Strawberry Pie From Scratch
This strawberry pie recipe shows off the perfection of seasonal strawberries; their juiciness when ripe as well as their sweet, vibrant flavor. Easy pie recipes, like this one, are perfect for using up several berries in one go and ensuring the family gets their daily vitamin C intake, even while enjoying dessert. Strawberries are also very high in dietary fiber and manganese. Despite the seeming perfection of fresh strawberries, they aren’t always a healthy as they seem. According to the Dirty Dozen List for 2016. Strawberries are among the foods that contain the most pesticides due to how they are produced. As a result, it is important to purchase organic strawberries when possible to use in your easy strawberry desserts. Try to locate an organic-certified farm near where you live where they won’t be using pesticides on the food they grow. You will be obtaining the best berries to complete your strawberry recipes as well as supporting a small-scale farm. If you cannot get organic, at the very least always wash your strawberries before eating them.
This is a printable recipe.
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon granulated sugar
6 to 8 Tablespoons ice water
(Makes a pie bottom and lattice top)
7-8 cups or about 3 pounds of strawberries
3 Tablespoons quick tapioca
2 Tablespoons corn starch
1/2 teaspoon cinnamon
1 Tablespoon lemon juice
3/4 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon pure vanilla extract
Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly.
Make sure not to over-mix you should see butter still in the mix.
Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it.
Taking the dough of the bowl press and form two balls of dough. Wrap these up, and refrigerate for about an hour.
Wash the berries, cut off the tops and quarter the berries. If they are large, cut them smaller and put them into a large bowl.
Stir all the remaining pie filling ingredients into the strawberries and place into the prepared pie shell. (see assembly below)
Preheat oven to 375F.
Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch pie pan. Trim off excess pie dough.
Fill with pie filling.
Roll out the second ball of dough to a 10 inch disc. Cut into strips. Place strips on top of pie going over and under each other forming a weave.
Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with coarse sugar.
Place the pie onto a baking sheet lined with aluminum foil to catch the drips and place into the preheated oven.
Bake for 45-55 minutes, or until pie crust is golden brown and filling is bubbling.
Let the cool completely to set before slicing.
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Nutrition Facts for: Strawberry Pie From Scratch From Grandmother's Kitchen
Ingredients: All-purpose flour unsalted butter, granulated sugar, water, strawberries, quick tapioca, corn starch, cinnamon, lemon juice, lemon zest, pure vanilla extract.
* The entire recipe has been calculated for 8 servings. * Percentages (%) are based on a 2000 calorie diet * Per Serving:Calories 496, Calories from Fat 215, Total Fat 23.9g 37%, Saturated Fat 14.7g 73%, Cholesterol 61mg 20%, Sodium 167mg 7%, Potassium 314mg 9%, Carbohydrates 67.8g 23%, Dietary Fiber 4.6g 18%, Sugars 28.0g, Protein 5.5g, Vitamin A 15%, Vitamin C 169%, Calcium 4%, Iron 14%
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