Easy, fresh Strawberry Pie from Scratch! This fresh, made-from-scratch strawberry pie recipe is low in sugar so the natural flavor and sweetness of the strawberries really shine! A delicious summer pie to bring to a potluck or BBQ!
Put dry crust ingredients in the pan of a food processor fitted with the “S” blade, pulse to combine.
Add butter and ice cold water and pulse until the dough just holds together when pinched. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.
Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
Transfer to glass pie plate and store covered in fridge until ready to use. Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc.). Put all of the dough in the refrigerator as you move on to making the filling.
Make the Strawberry Pie Filling
Preheat oven to 400 degrees F.
In a small bowl mix together sugar, tapioca and salt, set aside.
In a large bowl mix together strawberries, lemon juice and vanilla. Add the sugar mixture to the strawberries and gently stir to combine.
Assemble
Pour the mixture into the prepared pie crust. Then place your prepared top crust and on the top of the strawberry filling.
In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.
Cover your crust with a pie crust shield or aluminum foil (or both).
Bake & Cool
Bake on the lower rack in your preheated oven for 20 minutes.
Reduce the oven temperature to 350 degrees F. Bake the pie for an additional 35 - 45 minutes or until the crust is a deep golden brown and the juices are bubbling and thick. (You may want to place a baking sheet on the rack underneath your pie to catch any juicy strawberry drippings that might escape during baking)!
Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature!
Video
Notes
Using Frozen StrawberriesPlace strawberries in a colander and thaw them for 30-60 minutes at room temperature so the excess water will drain out, then use them in this recipe.Ingredient Substitutions