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whole fresh strawberry pie with whipped cream
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5 from 1 vote

Fresh Strawberry Pie

Fresh strawberry pie is the perfect summer dessert with homemade pie crust, seasonal berries brightened up with lemon juice. 
Course: Pie
Cuisine: American
Keyword: Fresh Strawberry Pie
Servings: 10 Servings
Calories: 387kcal
Author: Barbara Bakes LLC

Ingredients

PERFECT PIE CRUST

  • 2 ½ c. flour
  • 1 t. salt
  • ¼ c. unsalted butter chilled
  • c. shortening chilled (You get the flakiness from the shortening and the great taste from the butter)
  • 5 to 6 T. ice water

FRESH STRAWBERRY FILLING

  • 3 pints strawberries
  • c. sugar
  • 4 T. cornstarch
  • 1 T. lemon juice
  • 1 T. butter

Instructions

  • Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal. Gradually add water 1 Tablespoon at a time mixing with a fork. Divide in half, form into two round disks, and wrap in plastic. Chill for 30 minutes. Bake unfilled pie crust 15 – 20 min. at 450º.
  • Crush 1 pint of berries, add enough water to make 2 cups. Combined sugar and cornstarch, then add to strawberries. Cook in a saucepan over medium heat until thickened. Add lemon juice and butter. Cool. Add remaining pints of strawberries to sauce and place in a baked pie shell (you can leave the strawberries whole, but I prefer them chopped into bite-size pieces). Serve with whipped cream

Notes

HERE ARE MY TIPS FOR PERFECT PIES:

-Fat and water should be ice cold before mixing. If you are making the dough in a food processor you can even freeze the fat before using it. (I rarely use a food processor because I think it processes the fat to small.)
-Measure flour carefully; never scoop the flour with the measuring cup. Add ice water gradually, mix quickly with a fork and try to gather the dough into a disk. If it crumbles and won’t hold together, add more water, a little at a time.
-Chill the dough in the refrigerator for at least 30 minutes before rolling it out. It will be easier to handle, less likely to shrink and bake up flakier.
-Roll the dough out between two sheets of plastic wrap. (I usually use two on the bottom and two on top–straighten the plastic when necessary.) Roll the dough from the center out using even firm rolls. Turn the dough as you work, about an eighth of a turn for each roll will help to keep it round. (Putting the bottom plastic wrap on a Silpat helps keep it from moving.)
-Peel off the top sheet of plastic and pick up the bottom sheet of plastic/dough and flip it over into your pie plate. Peel the bottom sheet of plastic off after you dough is fitted into the pie plate.
-Don’t stretch the dough when fitting it in the pie plate or it will shrink back as it bakes. Press it gently against the sides and bottom to insure that no air is trapped between the dough and pan to form blisters.
-Once the dough has been rolled out and transferred to the pie plate let it chill in the refrigerator for another 30 minutes before filling or baking.
Use a hot oven. High heat explodes solid fat particles (you chill dough to harden the fat). The explosions create steam which lightens and crisps the pastry. At lower oven temperatures, the fat just softens and melts; no explosion, no crisping steam.
-Brush the bottom and sides of the unbaked pie crust with lightly beaten egg white. This will help to brown the crust.
-For a browned bottom crust use dark metal or heatproof glass pans. Shiny pans deflect heat away from the pie so the crust doesn’t brown and crisp well. If using shiny or thin pans, place on a cookie sheet.
-When baking a double crust pie, be sure that the top crust has holes cut or poked in it so that steam can escape with baking.
Crust repairs. It happens to everyone, even professionals. It’s no big deal and patching is easy. Roll a scrap of dough a little larger than the damaged area. Trim the edges, dampen them lightly with water, and place the patch, damp-side-down, over the break. Seal by pressing the edges of the patch gently with your fingers.

Nutrition

Serving: 1g | Calories: 387kcal | Carbohydrates: 49g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 247mg | Fiber: 3g | Sugar: 19g