I share a Fresh Strawberry Pie featuring bright strawberries and a flaky crust made from all-purpose flour, cold butter and ice water. I combine fresh strawberries with sugar, lemon juice and vanilla; a crumb topping of flour and brown sugar adds sweetness. My grandma’s recipe holds details that spark curiosity.
I love sharing my twist on classic pies and this one is extra special to me. A Tale Of Two Strawberry Pies is my latest adventure in Grandma’s Recipe Box Series.
I started off with a traditional pie crust made from 2 1/2 cups all-purpose flour, a teaspoon of salt, and a touch of sugar mixed with cold, cubed unsalted butter and just enough ice water to bring it together. Then there’s the vibrant strawberry filling where I toss in fresh strawberries, sugar, a bit of cornstarch, lemon juice, and vanilla extract for that perfect balance of sweet and tangy.
I also whipped up a crumb topping using flour, brown sugar and softened butter to create a memorable texture contrast. If you like recipes like those from Taste Of Home Fresh Strawberry Pie or Fresh Strawberry Pie No Jello, youll be curious to try this one.
For more about grandma’s recipes read my post here. Disclosure: I work for the J.M.
Smucker Company, which owned Crisco, but sold the brand in 2019. They…
Why I Like this Recipe
1. I really like that I can make my own pie crust from scratch. It makes me feel like I’m creating something homemade and special every time, even if it takes a little extra work.
2. I love using fresh strawberries in the filling. The mix of sweet and tangy juice just hits that perfect note in every bite, and it reminds me of summer.
3. The crumb topping on the second pie is awesome because it adds a nice crunchy texture that contrasts with the soft strawberries and flaky crust.
4. I appreciate how straightforward the recipe is. Even though it’s detailed, it doesn’t feel overwhelming and that makes me more confident in the kitchen.
Ingredients
- All-purpose flour gives structure and body to the crust; it’s purely carbs and little fiber.
- Unsalted butter adds flaky richness; it makes the crust tender though it’s high in fat.
- Fresh strawberries burst with vitamins and fiber; they offer natural sweetness and tart notes.
- White sugar sweetens the filling; it boosts flavor but adds empty calories without nutrients.
- Cornstarch thickens the strawberry juice, ensuring a smooth, glistening filling without lumps.
- Brown sugar in the crumb topping offers a molasses hint, enhancing richness and crunchiness.
- Lemon juice brightens up the filling, balancing the sweet and rich flavors perfectly.
Ingredient Quantities
- Traditional Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, cold and cubed
- 4-6 tbsp ice water
- Strawberry Filling (for both pies):
- 2 1/2 lbs fresh strawberries, hulled and sliced
- 3/4 cup white sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Crumb Topping for the second pie:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, softened
How to Make this
1. In a large bowl, mix 2 1/2 cups all-purpose flour with 1 tsp salt and 1 tbsp sugar; then add 1 cup cold, cubed unsalted butter and cut it in with a pastry cutter or your fingers until the mixture looks crumbly.
2. Slowly add 4-6 tbsp ice water to the flour mixture, stirring until a dough forms; be careful not to overwork the dough.
3. Divide the dough into two equal parts, shape them into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
4. While the dough chills, preheat your oven to 425°F.
5. For both pies, in a separate bowl combine 2 1/2 lbs freshly sliced strawberries, 3/4 cup white sugar, 2 tbsp cornstarch, 1/4 tsp salt, 1 tbsp lemon juice, and 1/2 tsp vanilla extract; mix gently.
6. Roll out one disc of dough on a lightly floured surface and line a 9-inch pie pan; fill it with half of the strawberry mixture.
7. Roll out the second disc of dough and line another 9-inch pie pan, and again fill with the rest of the strawberry filling.
8. For the first pie, you can add another layer of rolled-out dough on top or cut decorative shapes to fit, then crimp the edges; if using a top crust, be sure to cut a few slits for steam to escape.
9. For the second pie, prepare a crumb topping by mixing 1 cup all-purpose flour, 1/2 cup brown sugar, and 1/3 cup softened unsalted butter until crumbly, then evenly sprinkle this mixture over the filling.
10. Bake both pies in the preheated oven at 425°F for 15 minutes, then lower the temperature to 375°F and continue baking for 40-45 minutes or until the filling is bubbly and the crust (or crumb topping) is golden brown; let the pies cool slightly before serving.
Equipment Needed
1. Large mixing bowl for combining flour, salt, sugar, and butter
2. Pastry cutter (or your fingers) to cut the butter into the flour mix
3. Plastic wrap to cover and chill the dough
4. Refrigerator to chill the dough discs
5. Oven to bake the pies
6. Medium mixing bowl for tossing the strawberry filling
7. Rolling pin to roll out the dough
8. Two 9-inch pie pans for lining with the dough
9. Knife for cutting decorative shapes and cutting slits in the top crust
10. Small mixing bowl to prepare the crumb topping
11. Measuring cups and spoons for accurate ingredient amounts
12. Spatula for evenly spreading the filling and crumb topping
FAQ
A Tale Of Two Strawberry Pies Recipe Substitutions and Variations
- All-purpose flour: You can use a gluten-free flour blend or even whole wheat flour if you’re aiming for a different texture and flavor.
- Unsalted butter for the crust: Try using chilled coconut oil or a high-quality margarine, but keep in mind it may change the taste a bit.
- White sugar in the filling: You might swap this out with an equal amount of honey or maple syrup; just lower the liquid in your recipe a little bit.
- Cornstarch: You can replace it with arrowroot powder or potato starch if you’re in a pinch.
- Brown sugar in the crumb topping: If you don’t have it, light muscovado sugar or even extra white sugar can work as a substitute.
Pro Tips
1. Make sure yo chill the dough well before rolling it out. It helps keep the butter cold so the crust stays flaky and doesn’t get too sticky when you work on it.
2. When you’re cutting the butter into the flour, only do it until the mixture stays crumbly. Overworking it can mess up the texture of your crust.
3. Be super gentle with the strawberry filling. Stir it lightly so you dont end up breaking all the fruit into mush and turning the filling too watery.
4. For the crumb topping, mix until it’s just combined. If you mix it too long, the butter might blend in too much and you lose that nice crunchy consistency.
A Tale Of Two Strawberry Pies Recipe
My favorite A Tale Of Two Strawberry Pies Recipe
Equipment Needed:
1. Large mixing bowl for combining flour, salt, sugar, and butter
2. Pastry cutter (or your fingers) to cut the butter into the flour mix
3. Plastic wrap to cover and chill the dough
4. Refrigerator to chill the dough discs
5. Oven to bake the pies
6. Medium mixing bowl for tossing the strawberry filling
7. Rolling pin to roll out the dough
8. Two 9-inch pie pans for lining with the dough
9. Knife for cutting decorative shapes and cutting slits in the top crust
10. Small mixing bowl to prepare the crumb topping
11. Measuring cups and spoons for accurate ingredient amounts
12. Spatula for evenly spreading the filling and crumb topping
Ingredients:
- Traditional Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup unsalted butter, cold and cubed
- 4-6 tbsp ice water
- Strawberry Filling (for both pies):
- 2 1/2 lbs fresh strawberries, hulled and sliced
- 3/4 cup white sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- Crumb Topping for the second pie:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup unsalted butter, softened
Instructions:
1. In a large bowl, mix 2 1/2 cups all-purpose flour with 1 tsp salt and 1 tbsp sugar; then add 1 cup cold, cubed unsalted butter and cut it in with a pastry cutter or your fingers until the mixture looks crumbly.
2. Slowly add 4-6 tbsp ice water to the flour mixture, stirring until a dough forms; be careful not to overwork the dough.
3. Divide the dough into two equal parts, shape them into discs, wrap in plastic, and chill in the fridge for at least 1 hour.
4. While the dough chills, preheat your oven to 425°F.
5. For both pies, in a separate bowl combine 2 1/2 lbs freshly sliced strawberries, 3/4 cup white sugar, 2 tbsp cornstarch, 1/4 tsp salt, 1 tbsp lemon juice, and 1/2 tsp vanilla extract; mix gently.
6. Roll out one disc of dough on a lightly floured surface and line a 9-inch pie pan; fill it with half of the strawberry mixture.
7. Roll out the second disc of dough and line another 9-inch pie pan, and again fill with the rest of the strawberry filling.
8. For the first pie, you can add another layer of rolled-out dough on top or cut decorative shapes to fit, then crimp the edges; if using a top crust, be sure to cut a few slits for steam to escape.
9. For the second pie, prepare a crumb topping by mixing 1 cup all-purpose flour, 1/2 cup brown sugar, and 1/3 cup softened unsalted butter until crumbly, then evenly sprinkle this mixture over the filling.
10. Bake both pies in the preheated oven at 425°F for 15 minutes, then lower the temperature to 375°F and continue baking for 40-45 minutes or until the filling is bubbly and the crust (or crumb topping) is golden brown; let the pies cool slightly before serving.
