EAT | Strawberry Pie – The Hustlin’ Homemaker

Hello! One of my favorite things to make is pie. Pies are such a special dessert to bring to a party or get together, and it is so easy to make yourself! Today I am making a strawberry pie that is sweet and delicious.

What you’ll need:

CRUST

2 cups flour
10 1/2 tbsp cold butter
1 tsp salt
5-7 tbsp cold water

PIE FILLING

1 1/4 cup sugar
1/3 c flour
1 tsp cornstarch
4 cups (2 cartons) strawberries

The first thing to do is to cut off the stems and wash up all of our strawberries.

To make the sauce for the filling, combine the sugar, flour, and cornstarch together.

Mix this together with the strawberries.

The sugar will start to break down the strawberries, so what I like to do is to put them into a strainer over a large bowl to get rid of any extra juices. We don’t want our pie to be watery.

I’m going to let these drain while we make our pie crust. Combine flour, salt, and extra cold cubed butter (you can use a sub if you’re vegan) into a food processor.

You are going to want to pulse this until it forms dough. Add your 5-7 tablespoons of water while pulsing. When the dough forms, it will start to pull away from the side of the bowl.

Take out your dough and divide it into two balls.

Refrigerate one of them while we work on our bottom crust.

For the bottom crust, roll it out until you get it large enough to fit over your pie dish. It’s really hard to get a perfect circle, so just do your best. Make it about a 1/4 inch thick.

Place into your pie dish, and I like to make a little design around the sides with my fingers.

By now, our filling is ready, so go ahead and add that to the crust.

We are ready to make the top, and you can just roll out the other crust and place it over the pie, (don’t forget to cut vents) or you can do a lattice. I love to do lattice. Roll out your crust, and cut 1/2 inch strips.

Place strips over your pie until you get a basket weave pattern. It doesn’t have to be perfect; it’s homemade!

I like to brush with a little bit of egg wash and top with sugar. This is optional, but it gives a nice brown crust.

Move your oven rack towards the bottom of the oven. I put mine on the second to last rack, and then I place a cookie sheet on the bottom rack to catch the juices that may drip from the pie. Don’t forget to do this or you’ll have a mess in your oven!

Cover your pie loosely with foil, and bake at 350 degrees for 20 minutes. After 20 minutes, uncover, and bake for 40 minutes.

Remove from oven and allow pie to completely cool. If you cut into a warm pie, it will be a mess. The filling needs time to thicken. I like to let my pies cool for 4-6 hours before serving.