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Baked Strawberry Pie

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Baked Strawberry Pie features juicy fresh strawberries baked into a sweet, jammy filling with lemon and vanilla inside a flaky golden double crust. Serve it at room temperature or slightly warm with whipped cream or vanilla ice cream.

Ingredients

  • 2 pie crusts for a 9-inch double-crust pie
  • 6 cups fresh strawberries, hulled and halved or quartered
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 large egg
  • 1 tablespoon milk or water
  • 1 tablespoon coarse or granulated sugar, optional

Instructions

  1. Preheat the oven to 400°F (200°C). Fit one pie crust into a 9-inch pie dish, gently pressing it against the bottom and sides and leaving the excess dough around the edges.
  2. Wash and thoroughly dry the strawberries. Remove the stems, then halve smaller berries and quarter larger berries.
  3. In a large bowl, gently toss the strawberries with the granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt until evenly coated with no obvious pockets of dry cornstarch.
  4. Spoon the strawberry mixture and accumulated juices into the prepared crust. Spread evenly and scatter the small pieces of butter over the filling.
  5. Place the second pie crust over the filling. Trim and seal the edges, then crimp as desired. Cut several vents in the top to allow steam to escape. Alternatively, cut the second crust into strips and create a lattice top.
  6. Whisk the egg with the milk or water. Lightly brush the egg wash over the top crust and sprinkle with coarse or granulated sugar if desired.
  7. Place the pie on a rimmed baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, until the crust is deeply golden and the filling is visibly bubbling through the vents.
  8. Transfer the pie to a wire rack and cool for at least 3 hours before slicing so the strawberry filling has time to thicken and set.

Notes

  • For strawberry rhubarb pie, replace about 2 cups of strawberries with chopped rhubarb and adjust the sugar to taste.
  • Replace 1–2 cups of strawberries with blueberries for a strawberry blueberry variation.
  • For a crumble pie, omit the top crust and cover the filling with a brown sugar and oat crumble before baking.
  • A small amount of almond extract can be added for an almond-strawberry flavor.
  • Frozen strawberries can be used, but they may release additional liquid and require extra thickener.
  • Make sure the filling bubbles near the center of the pie so the cornstarch can properly thicken the juices.
  • Cool the pie completely before slicing to prevent a runny filling.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 4–5 days.
  • Freeze the completely cooled and tightly wrapped pie for up to 3 months.
  • Reheat slices briefly in the microwave or in a 325°F (165°C) oven for a crisper crust.

Nutrition

Find it online: https://thefamilycooking.com/baked-strawberry-pie/