Print

Seasonal Strawberry Pie

Seasonal strawberry pie with ruby red filling and flaky golden lattice crust
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This timeless dessert celebrates the pure, bright flavor of peak strawberries. With a flaky, buttery crust and a sweet-tart filling that sets perfectly, it’s simple enough for any day yet special enough for a celebration.

Ingredients

Scale
  • For the Crust:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold and cubed
  • 6 to 8 tablespoons ice water
  • For the Filling:
  • 6 cups fresh strawberries, hulled and halved (about 2 pounds)
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • A pinch of fine sea salt
  • For the Egg Wash (optional):
  • 1 large egg, beaten with 1 tablespoon water or milk
  • Coarse sugar, for sprinkling

Instructions

  1. Make the Pie Dough: In a large bowl, whisk flour and salt. Add cold, cubed butter. Using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs with some pea-sized butter pieces. Drizzle in ice water, 1 tablespoon at a time, mixing with a fork until dough just begins to clump. Turn onto floured surface, divide in two, shape into discs. Wrap tightly and chill for at least 1 hour.
  2. Prepare the Filling: In a large bowl, gently toss halved strawberries with sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 15-20 minutes to allow juices to form.
  3. Preheat oven to 375°F (190°C).
  4. Roll and Assemble: On a floured surface, roll one dough disc to a 12-inch circle. Transfer to a 9-inch pie plate. Trim overhang to 1 inch. Pour strawberry filling and all juices into crust. Roll second disc. Create a full top crust, lattice, or cut-out shapes. Crimp edges to seal.
  5. Bake: If using, brush top crust with egg wash and sprinkle with coarse sugar. Place pie on a baking sheet. Bake for 45-50 minutes, until crust is deeply golden and filling is bubbling vigorously in center.
  6. Cool: Let pie cool completely on a wire rack for 3-4 hours to allow filling to set before slicing.

Notes

For a clean slice, cooling completely is non-negotiable. For a strawberry-rhubarb variation, replace 2 cups strawberries with 2 cups diced fresh rhubarb. Frozen strawberries can be used off-season; thaw and drain well first.

Nutrition

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