This delightful pie combines the sweet and tart flavors of ripe strawberries with a flaky, homemade pie crust, creating a comforting dish that evokes nostalgia and warmth.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter, chilled and cut into small cubes
4 to 5 tablespoons ice water
4 cups fresh strawberries, hulled and halved
¾ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
Whipped cream (optional)
Instructions
In a mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 425°F (220°C).
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges and crimp the edges for a decorative finish.
To prevent a soggy bottom, blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes until the edges are lightly golden. Remove the weights and parchment, then bake for an additional 5 minutes until the bottom is set. Let it cool.
In a medium bowl, combine the halved strawberries, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Gently toss to coat the strawberries and let the mixture sit for about 15 minutes to release their juices.
Pour the strawberry mixture into the cooled pie crust, spreading it evenly. If desired, top with extra strawberry halves or a sprinkle of sugar for garnish.
Reduce the oven temperature to 350°F (175°C) and bake the pie for 30-35 minutes, until the filling is bubbly and the crust is golden brown.
Allow the pie to cool completely at room temperature for at least 2 hours before slicing. Serve slices with a dollop of whipped cream, if desired.
