Classic Strawberry Pie

This Classic Strawberry Pie is made with simple ingredients and is so easy to make! This recipe includes the easy butter pie crust!

Strawberry Pie by Natalie Paramore

I told y’all there would be a lot of strawberries this season! Not going to lie, that Vanilla Bean Strawberry Jam didn’t last long in my house! I also made a pie, because I am on my mission to learn everything about pies this year. I wrote this recipe for Baked Strawberry Pie originally for Food Fanatic. But what I really want to talk about is you. Yes, Y-O-U and how thankful I am for each and every one of you! Seriously. This post contains affiliate links. If you purchase a product through these links I may earn a few pennies. Thanks for keeping this free blog going! 

Strawberries and butter

Homemade Strawberry Pie

This whole blogging life can be a real mixed bag, let me tell ya. I wouldn’t trade it for anything or go back, but anytime I get a little peeved at something or down about something, I remember how much I love to talk with each of you! Every comment, tag, email, high five (virtual or IRL) is the greatest! It really is. I seriously feel so grateful each time I get to post and share with every one of you. It is truly a blessing and something that has changed my life immeasurably! Life changes, job changes, living changes, friend changes, boyfriend changes, all of it. Y’all have stuck through it, so thank you from the bottom of my little heart.

I wish I could send each one of you one of these pies, but alas! So I made you a really easy recipe and some pretty pictures to help walk you through it. Make one for someone you are grateful for. Your momma, your bestie, your roommate… whoever! Go now! Truly being grateful and thankful has changed the way I operate everyday and best of all it has made me 100% a happier and healthier person. If I could give you all anything, well besides pie, it would be the gift of being grateful.

Strawberries for Pie

Strawberries for Pie by Natalie Paramore

Strawberry Pie Fill by Natalie Paramore

Strawberry Pie Filling

Strawberry Pie Lattice by Natalie Paramore

Classic Strawberry Pie

Makes one 9in Pie

 

Filling:

2 lbs fresh strawberries

1/3 cup brown sugar

1/3 cup white sugar

¼ cup cornstarch

2 tablespoons fresh lemon juice

½ teaspoon salt

 

Crust:

1 ¼ cup all purpose flour

½ teaspoon salt

½ cup cold water

7 tablespoons cold butter

 

Directions:

  1. Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
  2. Using a fork, stir butter cubes into flour mixture until well coated.
  3. Add water and use hands to work dough into a ball.
  4. Place dough in the freezer for 15 minutes to get cold again.
  5. Work dough until smooth on a floured surface. Separate into two equal parts.
  6. Roll out each dough ball until as thin as a penny.
  7. Set aside.
  8. Dice strawberries removing tops.
  9. Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot.
  10. Heat over medium until sugar dissolves.
  11. Let filling sit and cool for 15 minutes.
  12. Press one pie crust into a pie pan. Fill with strawberry filling.
  13. Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
  14. Cover with foil and bake for 35 minutes at 400 degrees.
  15. Remove foil and drop oven temperature to 350 degrees and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.

Strawberry Pie by Natalie Paramore 2

Print Pin
4.19 from 11 votes

Classic Strawberry Pie

Prep Time 35 minutes
Cook Time 50 minutes
Chilling Time 20 minutes
Servings 8
Calories 280kcal

Ingredients

  • 2 lbs fresh strawberries
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • ¼ cup cornstarch
  • 2 tbsp fresh lemon juice
  • ½ tsp salt

Crust

  • 1/2 tsp kosher salt
  • 1 1/4 cup All Purpose Flour
  • 1/2 cup cold water
  • 7 tbsp unsalted butter cold, cubed

Instructions

  • Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
  • Using a fork, stir butter cubes into flour mixture until well coated. Add water and use hands to work dough into a ball. Wrap in plastic wrap and chill in the fridge for 15 minutes.
  • Work dough until smooth on a floured surface. Separate into two equal parts. Roll out each dough ball until as thin as a penny. Set aside.
  • Dice strawberries and remove tops.
  • Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot. Heat over medium until sugar dissolves. Let filling sit and cool for 15 minutes.
  • Press one pie crust into a pie pan. Fill with strawberry filling.
  • Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
  • Cover with foil and bake for 35 minutes at 400 degrees.
  • Remove foil and drop oven temperature to 350 degrees and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.

Nutrition

Calories: 280kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 297mg | Potassium: 207mg | Fiber: 3g | Sugar: 23g | Vitamin A: 324IU | Vitamin C: 68mg | Calcium: 32mg | Iron: 1mg

 

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9 Comments

  1. Reply

    Melissa Chell-Sullivan

    March 7, 2020

    The measurement for the corn starch is missing, is it 1/4 tablespoon?

    • Reply

      Natalie Paramore

      March 9, 2020

      1/4 cup — hope that helps!

  2. Reply

    Tami Zunk

    June 25, 2020

    Ive cooked the strawberries and sugars, lemon juice and cornstarch…its cooking but looks very thin. Is this going to set up while cooking?

    • Reply

      Natalie Paramore

      June 26, 2020

      Hi Tami,

      Yes, it should set while cooling! Hope this helps!

  3. Reply

    Kpence

    December 13, 2020

    Can I use frozen berries

    • Reply

      Natalie Paramore

      December 13, 2020

      Yes, you can use frozen berries.

  4. Reply

    Elaine Hedgecock

    May 28, 2021

    3 stars
    I had trouble with this pie crust recipe. Itcwas very sticky. Think I’ll go back to Mammaw’s recipe next time.

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