Strawberry Pie with Strawberry Crust

This strawberry pie recipe transforms humble berries into a showstopping dessert with a naturally pink crust that will make your summer gatherings extra special. The secret lies in using freeze-dried strawberries right in the crust for a burst of concentrated flavor and beautiful color that complements the fresh berry filling perfectly.

I first made this pie for a summer potluck and arrived to find three traditional strawberry pies already on the table. Mine was the only one completely devoured by the end of the night, with multiple guests asking for the recipe.

Ingredients

• All purpose flour: Provides structure while staying tender when properly handled
• Freeze dried strawberries: The magic ingredient giving the crust its distinctive color and flavor
• Cold unsalted butter: Creates those essential flaky layers in the perfect pie crust
• Fresh strawberries: Should be ripe but firm for the best texture in the filling
• Cornstarch: Thickens the juicy berries without making them gummy or cloudy
• Vanilla extract: Enhances the natural sweetness of the berries without overwhelming
• Sanding sugar: Adds a professional looking sparkle and delightful crunch to the finished crust

Step-by-Step Instructions

Prepare the Strawberry Powder:

Process freeze dried strawberries with sugar until they become a fine powder. This creates the vibrant pink color and concentrated flavor that makes this crust special. Make sure to pulse completely until no visible berry pieces remain.

Create the Dough Base:

Add flour and salt to the strawberry powder and pulse to combine thoroughly. The uniform pink color throughout ensures your finished crust will have that distinctive rosy hue. The salt is essential to balance the sweetness.

Incorporate the Butter:

Add cold butter cubes and pulse just until the mixture resembles small peas. Overprocessing will warm the butter and create a tough crust. You should still see visible butter pieces throughout the mixture.

Form the Dough:

Transfer to a bowl and make a well for adding ice water. Mix gently by hand until just combined. The dough should hold together when pressed but not feel sticky. Add additional water only if absolutely necessary.

Chill the Dough:

Divide and shape into disks, then wrap tightly and refrigerate. This crucial step relaxes the gluten and firms up the butter for a flakier crust. Allow at least 30 minutes but overnight produces even better results.

Prepare the Fruit Filling:

Toss fresh strawberries with lemon juice, vanilla and salt to enhance their natural flavor. In a separate bowl, combine sugar and cornstarch before adding to berries. This prevents cornstarch clumping for a smooth filling.

Roll and Fill:

Roll one dough disk to quarter inch thickness on a floured surface. Transfer carefully to pie plate, allowing half inch overhang. Pour in the prepared filling and refrigerate while preparing the lattice strips.

Create the Lattice:

Roll second dough disk and cut into strips. Weave strips over and under each other directly on top of the filling. The alternating pattern creates a professional look and allows steam to escape during baking.

Final Touches:

Fold the overhang upward and create a decorative crimped edge. Chill the assembled pie for 20 minutes to ensure the crust holds its shape during baking. Brush with egg wash and sprinkle with sanding sugar for a beautiful finish.

Bake to Perfection:

Start at high heat to set the crust structure, watching carefully for browning. The filling should be actively bubbling before removing from the oven. Allow to cool completely before cutting for clean slices.

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My grandmother always insisted on making pie crust by hand, but I find the food processor method produces consistently excellent results with much less effort. The first time I served this to her, she asked for my secret technique after decades of making her own crusts.

Make Ahead Options

This strawberry pie actually improves with a little rest time. You can prepare the entire pie up to 24 hours before serving and keep it covered at room temperature. The flavors meld together beautifully while the crust maintains its texture. For longer storage, the unbaked pie can be frozen for up to a month. Simply add about 15 minutes to the baking time when cooking from frozen.

Seasonal Variations

While this recipe shines with fresh summer strawberries, you can adapt it throughout the year. In late summer, try substituting half the strawberries with fresh raspberries for a more complex flavor. During winter months, thawed frozen strawberries work surprisingly well when drained properly. Just increase the cornstarch by one tablespoon to account for the extra moisture.

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Serving Suggestions

This pie stands beautifully on its own, but can be elevated with thoughtful accompaniments. A dollop of lightly whipped cream with a hint of vanilla complements the berry flavor without overwhelming. For a more substantial dessert, serve slightly warm with a small scoop of high quality vanilla ice cream. Fresh mint leaves make a beautiful garnish that adds a refreshing contrast to the sweet berries.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh for the filling?

Yes, you can use frozen strawberries, but thaw and drain them first to remove excess moisture. Pat them dry with paper towels before mixing with other filling ingredients to prevent a soggy crust.

→ What can I substitute for freeze-dried strawberries in the crust?

If you can't find freeze-dried strawberries, you can make a traditional crust without them. Alternatively, add 1-2 teaspoons of strawberry extract to the dough for flavor, though you'll miss the pink color.

→ How do I prevent my pie crust from getting soggy?

To prevent a soggy bottom crust, you can blind-bake the bottom crust for about 15 minutes before adding the filling. Another option is to brush the bottom crust with egg white before adding the filling, which creates a barrier.

→ Can this pie be made ahead of time?

Yes, you can prepare the dough up to 3 days in advance and keep it refrigerated. The assembled pie can be frozen unbaked for up to 1 month. Bake directly from frozen, adding 10-15 minutes to the baking time.

→ What's the best way to store leftover strawberry pie?

Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerated for up to 5 days. The crust will soften slightly in the refrigerator but will still taste delicious.

→ Can I make a different design instead of a lattice top?

Absolutely! You can use cookie cutters to create decorative shapes from the top crust, or simply place the entire second crust on top with slits cut for steam to escape. Just ensure there's some ventilation for the filling.