour, cinnamon, and salt in a large bowl. Add sliced strawberries and vanilla extract, then toss to combine.
Preheat oven
- Preheat your oven to 425°F.
Form the bottom crust
- Roll one dough ball on a floured surface to 1/4 to 1/2 inch thickness. Place in a 9-inch pie plate and trim excess edges.
Add filling
- Pour the prepared strawberry mixture into the pie crust.
Form the top crust
- Roll the second dough ball to 1/4 to 1/2 inch thickness and cut into strips for a lattice top.
Finish and bake
- Brush the lattice with milk and sprinkle with 1 tbsp sugar. Bake for 35-40 minutes, covering edges with foil if they brown too quickly.
Cool
- Remove the pie from the oven and let it cool completely for at least 1 hour before serving.
Notes
Select bright red strawberries with green tops, ensuring no mold and a strong fruity smell. Do not rinse strawberries until immediately before slicing to prevent spoilage. Adjust filling sugar based on berry tartness. Ensure butter and water are very cold for a tender, flaky crust.