I always get excited when strawberries are in season. Do you know why? Because that means spring is here and I can make strawberry pie!
Their sweet smell cannot be duplicated, although many fragrance companies have tried. I always take a deep breath after I pick a basket from my garden. I just can’t help it. 🙂
I froze a LOT of them last summer because I use berries every day in my breakfast and I hate to run out mid-winter, but those frozen berries are gone so I found some fresh berries for this pie.
Thank goodness they are super good for me because I would probably eat them anyway.
A First For Me
Not too long ago I had the pleasure of making my very first strawberry pie. Just like this one, it had a buttery, flaky, golden brown crust sprinkled with a coarse sugar just to give it a little sweetness and a beautiful texture.
This pie is so easy to make, especially if you want to use store bought pie crust dough. I’ve gone that route before and it’s actually quite good. When I am short for time, I can easily buy the pie crust, mix together these ingredients, lay the top crust on and bake!
This pie has been a really big hit so I just had to share it with you! I didn’t feel right keeping this all for myself.
I tried a new brand of sugar in these pies that you see here. Zulka has a pure cane sugar that is minimally processed and also non GMO project verified, which is something that really caught my attention when I was asked if I wanted to try it. Since I bake with sugar and I am a huge fan of the non GMO project my response was, “Yes please!”
Since it is just cane sugar, you can use it in any recipe that calls for granulated sugar. One cup of granulated sugar would equal one cup of this cane sugar. I used it in the pies and I also sprinkled it on top of the crust for that beautiful texture and just a wee little bit of sweetness. I’ve never been able to make that happen with any other sugar, even the course sugars that seem to work for everyone else so I am pretty happy with this sugar.
The official verdict is that we did enjoy this sugar. My family couldn’t even tell that I used it, but they are glad that I did.
Easy Bucket List Strawberry Pie
For a deliciously simple way to celebrate spring (or summer) bake up a strawberry pie.
You’ll want to add this to your culinary bucket list, especially if you’ve never tasted strawberry pie before.
You can make your own crust using your own family recipe, you can use mine or you can pick one up at the store. There is no shame in that, says the lady that has done it quite a few times. I’m pointing to myself, of course. 😀
I did receive a bag of Zulka sugar to try for myself. I did not agree to review the sugar or use it in a recipe prior to this post. This was sent to me to try and give my feedback about the sugar, which I will continue to use.
- 2 ½ cups of unbleached all purpose flour, sifted
- 1 tsp. salt
- 15 tbsp. cold unsalted butter cut into small pieces
- 6 tbsp. ice cold water
- 6 cups (about 2 pounds) of strawberries, small ones whole and larger ones chopped into chunks
- 3 tbsp. cornstarch
- ¼ tsp. salt
- ¾ cup + 1 tbsp. Zulka’s morena pure cane sugar
- 1 tsp. lemon juice
- 1 tsp. real vanilla extract
- 2 egg whites for brushing on the top crust
- In a large bowl sift flour and add salt.
- Toss in 8 tbsp. of the butter and cut with a pastry cutter or handheld potato masher.
- Cut (or mash) the butter until the pieces are quite a bit smaller and worked into the flour.
- Now add the rest of the butter. Continue to mash it into the flour mixture, scraping the bottom of the bowl and the bottom of the potato masher if you are using one.
- There may be some lumps of butter in the dough, but continue to work it in until the pieces are smaller.
- Pour 3 tbsp. of ice cold water over the flour and butter, mix with a wooden spoon to incorporate the water.
- Add the remaining 3 tbsp. of cold water and mix again with the wooden spoon.
- Dough should be just wet enough to form a ball. Reach in with your hand and attempt to form the dough. If it is too dry, add another teaspoon of ice water. Repeat until dough can hold together.
- After you have shaped your dough into ball, wrap tightly in plastic wrap and refrigerate for at least one hour.
- Chop strawberries and put in a large bowl.
- Sprinkle cornstarch on the berries along with the salt and stir thoroughly.
- Add vanilla, lemon juice and ¾ cup of sugar. Mix until berries are evenly coated.
- Remove crust from the fridge and cut the ball of dough in half. Sprinkle a little flour on a clean, steady and flat surface. Roll one half of the dough out into a circle, large enough to lay in the pie pan with the pie crust laying over the edge of the pie pan.
- Spoon the strawberry mixture on top of the pie crust.
- Roll out the other half of the dough into a circular shape, enough to cover the pie plate with 1 inch or so hanging over.
- Cut strips across the dough approximately 1 inch wide using a pizza cutter or a decorative edge cutter.
- Lay strips horizontally and vertically across the pie.
- Pinch the ends of the top and the bottom dough together and make the decorative edge of your choice.
- Brush egg white on pie crust using a pastry brush.
- Sprinkle with the remaining tablespoon of sugar.