Nothing celebrates the sweetness of summer like a beautiful and delicious Fresh Strawberry Pie. From the flaky crust to the tender strawberry filling, it’s the mouth-watering flavor that summer memories are made of!
- 2 and 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, cold & cubed
- 1/4 cup cold water
- 5 cups sliced fresh strawberries
- zest of half a lemon
- 1 tablespoon lemon juice
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 large egg, beaten
- 1 tablespoons water
- 1 teaspoon granulated sugar
- In a large mixing bowl, stir together the sliced strawberries, lemon zest, lemon juice, cornstarch, granulated sugar, cinnamon and salt. Gently toss together until the cornstarch has disappeared. Cover with plastic wrap and let the strawberry filling set in the bowl while you prepare the crusts.
- To make the pie crusts: Generously butter a 9-inch pie plate and set aside.
- In a large bowl, whisk together the flour and sugar. Cut in the butter with a pastry blender or two knives until mixture is crumbly. Add the water and knead with your hands until well combined. Divide dough into two equal balls.
- Flatten each ball of dough slightly and wrap with plastic wrap. Place in the refrigerator for 30 minutes.
- While the dough is chilling, preheat the oven to 400°F.
- Remove the dough from the refrigerator and let set while you prep the work surface. On a lightly floured surface using a floured rolling pin, roll each ball of dough into a disc that is about 1-inch larger than the pie plates. Check for size by inverting the pie plate over the rolled out disc of dough to measure for a 1-inch edge surrounding the pie plate. The disc should be about 1/8-inch thick.
- Transfer the dough to the pie plate by gently rolling the dough up around your rolling pin and then placing the rolling pin on one side of the pie plate and rolling it into the plate. Press down and around to make the dough fit the pie plate and hang over the sides.
- Fill the pie crust in the pie plate with the strawberry filling.
- After placing the first crust in the pie plate and filling it, cut the second rolled out crust into about 1/2-inch wide strips (you should get about 12 strips). Lay half of the strips across the top of the strawberry pie filling, leaving about 1/2-inch between each strip. Try to place the longer strips in the middle of the pie. Weave the remaining strips, one at a time, with the first set of strips to form the lattice. Start on one side of the pie and work your way to the other side, spacing each strip about 1/2-inch apart. Trim the ends of each strip even with the edge of the pie plate. Fold over the hanging dough from the first crust to cover the ends of the strips. Then flute the edges to seal and secure them.
- In a small bowl, whisk together the egg and 1 tablespoon water. Brush over the top and edges of the latticed pie. Sprinkle evenly with 1 teaspoon sugar.
- Place pie on a rimmed baking sheet and bake for 40 minutes, rotating the baking sheet halfway through the baking time. If the top or edges of the crust are starting to brown before the filling is bubbling, tint the pie with foil and continue to bake until the crust is golden brown and the strawberry filling is bubbling.
- Remove from the oven and let pie cool on a wire rack for at least 1 hour before slicing and serving.
Store at room temperature, covered in plastic wrap, for up to 2 days or in the refrigerator for up to 5 days