Strawberry Pie

So, Strawberry Pie?! What’s the Deal?

Alright, I gotta say, I’ve been on the quest for the perfect strawberry pie for a while now. You know how some recipes are super easy to find, while others hide like they’re in witness protection? Seriously. Every time I tried looking one up, I’d end up lost in a rabbit hole of blueberry pies or mango tarts. So, here I am, finally piecing together what I believe is a really solid recipe for strawberry pie that’s super fresh—because the best part about summer is being able to snag your strawberries from the local farmer’s market!

Now, here’s the thing: this pie isn’t just a collection of ingredients. It’s about the process. The memories. The smells wafting through the kitchen that takes me back to my grandma’s little kitchen, where I’d watch her bake with more love than anyone could find in a store-bought pie.

What You’ll Need for This Strawberry Pie

Now, gather around because the ingredients are gonna be essential. Trust me. Here’s what you’ll need:

• 2 1/2 cups all-purpose flour – You can get fancy, but let’s be real, just grab what’s on sale.
• 2 teaspoons sugar – A tiny touch of sweetness goes a long way.
• 1/4 teaspoon salt – (Sea salt if you’re feeling posh, normal salt if you’re like me.)
• 1/2 cup cold unsalted butter – Cut into small pieces. This one’s a non-negotiable, trust me.
• 1/2 cup cold shortening – I swear by Crisco, but whatever you’ve got.
• 4-6 tablespoons ice water – Just enough to bring the dough together.
• 6 cups fresh strawberries – Rinsed and sliced. And if they’re a bit mushy? No fear. They’ll add character!
• 1/3 cup cornstarch – For that thickening action.
• 1/3 cup white sugar – Or another 1/3 cup of brown sugar if you like, you know, variety.
• 1 teaspoon ground cinnamon – A pinch is good. A shake is better!
• 2 tablespoons fresh lemon juice – Totally brightens up the strawberries.
• 1/4 teaspoon salt – More salt here… we like balancing flavors!
• 1 large egg – For that lovely egg wash.
• Coarse sugar – For sprinkling on top; it’s that little extra sprinkle of happiness.

And yes, I still curse the fact that I can never find good strawberries in the winter. But let’s focus on the now.

Steps to Pie Perfection

1. Make the Pie Crust
Okay, so first things first, preheat your oven to 425°F. The key is—oh wait, I forgot to mention—you need to preheat your oven first. You just want to set the stage for what’s coming.

Now, in a large bowl, you’re gonna mix the flour, sugar, and salt. If you’ve got a food processor, throw it all in there. Otherwise, mix it a bit with a fork, then add the cold butter and shortening. My neighbor Sarah swears by a pastry cutter for this, but I just use my fingers. (Trust me, it gets messy.)

Once that’s mixed up into pea-sized crumbs, slowly drizzle in the ice water, one tablespoon at a time. And here’s my pro tip: don’t overmix. You want a soft dough, not a bricks-and-mortar situation. Shape it into a disk, wrap it in plastic, and let it chill for at least 30 minutes in the fridge.

2. Prepare the Strawberry Filling
While that’s chilling, let’s focus on the strawberries. You’ll want to wash and slice them up. But here’s where it gets tricky—last Tuesday, I completely burned the garlic because my neighbor knocked on the door. That’s a story for another time, but seriously, focus!

In a large bowl, combine the sliced strawberries, cornstarch, white and brown sugars, cinnamon, lemon juice, and salt. Toss everything together gently. This mix should make your mouth water—if it doesn’t, you might wanna check your strawberries. Set it aside.

3. Assembling and Baking the Pie
Alright, so, roll out your dough on a floured surface until it’s about 1/8 inch thick. Put that into your pie plate—keep it neat, but don’t stress perfection (remember, GOOD ENOUGH is the new perfect). Pour those glorious strawberry filling into the crust. Make sure to spread it evenly!

Now, take another piece of dough (if you have any left) and make a lattice crust… OR you can just top with another pie crust and cut some vents in it. DO NOT forget to brush the top with that egg wash and sprinkle coarse sugar on top.

Pop that beauty in the oven and bake for about 40-45 minutes, or until golden brown. And remember to keep an eye on it—oven times vary! I once turned my back for five minutes too long and came close to a disaster—big tears for me over burnt crust.

Personal Tips for the Perfect Pie

• For a less messy time, use cold everything—especially your tools. Chilled utensils make dough easier to handle.
• I love serving this pie warm with vanilla ice cream on top. But, hey, my 8-year-old refuses to eat anything green, yet somehow loves this pie, so you win some, you lose some.
• Speaking of ice cream, did you know adding a scoop can give it a whole new level? GAME-CHANGER!

So. There you have it! Fresh, messy, juicy strawberry pie that’ll make you feel all the summer feels.

Let me know how yours turns out! I can’t wait to hear. And if things go awry? No shame here; let’s talk about it. Until next time, happy baking! 🍓❤️