Joy the Baker

BAKEHOUSE LIVE: Strawberry Pie

Hi friends! 

Let’s make pie together this weekend! I’ll walk you through a Strawberry Pie, though this Lemon Chess Pie is a wonderful alternative if you can’t get your hands of fresh strawberries.  If you’re baking along with us, have your pie crusts ready and chilled, and your ingredients ready to go.  

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. I’ve found tapioca to be the best thickener for strawberry pies. If you can’t get your hands on it, cornstarch will do – you’ll just have a more juicy pie and really, that’s not the worst thing. 

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Bakehouse Live: Strawberry Pie

Ingredients

  • 1 recipe All-Butter Pie Crust (you can make a double crust pie or use a single pie crust and top with the below oat topping)

For the Strawberry Pie:

  • 5-6 cups fresh strawberries, hulled and sliced in half
  • 1/2 cup granulated sugar
  • 1/4 cup 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 all-purpose flour
  • 2/3 cup old-fashioned oats
  • 1/2 cup granulated sugar
  • large pinch of salt
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter, cut into small chunks

Instructions

  1. 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.
  2. 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.
  3. To roll out the pie crust, 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.
  4. 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 if you’re making a double crusted pie.
  5. 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.
  6. If you’re using the crumble topping, 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.
  7. If you’re making a double crust pie, gently place the second rolled pie crust over the strawberry filling. Trim both top and bottom crust o 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.
  8. Use a sharp knife to create good size 5-7 vent holes. Brush very lightly with egg wash and sprinkle lightly with granulated sugar.
  9. 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.
  10. 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.
  11. Store pie in the refrigerator and enjoy as soon as possible!
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