Strawberry Pie

This strawberry pie is the perfect combination of sweet and tart with a flaky pastry. This will be your new time favorite.

Everyone loves a good pie during the holidays usually more traditionally sweet potato pie or apple pie right? But how about trying other fruits like the summer favorite… strawberry! This pie taste delicious with a scoop of vanilla ice cream.

I am all about making quick recipes; therefore, I opted for the store bought pie crust and store-bought flaky pastry crust. If you have a favorite pie crust recipe then you are more then welcome to use it! I made this recipe this past Thanksgiving and it was a hit! Try it and let me know what you think.

Strawberry Pie

This strawberry pie is the perfect combination of sweet and tart with a flaky pastry. This will be your new time favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 1 pie

Ingredients
  

  • 6 cups of strawberries hauled and sliced (cut into 3 slices per strawberry)
  • ¼ cup cornstarch
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • ½ tsp cinnamon
  • 2 tbsp fresh lemon juice
  • ¼ tsp salt
  • pie crust frozen or homemade- I opt for frozen (top and bottom pastry)
  • 1 egg for egg wash
  • coarse sugar for decorations optional

Instructions
 

  • If using frozen pie crust, defrost to room temperature.
  • Preheat oven to 400 F degrees.
  • Mix strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice, and salt in a large bowl. Make sure all strawberries are coated with cornstarch and sugar.
  • Spoon strawberry filling in pie crust. Be sure to not include any juice from the bottom of the bowl- this will make your strawberry filling too runny.
  • Roll out premade pie pastry crust. Cutting about 1-2″ strips using a knife or pizza cutter.
  • Arrange 4-5 strips vertically on top of pie. Weave 4-5 horizontal strips through the vertical strips, alternating between going over and under.
  • Cut off any excess dough and crimp the edges with a fork.
  • Whisk egg in small bowl and brush on top of pie. Sprinkle course sugar on top of pie crust.
  • Place pie on top of a baking pan (in case of overflow from pie filling).
  • Bake the pie for 20 minutes at 400 F, then cover pie with aluminum foil and place back in oven for 20 minutes. When removing aluminum foil, if crust is not brown enough (depending on oven) then place back in oven for 10 minutes.
  • Allow pie to cool down for 3 hours before serving.