Summer Strawberry Pie

31 May

Fallen Gingerbread Trees

If a gingerbread tree falls in the forest, does it make a sound?

One of the reasons Kristen and I kicked off Pretty Little Dishes was to provide different perspectives on how to whip up a recipe.  The ones that you see online are perfectly styled, from one point of view, and seem to lack ‘grit.’  Our ‘ah-ha’ moment came back in December…I found a recipe for gingerbread trees and we wanted to make it with our niece and nephew since it looked soooooo easy and seemed fun and holiday festive.  The result was a disaster.  It was like the gingerbread forest was hit by some major force of nature.  To say the least, we tossed that recipe in the trash.  I’m happy to report that today’s recipe is not Berry Pie - overheadtrash worthy, though it does help to {ahem} read the details…here’s how it went…

{Gina’s Take}

I’ve probably made this recipe 5 times this month for a variety of occasions.  The  fact that I can buy mega amounts of strawberries at Costco on the cheap, the super simple prep, and a low dish washing factor, makes this pie a go-to for me.  I’ve made it as a pie, mini pies, and a shape that my husband is referring to as a Pop-Tart.  The simplest is, for sure, the regular old pie.  I use store bought, refrigerated, dough, a 9″ glass pie dish, and the pie comes out perfect every time.  The most important steps in this pieMini Pie (and probably all fruit pies) is – the aluminum foil steps {crazy, I know}.  The lined cookie sheet the pie dish sits on prevents the bubbling fruit from spilling over while it cooks and the aluminum foil lined outer crust keeps the edges from burning.  I had quite the clean up a few weeks ago when I forgot the aluminum foil cookie sheet step!  Oye!

{Kristen’s Take}

Pop-TartsWhile Gina doesn’t like to follow a recipes directions, I apparently don’t like to read them.  This is the perfect example, just look at the “Berry Bad Results” picture!  On the bright side, even with the way it looks, it tastes wonderful!  I chose to add blueberries to the pie mix.  The  strawberry chopping prep took about 30 minutes.   All of the directions were followed perfectly until I reached the foiled edges and baking.  My pie ended up being burnt around the edges and the pie never truly settled because I did not

Berry Pie Prepped

Berry Pie Prepped

bake it for the time recommended (the edges were burning!).  I will definitely have to try making the pie the correct way sometime soon.  However,  I have made a mental note that this version of pie would be perfect for a waffle topping!

{Pretty Little Sisterly Tip}

If you don’t have an egg handy but do have some Half & Half in the fridge,

Berry Bad Results

Berry Bad Results

substitute 2 Tablespoons of Half & Half for the egg wash.  Both the Half & Half and the egg wash make the pastry dough shine, aid in browning, and can be used to bind cracks, glue dough cutouts, and seal the top and bottom edges of the crust together. Just remember a light touch is best to prevent binding to the pan or making the dough mushy.

Berry Good Results!

Berry Good Results!


Summer Strawberry Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 6 cups strawberries
  • 2 9-inch pie crusts
  • 6 Tbsp cornstarch
  • 1¼ cups granulated sugar
  • 1 Tbsp coarse/raw sugar
  • 1 egg
  • 1 tsp milk or water
  1. Preheat oven to 450 degrees
  2. Line a cookie sheet with foil & set aside.
  3. For frozen pie crusts, thaw slightly; For refrigerated pie crusts, bring them to room temperature.
  4. In large bowl, combine strawberries, cornstarch, and granulated sugar; gently toss or stir to mix, keeping the fruit in tact.
  5. In a separate small bowl, whisk the egg and teaspoon of milk or water to create an egg wash. Set aside.
  6. Place and center one pie crust in the pie plate. Pour strawberry mixture on to this bottom pie crust
  7. Using a pastry brush, lightly brush just the edges of the bottom crust with the egg wash.
  8. If you are going to use cut outs to flute the pie, press cut outs in to the remaining crust, then top the pie with the cut out fluted crust. If you are not using cut outs, place the second crust on top of the berry mixture so the crusts are roughly aligned, then flute with a knife - about 6 cuts.
  9. Press bottom and top crusts together, crimping the edges.
  10. Using a pastry brush, sparingly brush pie with the remaining egg wash to coat top, then sprinkle with the raw or coarse sugar.
  11. Cover the edges of pie with a strip of aluminum foil to prevent the crusts from burning.
  12. Place pie on the foil lined cookie sheet.
  13. Bake for 15 minutes at 450F, then lower heat to 375 degrees and continue to bake for 45 minutes until crust is a nice golden brown.
  14. Remove and cool.
  15. Optional: Serve with vanilla ice cream.

4 Responses to “Summer Strawberry Pie”

  1. Diane June 2, 2013 at 3:19 pm #

    Living in southern CA with an abundance of strawberries, thanks for a great way to use them. Can’t wait to try this!

  2. Vanya June 4, 2013 at 9:03 pm #

    This looks so stunning.I love making treats from strawberries.I’ll try to surprise my beloved. Thanks for recipe.

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