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Bakery Style Strawberry Pie

Golden flaky lattice strawberry pie with ruby red filling and whipped cream.
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This is the pie you dream of, with a gloriously juicy and thick strawberry filling that never turns soupy, all nestled in a crisp, golden crust. It’s a simple, foolproof recipe that turns fresh berries into a stunning summer celebration.

Ingredients

Scale
  • 6 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
  • 1 package (2 discs) store-bought pie dough, or homemade double-crust
  • 1 large egg, beaten
  • 1 tablespoon coarse sugar

Instructions

  1. Prepare crust and berries. Roll out one pie dough disc and fit into a 9-inch pie plate. Trim edges to a 1-inch overhang. Chill crust. In a large bowl, gently toss strawberries with granulated sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 10-15 minutes to macerate.
  2. Fill and top the pie. Preheat oven to 400°F (200°C). Give berry mixture a final gentle stir and pour all contents, including syrup, into the chilled crust. Roll out second dough disc for a top crust, lattice, or decorative shapes. Seal and crimp edges.
  3. Bake to perfection. Brush top crust with beaten egg and sprinkle with coarse sugar. Place pie on a baking sheet. Bake for 20 minutes. Reduce temperature to 375°F (190°C) and bake 25-30 minutes more, until crust is deep golden and filling is bubbling thickly.
  4. Cool completely. Let pie cool at room temperature for at least 3-4 hours before slicing to allow filling to set.

Notes

Letting the berries macerate is crucial for a non-runny filling. Do not skip cooling time before slicing. For a strawberry rhubarb version, replace 2 cups strawberries with 2 cups chopped rhubarb and add 1/4 cup more sugar.

Nutrition

Find it online: https://harmonymeal.com/bakery-style-strawberry-pie/