Ingredients
Scale
2 ½ cups All-purpose flour
1 cup Granulated sugar (plus extra for sprinkling)
½ teaspoon Salt
1 cup Unsalted butter, chilled and cubed
4–5 tablespoons Ice water
4 cups Fresh strawberries, hulled and sliced
2 tablespoons Cornstarch
1 tablespoon Lemon juice
1 teaspoon Vanilla extract
1 Egg (for egg wash), Optional
Instructions
- Make the Pie Crust: In a mixing bowl, combine flour, sugar, and salt. Add chilled, cubed butter and mix until resembling coarse crumbs. Gradually add ice water, mixing until dough holds together. Divide dough, flatten into disks, wrap, and refrigerate for at least 1 hour
- Prepare the Filling: Combine sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Fold gently to coat strawberries evenly, and set aside
- Roll Out the Dough: Preheat oven to 375°F (190°C). Roll out one disk of dough into a rectangle large enough for the baking sheet (around 18×13 inches) and place in the sheet with edges hanging
- Fill the Pie: Pour the strawberry filling into the crust evenly. Roll out the second disk of dough to cover, cutting into strips for lattice if desired, or lay flat
- Seal the Edges: Trim excess dough, fold edges over, and crimp to seal. Brush with egg wash and sprinkle with sugar
- Bake: Bake for 40-45 minutes until crust is golden brown and filling is bubbling
- Cool & Serve: Let pie cool for at least an hour before slicing. Serve with vanilla ice cream if desired
Notes
Use very cold butter for a flaky crust.
Refrigerating the dough is key for easy rolling.
Adjust sugar and lemon juice for desired sweetness or tartness.
Use parchment paper for easier cleanup.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg