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Strawberry Pie

A great strawberry pie!

Prep Time 1h 15min
Cook Time 1h 10 min
Servings 8 slices

Ingredients

Pie dough

  • 280g all-purpose flour
  • 150g sugar
  • 150g unsalted butter, room temperature
  • 1 egg
  • 1 pinch of salt

Strawberry Filling:

  • 400g of strawberries
  • 50g of sugar
  • 1 table spoon of corn starch
  • The juice of one lemon
  • (optional) 2 or 3 spoonfuls of honey

Utensils

  • 1 Pie mold (23–25cm)
  • Mixing bowls (large and medium)
  • 1 small pot
  • Wooden spoon
  • Rubber spatula
  • Sieve or flour sifter
  • Rolling pin
  • knife (for lattice strips)
  • Pastry brush (for egg wash)
  • Cling film or plastic wrap (for chilling dough)
  • Kitchen scale
  • Oven
  • Clean surface or pastry mat (for rolling dough)

Instructions

Preparation Steps

Preheat your oven to 180°C.

Making the Pie Dough

  1. In a large bowl, sift the flour and add a pinch of salt and the sugar.
  2. Add the room-temperature butter and mix with your hands until the mixture resembles coarse crumbs.
  3. Add the egg and knead gently until a smooth dough forms. If the dough feels too dry, add a teaspoon of cold water at a time until it comes together.
  4. Divide the dough into two parts: one slightly larger than the other. Wrap both in cling film and refrigerate for at least 30 minutes.

Preparing the Strawberry Filling

  1. Wash, hull, and slice the strawberries.
  2. In a pot on low heat, combine strawberries with the sugar, cornstarch and lemon juice. Mix gently as the fruits turn to jam for about 30-40 minutes.
  3. taste test and adjust the sweetness to your liking with more or less sugar, it is okay to add a lot.

Note: If your strawberries are frozen, you may wait before adding the cornstartch, sugar and lemon and let the pot come to a simmer to release some of the moisture, then add the rest of the filling ingredients.

Assembling the Pie

  1. Roll out the larger portion of chilled dough on a lightly floured surface to fit your pie mold.
  2. Transfer the dough to your pie mold and gently press it in. Trim any excess dough hanging over the edges.
  3. Pour the strawberry filling into the pie shell and spread evenly.

Creating the Lattice Top

  1. Roll out the remaining dough into a rectangle.
  2. Using a knife, cut the dough into even strips about 1–2 cm wide.
  3. Lay half the strips horizontally across the pie, spaced evenly.
  4. Fold back every other strip halfway, and begin laying vertical strips to weave the lattice, lifting and folding strips as needed to alternate the pattern.
  5. Once the lattice is complete, trim any overhang and press the edges gently to seal.
  6. (Optional) Brush the lattice and crust edges with a beaten egg yolk for a golden finish.

Baking the Pie

  1. Place the pie in the preheated oven and bake for 30–40 minutes, or until the crust is golden brown and the filling is bubbling.
  2. Allow the pie to cool at room temperature for at least 1 hour before serving. This helps the filling set.

Strawberry Pie

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