With summer fast approaching, strawberries have finally come into season! With the tasty red berries in abundance, there is nothing better to make than a strawberry pie. While it may take some time to make, the end result is highly rewarding! The flaky pie crust may be tricky to get perfect and not soggy, but if done correctly, it’s amazing! To get the flaky crust, it helps to bake the crust for a few minutes without filling. This can help prevent it from absorbing the juices from the strawberries.
2 cups flour
1/2 tsp salt
1 tbsp sugar
3/4 cup butter, (cold and cubed)
1/2 cup icy water, plus more if required
In a food processor or a blender, combine the flour, salt, and sugar, and then add the butter. Pulse until butter is broken up among the flour, but it should still be in visible pieces. Drizzle the cold water over the mixture and process until it begins to come together. Press the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour before using.
2 1/2 pounds fresh strawberries, hulled and halved
3/4 cup sugar
1 tbsp lemon juice
2 Tbsp cornstarch
2 Tbsp quick cooking tapioca
1 tbsp cold butter, chopped
Pinch of salt
In a small bowl, toss together the strawberries, sugar, cornstarch, tapioca and salt.
Preheat the oven to 350º F. To make the pie, split the dough into two even halves and roll them out on a lightly floured surface into two disks 12 inches in diameter. They should be 1/8 of an inch thick. Transfer one round into an 9 inch pie pan and gently press down to fit. Spoon in the filling, and dot the top with the remaining butter. For the top, you can either weave a lattice or place the second round over the top. If you choose to place the second disk on top, cut slits into it as air holes to prevent bubbling. Bake for 60-70 minutes, the crust should be golden. Cool for 45-60 minutes. Serve with ice cream or whipped cream if desired.
Note: In order to prevent a soggy pie crust, you can wait a little before adding the filling and take the time to drain some of the juices.