I’m so excited to make my very favorite FRESH STRAWBERRY PIE with you this weekend! We’ll be baking together Saturday morning, April 10th at 11am CT. I’ll walk you through a Strawberry Pie from crust to lattice. If you’re baking along with us, have your pie crusts ingredients, strawberry filling ingredients, and oat topping ingredients set out so you can reach for what you need. We’ll make everything from scratch together.
A few notes:
• I find that fresh strawberries are best for this recipe. Previously frozen and thawed strawberries are just too wet and turn to mush in the oven.
• This recipe calls for Instant or Minute Tapioca. I have had good luck finding this in the baking aisle or cereal aisle of most grocery stores. In New Orleans I’ve found it at Walmart. I find that tapioca is the best thickener for juicy strawberries.
• You can make either a double crusted pie or a single crust pie with an oat topping. I’ll make everything in class and demo making a double crust lattice top pie.
• It might seem tedious but it’s a good idea to read through the recipe before baking together on Saturday. It’ll put a little knowledge under your belt and we kick off baking together.
See you Saturday with strawberries, friends!Print
Bakehouse Live: Strawberry Pie
A recipe for a juicy fresh strawberry pie. The pie crust recipe below is ample crust for a bottom crust and lattice top. If you’re opting for the crumble topping, you’ll have an extra pie crust to freeze for a future pie.
For the Pie Crust:
- 3 3/4 cup (476 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 1/2 cup (3 sticks) unsalted butter, cold, grated on a box grater or cut into small cubes
- 9–10 tablespoons cold water plus 2 to 3 tablespoons more if your dough is dry
- 1 teaspoon apple cider vinegar (or lemon juice)
For the Strawberry Pie:
- 5–6 cups fresh strawberries, hulled and sliced in half
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (52 grams) lightly packed brown sugar
- 1/4 cup instant tapioca
- large pinch of salt
- 2 tablespoons fresh lemon juice
- heaping 1/4 teaspoon ground ginger
- large pinch of freshly grated nutmeg
- 1 large egg, beaten and granulated sugar for topping the unbaked pie if making double crusted pie
For the Optional Oat Topping:
- 2/3 cup (85 grams) all-purpose flour
- 2/3 cup (53 grams) old-fashioned oats
- 1/2 cup (100 grams) granulated sugar
- large pinch of salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons cold unsalted butter, cut into small chunks
- To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, grated or cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes (some the size of peas if you cut your butter into chunks rather than grating).
- Create a well in the butter and flour mixture and pour in 6 tablespoons of cold water and vinegar. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add more water if necessary. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. If you find the dough needs more moisture, add a bit more. Press and knead the dough into a disk.
- Divide the dough in two (one dough disk should be slightly larger, this will be our lattice top) and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or overnight.
- To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok.
- Try not to get any rips in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Place in the fridge while you roll out the top crust.
- Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle. Follow class directions to create a lattice top if you’d like!
- To make the strawberry pie filling, in a medium bowl toss together strawberries, sugars, tapioca, salt, lemon juice and ground ginger. Toss until all of the tapioca is dispersed throughout the strawberries and let rest for at least 10 minutes. The strawberries will begin to produce juice and the tapioca will begin to soften slightly.
- To make the oat crumble, in a medium bowl, whisk together flour, oats, sugar, salt, and cinnamon. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller.
- If you’re using the crumble topping, toss 1/4 cup of oat filling into the strawberry filling and stir to combine. Spoon strawberry filling and its juice into the pie dish. Spread the remaining topping over the strawberry filling in an even layer. Trim the pie crust to about 1-inch larger than the pie dish, fold the crust under (tucking it inside the pie dish a bit) and crimp with your fingers.
- If you’re making a double crust pie, gently place the second rolled pie crust over the strawberry filling or follow Joy’s in-class lattice instructions. Trim both top and bottom crust to about 1-inch larger than the pie dish. Fold both top and bottom crust under (tucking it inside the pie dish a bit) and press and crimp the crust together.
- Use a sharp knife to create good size 5-7 vent holes. Brush very lightly with egg wash and sprinkle lightly with granulated sugar.
- To finish, place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Allow the pie to rest in the refrigerator while the oven preheats.
- Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving – 4 hours or so will help the pie cool and set.
- Store pie in the refrigerator and enjoy as soon as possible!