Originally posted September 22, 2019

strawberry pie


  • 2 sticks (1 cup) cold butter
  • 2 cups flour
  • 1 tsp kosher salt
  • 1/4 cup ice-cold water
  • 3 lbs fresh strawberries, hulled & halfed
  • 2 cups powdered sugar
  • 1 lemon, zested and juiced
  • 1 egg
  • 1 splash water


Preheat the oven to 400º.

Put the butter, flour, and salt into the food processor and process until well-combined. While running, slowly drizzle in the water. Right when the dough comes together, stop processing.

Turn out the dough onto a lightly floured work surface. Divide dough into 2 equal pieces, and shape each into a flat disk.

Wrap each in plastic wrap and refrigerate.

While the dough is chilling, get your strawberries ready. Toss with sugar, lemon zest, and lemon juice.

Roll out one disk of dough and line your pie pan. Add the filling. Then roll out another disk of dough, cut out plenty of air vents--this filling has a lot of water to evaporate--and then place it on top of the filling. Seal the edges.

Beat the egg with a splash of water. Brush the top of your pie with the egg wash.

Bake for 1 hour, turning halfway through to ensure an evenly browned crust.

Let cool before serving.



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