Easy Strawberry Pie

Hi pie lovers alike. I’m coming at you with this easy strawberry pie post for three simple reasons: 1) Everyone needs a good, go-to homemade pie recipe. No excuses. 2) Today is officially National Pie Day. Not sure who comes up with these holidays but I’m 100% a fan. 3) It’s so so so incredibly easy. If you’re looking to impress and make something gorgeous for an upcoming mixer, this is your pie. This easy strawberry pie was one of the FIRST pies to go at my mom’s gigantic pie party last winter. #holla

Before you take a gander at my easy strawberry pie recipe, you need to know that when it comes to making pie, *everything* I know is comes from my mother, the pie goddess herself. Her blog is A Bountiful Kitchen and it’s the best thing since sliced bread- zero exaggeration. She does an impeccable job curating recipes that are delicious, not overly complex, and beautiful. So today I’ll be using her crust recipe. Don’t even THINK about walking down the frozen food isle for a pre-made crust. It has FOUR ingredients and really makes all the difference when you’re making a pie. Besides- do you really want to be “that guy” (or girl) who uses a frozen crust? No. You’re better than that.

 

Easy Strawberry Pie
Author: Brooke Eliason
Serves: 1 glorious pie
Ingredients
  • Filling:
  • 4 cups fresh strawberries, cut into large chunks
  • 1/2 cup sugar
  • 1/2 cup water
  • 3 Tbs cornstarch
  • 1 Tbs fresh lemon juice
  • 1/2 teaspoon almond extract (optional)
  • Crust:
  • 2 cups flour
  • 1 tsp salt
  • 1 cup shortening
  • 1/2 cup very cold water
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut the strawberries into chunks (not too small), coat them with the sugar, and stir. In a saucepan, bring the water to a boil. Whisk in cornstarch.
  3. Fold strawberries into water and cornstarch mixture. Cook on medium to medium high heat until strawberry mixture starts bubbling. Lower temperature to medium heat, and cook for 10 minutes. Stir in lemon juice and almond extract, set aside and cool (I put mine in a separate bowl in the fridge to expedite the process).
  4. Prepare the pie crust. Mix flour and salt. Cut in shortening with knives or pastry cutter until mixture is “pebbly”. Add water. Stir with fork until flour is absorbed and dough comes together. Divide dough in half for two pie crusts (half for bottom, half for top).
  5. Flour surface and rolling pin well. Flatten dough with hand to make round disc shape. Roll out from center to about 1/8″ thickness. Fold in half, lift into pie plate.
  6. Open and shape to pan. Cut off excess dough and crimp edges. Fill pie with cooled strawberry filling. Roll out remaining dough, cut as desired, and decorate top surface of pie (I used a star cookie cutter for one, and cut simple 1 1/2″ thick strips for the other).
  7. Brush finished pie with beaten egg and sprinkle with sugar. Bake on bottom rack of oven at 425 degrees for 20 minutes, and then 375 degrees for another 20 minutes, or until your pie is golden brown on the top and your strawberry filling is bubbling.

 

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