Best Strawberry Pie with Homemade Filling
This strawberry pie combines fresh strawberries with a homemade pie crust for a dessert that's bursting with flavor and nostalgia.
Equipment
- 1 9-inch pie pan lightly greased
- 1 Mixing Bowl large
- 1 pastry cutter
Ingredients
Pie Crust
- 2 1/2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 cup unsalted butter cold and cubed
- 1/4 to 1/2 cup ice water
Strawberry Filling
- 4 cups fresh strawberries hulled and halved
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Topping
- 1 egg beaten
- 1 tbsp sugar
Instructions
Preparation
- Wash, hull, and slice the strawberries. Set aside.
- In a large bowl, mix flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough holds together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembly
- Preheat your oven to 375°F (190°C).
- Roll out half of the dough on a floured surface and fit into a 9-inch pie pan. Trim excess dough.
- In a mixing bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Pour the mixture into the pie crust.
- Roll out remaining dough and place over filling. Seal edges and cut slits for steam to escape. Brush with beaten egg and sprinkle with sugar.
Baking
- Bake in preheated oven for 50 minutes, or until crust is golden brown and filling is bubbly.
- Allow the pie to cool completely on a wire rack before serving to let the filling set.
Serving and Storage
- Slice the pie and serve with a scoop of vanilla ice cream or whipped cream.
- Store leftover pie covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Notes
Pro Tips: Keep ingredients cold for a flakier crust. Let the pie cool completely before slicing to ensure the filling sets. Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free version. How to Serve: Serve with whipped cream or vanilla ice cream. Storage & Freshness: Store in the fridge for up to three days, or freeze for up to two months. Make-Ahead Tips: Prepare the crust a day in advance and refrigerate until ready to use.