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 ¼ cup ice cold water and pulse until the dough just holds together when pinched. If necessary, add more water 1 TBS at a time. 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.
For the strawberry 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.
Putting it together:
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 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!
To use frozen strawberries:
Place 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.
As always I recommend making the recipe exactly as written, but here are a few potential substituions.
Strawberries: You can use any type of berry in this recipe with amazing results. I recommend using fresh berries, but if you only have frozen on hand make sure to thaw them first. Also, you may need to adjust the amount of sugar depending on the sweetness of your berries.
Instant Tapioca. Tapioca flour, cornstarch, and all-purpose flour are all acceptable substitutions for instant tapioca.
All-purpose flour: I have substituted gluten-free all-purpose flour in this recipe with decent results.
Granulated sugar: Really, any granulated sugar will work here (coconut, raw, turbinado, etc.)! I usually use organic sugar, but feel free to use your favorite variety.
Butter: if you follow a vegan diet or can't eat dairy you can use a vegan butter substitute like Earth's Balance!