Strawberry Season: Homemade Old-Fashioned Strawberry Pie Recipe
Thursday, June 19, 2014
In Part Two of my "Strawberry Season" recipeganza, I thought it would be nice to try making a strawberry pie. I'd never eaten a strawberry pie before this because they're just not readily available where I've lived. But thinking about strawberry pies reminds me of a guy I used to know (know may be an exaggeration -- we exchanged a handful of e-mails) who told me in one of our first exchanges that his mother baked an amazing strawberry rhubarb pie. That's the only thing I still remember about him, figures.
I used a number of different recipes to come to my resulting pie: Martha Stewart's double pie crust/pâte brisée recipe and I tweaked this AllRecipes recipe to the commenters' suggestions -- thank you, Internet!
Old-Fashioned Strawberry Pie
Yields: One pie
Ingredients for the Double Crust (for two 9-10 inch crusts)
2 and 3/4 cups of all-purpose flour
1 tablespoon of sugar
1 and 1/2 teaspoons of coarse salt
2 and 1/4 sticks of cold, unsalted butter cut into 3/4-inch pieces
7 tablespoons of ice water (more as needed)
Instructions for the Double Crust
Combine the dry ingredients and pulse them together in a food processor (or whisk together by hand in a bowl). Add the butter and pulse until coarse crumbs form, about 10 seconds. I don't own a food processor, so I used my fingertips and lightly squeezed the ingredients together until they formed coarse crumbs.
Add the cold water, up to 9 tablespoons -- one tablespoon at a time -- if necessary. Pulse until the dough just holds together when pinched. If you're doing this by hand, it's recommended that you pour the 7 tablespoons of water over the flour mixture and mix with a fork until the dough just holds together.
Knead the dough once or twice over a clean work surface, and divide in half. Pat each half into a thick disk, then place on a piece of plastic wrap and wrap tightly. Refrigerate for at least an hour, or overnight. Dough can be frozen up to one month, but thaw in refrigerator overnight before using.
Ingredients for the Strawberry Pie
2 and 3/4 cups of all-purpose flour
1 tablespoon of sugar
1 and 1/2 teaspoons of coarse salt
2 and 1/4 sticks of cold, unsalted butter cut into 3/4-inch pieces
7 tablespoons of ice water (more as needed)
Instructions for the Double Crust
Combine the dry ingredients and pulse them together in a food processor (or whisk together by hand in a bowl). Add the butter and pulse until coarse crumbs form, about 10 seconds. I don't own a food processor, so I used my fingertips and lightly squeezed the ingredients together until they formed coarse crumbs.
Add the cold water, up to 9 tablespoons -- one tablespoon at a time -- if necessary. Pulse until the dough just holds together when pinched. If you're doing this by hand, it's recommended that you pour the 7 tablespoons of water over the flour mixture and mix with a fork until the dough just holds together.
Knead the dough once or twice over a clean work surface, and divide in half. Pat each half into a thick disk, then place on a piece of plastic wrap and wrap tightly. Refrigerate for at least an hour, or overnight. Dough can be frozen up to one month, but thaw in refrigerator overnight before using.
Ingredients for the Strawberry Pie
Double pie crust
1 cup of white sugar
1/3 cup of all-purpose flour
1/2 teaspoon of ground cinnamon
4 cups of strawberries (I used 2 cups fresh, 2 cups thawed from frozen)
1 tablespoon of cornstarch
2 tablespoons of butter
Lemon juice, to taste
Instructions for the Strawberry Pie
Preheat oven to 425 degrees Fahrenheit. Place one crust in a 9-inch pie pan.
Mix together the sugar, flour, cornstarch, lemon juice (a squeeze or two will do) and cinnamon, and toss through the strawberries. Pour the filling into your crust-lined pan and dot the fruit with butter. Cover with the top crust, and cut slits in the top of the pie. Seal the edges.
Bake for 30 minutes, then turn the oven down to 350 degrees Fahrenheit and bake for another 20 minutes. Allow to cool completely before cutting and serving.
This makes a great filling that's not too sweet and full of strawberry flavor. The crust is quite hardy and stands up to the strawberry filling -- all around, a good pie that I'd make again (maybe with some rhubarb next time). As with the strawberry bread recipe I previously posted, make sure to keep the pie in the refrigerator if you intend on having it around for more than a day or two. Enjoy!
1 cup of white sugar
1/3 cup of all-purpose flour
1/2 teaspoon of ground cinnamon
4 cups of strawberries (I used 2 cups fresh, 2 cups thawed from frozen)
1 tablespoon of cornstarch
2 tablespoons of butter
Lemon juice, to taste
Instructions for the Strawberry Pie
Preheat oven to 425 degrees Fahrenheit. Place one crust in a 9-inch pie pan.
Mix together the sugar, flour, cornstarch, lemon juice (a squeeze or two will do) and cinnamon, and toss through the strawberries. Pour the filling into your crust-lined pan and dot the fruit with butter. Cover with the top crust, and cut slits in the top of the pie. Seal the edges.
Bake for 30 minutes, then turn the oven down to 350 degrees Fahrenheit and bake for another 20 minutes. Allow to cool completely before cutting and serving.
This makes a great filling that's not too sweet and full of strawberry flavor. The crust is quite hardy and stands up to the strawberry filling -- all around, a good pie that I'd make again (maybe with some rhubarb next time). As with the strawberry bread recipe I previously posted, make sure to keep the pie in the refrigerator if you intend on having it around for more than a day or two. Enjoy!
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