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Old-Fashioned Strawberry Pie

Author: Charlotte Bothe

Old-Fashioned Strawberry Pie Recipe

Freshly picked, juicy summer strawberries are one of the best flavors of summer, and this pie is a wonderful way to highlight their bright red sweetness. The buttermilk in the crust, though optional, helps achieve extra-tender pastry.

At a glance

Prep
Bake
Total
Yield
one 9" pie
Nutrition information

Ingredients

Choose your measure:

Crust

  • 2 3/4 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons buttermilk powder, optional
  • 1 1/2 teaspoons salt
  • 1 cup (16 tablespoons) cold unsalted butter
  • 6 to 9 tablespoons ice water

Filling

  • 1/2 cup to 3/4 cup sugar*
  • 1/4 cup Instant ClearJel
  • 1/4 teaspoon salt
  • 2 pounds (about 8 cups prepared) fresh strawberries, hulled and quartered
  • 1 tablespoon lemon juice
  • coarse white sparkling sugar, for garnish
  • *Use the lesser amount with fresh, ripe berries, the greater amount for frozen or out-of-season berries.

Instructions

  1. To make the crust: Whisk together the flour, buttermilk powder, and salt.
  2. Work in the butter in two batches, leaving some pieces as large as your thumbnail.
  3. Sprinkle in ice water 1 tablespoon at a time, tossing with a fork and adding water until the dough is completely cohesive.
  4. Divide the dough in half, wrap, and chill for 30 minutes.
  5. Remove one piece of crust form the refrigerator, and roll it about 1/8" thick and 13" to 14" in diameter. Place it in a 9" deep-dish pie pan (at least 1 ½" deep). Refrigerate while you make the filling, or for at least 30 minutes.
  6. To make the filling: Whisk together the sugar, ClearJel, and salt.
  7. Toss the strawberries with the lemon juice, then the sugar mixture. Spoon the filling into the crust, mounding it a bit in the center.
  8. Preheat the oven to 425°F.
  9. Roll the remaining crust, and cut it into strawberry or other 1" to 2" shapes. Place the pastry cutouts atop the filling. Brush them with water, and sprinkle with coarse white sparkling sugar, if desired.
  10. Bake the pie for 20 minutes, then reduce the oven heat to 375°F and bake for an additional 20 to 25 minutes, until the filling is bubbling and the crust nicely browned.
  11. Remove the pie from the oven, and let it cool for at least an hour or so before serving. If served warm, the pie will be a bit messy, since it needs to be completely cool to set.
  12. Top with vanilla ice cream or whipped cream, if desired.
  13. Yield: one 9" pie.

Nutrition Information

  • Serving Size 1 piece (189g)
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 450
  • Calories from Fat 210
  • Total Fat 24g
  • Saturated Fat 15g
  • Trans Fat 1g
  • Cholesterol 60mg
  • Sodium 520mg
  • Total Carbohydrate 56g
  • Dietary Fiber 3g
  • Sugars 18g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.