Strawberry Pie with Strawberry Crust


For the Strawberry Crust

½ cup freeze-dried strawberries

1 tablespoon granulated sugar

2½ cups all-purpose flour, plus more as needed for dusting

½ teaspoon fine sea salt

2 sticks cold unsalted butter, cut into ½ inch-cubes

¼ cup ice water, plus more as needed

For Filling and Topping

5 cups fresh strawberries, halved

1 tablespoon fresh lemon juice

½ teaspoon pure vanilla extract

pinch of fine sea salt

½ cup plus 2 tablespoons granulated sugar

⅓ cup cornstarch

1 large egg white Coarse sugar, for topping

For the Strawberry Crust

In a food processor, pulse strawberries and sugar to a powder.

Add flour and salt, then process until well combined.

Add butter and pulse until mixture resembles small peas, then transfer to a bowl.

Make a well in the center of mixture and add ice water (leave the ice cubes behind).

Mix by hand until it comes together but isn’t sticky or tacky.

If necessary, add more water 1 tablespoon at a time.

Divide the pie dough in half and form each into a 1" thick circle.

Wrap them tightly in plastic and chill for 30 minutes or overnight.

For the Filling

In a bowl, toss together strawberries, lemon juice, vanilla and salt.

In another bowl, whisk together sugar and cornstarch.

Add this mixture to the strawberries and toss to combine.

In another bowl, make an egg wash by whisking egg white and 1 tablespoon water, then set aside.

To Assemble the Pie

On a lightly floured surface, roll out the dough to ¼" thick.

Transfer to a 9" pie pan and trim the excess from the edge with scissors, leaving ½" over the edge of the pan.

Pour the filling into the crust, then set into the refrigerator while you work on the lattice top.

Roll out the second dough to ¼ " thick, then cut into 1½" wide strips.

To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie

(use the longer strips in the center and the shorter strips toward the edges.)

Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie.

Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip.

Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more.

Repeat with the remaining strips, weaving over and under until you have a lattice.

Roll up the bottom crust and crimp the edge of the pie crust as desire.

Chill the pie for 20 minutes while you preheat the oven to 425.

Remove pie from fridge and brush the surface with egg wash, then sprinkle with coarse sugar.

Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes.

Check pie after 20 minutes and cover edge with foil to prevent burning.

remove foil and cool completely before slicing and serving. Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes