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American Strawberry Pie

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust and lattice:

  • 280 grams (2 cups) all-purpose flour
  • 20 grams (2 tablespoons) cornstarch
  • 200 grams (1/2 cup) cold butter cut into cubes
  • 90 grams 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg
  • 1-2 tablespoons water if necessary

For the filling:

  • 600 grams of fresh or frozen strawberries not thawed
  • 70 grams (1/3 cup) sugar
  • 20 grams (2 tablespoons) cornstarch
  • 1 teaspoon vanilla extract
  • Grated peel of 1/2 lemon
  • 200-250 grams of strawberry jam homemade or store-bought

For brushing and decorating:

  • 2-3 tablespoons milk
  • 2-3 tablespoons light brown sugar

For serving:

  • sugar powder

Instructions

Crust:

  1. In a food processor with a steel blade put flour, cornstarch, butter, powdered sugar, vanilla and salt and process until a crumbly mixture is obtained.
  2. Add egg and continue to process until large chunks of dough are obtained. If the dough does not come together and remains dry - add a little water gradually.
  3. Transfer the chunks of dough to a lightly floured work surface, unite by hand and flatten into a disc shape.
  4. Wrap in cling film and refrigerate for about an hour before rolling.
  5. Divide the dough into 2 parts.
  6. On a floured surface, roll one part of the dough (the other part is kept refrigerated for the time being) to a thickness of 3-4 mm and arrange in the pan to for a crust. It is important to create a right angle between the sides and the base of the pan.
  7. Prick the base of the crust with a fork.
  8. Freeze the crust for about 30 minutes.

Strawberry filling:

  1. Put the strawberries in a large bowl.
  2. Add sugar, cornstarch, vanilla and lemon peel and mix until a uniform mixture is obtained. The strawberries will get a kind of white coating layer because of the cornstarch and that's fine!

Assemble the pie:

  1. Fill the crust with the strawberry mixture and spread evenly.
  2. Between the strawberries pour small mounds of jam freely with a spoon.
  3. Remove the second part of dough from the refrigerator and roll it out on a floured surface to a thickness of 3-4 mm.
  4. Cool the rolled dough for a few minutes in the refrigerator.
  5. Using a knife, cut the sheet of dough into strips and arrange a lattice on top of the strawberries.
  6. Tighten the sides and get rid of the dough residue.
  7. Brush the top of the pie with a little milk.
  8. Sprinkle light brown sugar generously.

Baking:

  1. Preheat oven to 200 Celsius degrees.
  2. Bake for 20 minutes at 200 degrees, then lower the oven temperature to 160 degrees and continue to bake for another 35-40 minutes or until the dough gets a deep golden hue.
  3. Remove from the oven, cool slightly to room temperature and serve with powdered sugar.

Recipe Notes

  • The pie is at its best on the day of preparation, but can be stored in the refrigerator for up to 3 days. It is highly recommended to serve it at room temperature or even slightly warm.
  • Instead of strawberries, you can use any other red fruit you like, such as raspberries, cherries, blackberries or currants. The flavors of course will vary accordingly. You can also combine different types of fruit.
  • Gluten-free version: Use gluten free flour mix in the same amount instead of all-purpose flour.
  • Dairy free: Use 160 grams of cold coconut oil instead of butter. You can also use margarine or a vegan butter in the same amount instead of the butter. Soy milk or any other plant-based milk is used to brush the pie.
  • The recipe can also be prepared with 80% whole spelt flour.
  • You can use homemade or store-bought strawberry jam of good quality.