Baked Strawberry Pie
This Baked Strawberry Pie has the most refreshing and summery homemade strawberry filling inside a flavorful buttermilk pie crust.
Equipment
- Stand mixer
- 9 inch pie pan
- Rolling Pin
Ingredients
Buttermilk Pie Crust
- 300 g (2 1/2 cups) all-purpose flour
- 2 tbsp granulated sugar
- ½ tsp salt
- 226 g (1 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) buttermilk
- raw sugar for sprinkling on crust optional
Strawberry Pie Filling
- 24 oz fresh strawberries, divided
- 50 g (1/4 cup) granulated sugar
- 15 g (1 tbsp) lemon juice, strained
- 2 tbsp cornstarch, divided
- 1 tbsp water
Egg Wash
- 1 egg
- 1 tbsp heavy cream or milk
Instructions
Buttermilk Pie Crust
- In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
- Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
Strawberry Pie Filling
- Hull and quarter strawberries. Place 8oz of the strawberries in a small pot with the granulated sugar and lemon juice. Mash strawberries and cook until boiling.
- Combine 1 tbsp of cornstarch and the water. Stir into the boiling strawberry mixture. Cook 1-2 minutes longer until thickened.
- Remove from heat and allow to cool. Mix in remaining the 16oz of strawberries and remaining 1 tbsp of cornstarch.
Pie Assembly
- Preheat oven to 425°F and place a foil lined baking sheet on the lowest oven rack.
- Place 1 pie disc onto a floured surface and roll into a circle about 12 inches wide. Place dough into pie dish then fill with cooled strawberry filling.
- Make an egg wash by whisking together egg and heavy cream or milk.
- Roll out remaining pie disc and cut into strips. Brush the edges of the pie crust with a little bit of egg wash (to act as glue) then alternate placing pie strips across the top.
- Pinch dough together to seal and fold over. Flute the edges of the pie then refrigerate for at least 10 minutes.
- Brush pie with egg wash and sprinkle with raw sugar then place pie on preheated baking sheet on the lowest oven rack and bake at 425°F for 20 minutes then reduce heat to 375°F and bake for 45 minutes or until the crust is browned and the filling is bubbling. If you notice the edges of the crust begin to brown too soon you can place foil or a pie shield around it.
- Allow pie to cool on a wire rack for at least 6 hours or overnight before slicing.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter in the pie crust. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Pie dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
- Store Strawberry Pie covered in the fridge for up to 5 days.
- Nutrition: the provided nutritional information is an estimate per serving for the entire pie. Please read my Nutrition Disclaimer for more information.
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