Strawberry Pie

I baked this easy Strawberry Pie because I had a mountain of berries, the last few from the season. I often mix pie crusts ahead and freeze the discs wrapped in plastic. Today, I unfurled two discs to make a double crust pie. The strawberries were lush and large. I simply tossed the fruits in and sealed the pie crust on the sides. This is the kind of recipe you make again and again when you need a slice of heaven to get you through the day. This recipe was inspired by “Southern Pies Cookbook” by Nancie McDermott; the butter pie crust was from the recipe of Sandra Gutierrez in the same cook book. Sandra is another awesome culinary authority. This pie serves 6 to 8.

Prep Time30

Cook Time1 4

Total Time1 34

Course: Brunch, Dessert, Snacks

Cuisine: American, Asian, Filipino

Keyword: Easy No-Bake Strawberry Pie

Servings: people

Calories: 341kcal

Author: Elizabeth Ann Quirino

Equipment

Pie plate: 9-inch; Rolling pin

Ingredients

2 cups all-purpose flour
1 teaspoon salt
1/2 cup chilled unsalted butter must be very cold; cut into small cubes
4 to 6 Tablespoons ice water add to pastry crust as needed
1 teaspoon white vinegar
3 cups fresh strawberries, hulled sliced in quarters strawberries (fresh or frozen)
1 1/4 cups granulated sugar
1/3 cup all-purpose flour for filling all purpose flour
1 Tablespoon fresh lemon juice
2 Tablespoons chilled unsalted butter cubed; for filling
2 Tablespoons milk for egg wash
1 whole medium-sized egg for wash egg
1 Tablespoon water for egg wash

Instructions

How to make the Sandra Gutierrez double butter piecrust: I used the food processor and mixed the flour and salt in the work bowl. Pulse this dry mixture for 10 seconds. Then add the cubes of chilled butter.
Process again till mixture looks coarse with small lumps. This takes about 30 to 40 seconds. Add 3 tablespoons of the ice cold water and the vinegar. Pulse 5 to 7 times.
The dough will start looking smooth. Add 1-2 tablespoons or iced water if needed to make the dough stay together. Place the pastry on plastic wrap and seal well.
Store in the refrigerator for at least one hour till ready to use. (*Note: if you don't own a food processor, you can do this pastry dough by hand in a large mixing bowl using a pastry blender or else two table knives to mix the butter into the flour).
On a floured surface, roll out the chilled dough with a rolling pin. Roll out dough between two pieces of parchment or wax paper. Make a circle which is about 1/8 inch thick and 10 inches wide.
Transfer this pastry dough to a 9-inch pie plate. Press the dough down gently. Try to trim away any excess dough on the sides. Pierce the fork about 4 times all over the insides of the pie crust. Bake this pie pastry crust in a preheated oven of 400 F for about 15 minutes till crust turns brown. Remove this from the oven and set aside while you prepare the pie filling.
Keep the second pie crust disc in the refrigerator till ready to roll out.
To make the pie filling: Wash, hull and slice the strawberries. Drain off any excess water. In a large bowl, mix the strawberries, sugar, flour salt, lemon and butter.
Place strawberries inside the pre-baked pie shell. Roll out second disc of pastry wide enough to cover the top of the pie between two sheets of parchment or wax paper. Brush the edges of the first pie crust with water. Carefully transfer the second pie crust on top of the pie with filling. Seal the sides of the pie with a fork.
Pierce the top of the pie with a fork in several places for two to four times. Mix the milk with the egg and water to make a wash. Brush the top pastry crust with milk-egg wash.
Place a shallow baking sheet under the uncooked pie to catch any spills while baking. Then place the entire thing in the bottom rack of the oven. Bake at a preheated oven of 350 F degrees for 45 to 50 minutes. The filling will be bubbly and pastry crust will turn golden crown.
When done, remove the pie from the oven and cool on a rack for 10 to 15 minutes.
Cook's comments: In the cookbook "Southern Pies" Nancie McDermott makes this Strawberry Pie with a rhubarb filling. She also suggests store-bought pie pastry if making some from scratch is not convenient.
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Nutrition