- 1/2 cup plus 1 tablespoon sugar, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 cups fresh strawberries (about 1-1/4 pounds), sliced
- Pastry for double-crust pie (9 inches)
- 2 tablespoons 2% milk
- Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat.
- On a lightly floured surface, roll one half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim. Add filling.
- Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar.
- Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning.
- Remove foil. Cool on a wire rack 1 hour before serving. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Double-Crust Strawberry Pie
Sort By :
I prepared this pie for the first time 7/4/14 as I had 2 lbs. strawberries which I needed to use up! I used my own pie crust recipe and I did adjust the ingredients: I added 1/4 tsp. ground nutmeg to the sugar-flour mixture and I decided to use 1/4 cup each packed brown sugar & white sugar instead of all white sugar! I added 2 Tbsp. of milk to the berry mixture after filling bottom crust with the berry mixture. I dotted filling with 2 Tbsp. of butter and I used about 1 Tbsp. milk and about 1-1/2 tsp. of remaining sugar, rather than 1 Tbsp. sugar! I'd used a heart-shaped cookie cutter and cut 6 heart-shaped designs in the top crust, and placed some of the dough cut-outs which didn't HAVE the open design on the rest of the crust, then used a paring knife to cut slits in crust which weren't cut with the designs. I baked 40 minutes at 425o F. and I had used a silicone pie crust round to keep edges from getting too browned! The next time, I'll probably place the pie plate on a square of foil and make sure to have the foil cover edges and prevent overbrowning! Fortunately the pie crust round did what it could and the edges weren't overly browned! This pie, when taken out of my oven did look nice and I'm sure that it will taste as good as it looks! Thank you, Patricia Kutchins, for sharing your recipe with Taste of Home!
This is a delicious pie. We had some fresh strawberries from our patch and thought we'd give this a try. It is keeper.
A good pie, although I think I prefer the taste of uncooked berries better. Also, it was a little tart for me, and I couldn't taste the cinnamon. Good, though, while warm, and with some vanilla ice cream on top.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Berry Recipes >
- Comfort Food Desserts >
- Comfort Food Recipes >
- Desserts >
- Easter Desserts >
- Easter Recipes >
- Father's Day Desserts >
- Father's Day Recipes >
- Fruit Pie Recipes >
- Homemade Pie Crust >
- July 4th Desserts >
- July 4th Recipes >
- Labor Day Desserts >
- Labor Day Recipes >
- Memorial Day Desserts >
- Memorial Day Recipes >
- Mother's Day Dessert Recipes >
- Mother's Day Recipes >
- Pie Baking >
- Pie Crust Recipes >
- Pie Recipes >
- Strawberry Pie >
- Strawberry Pie >
- Strawberry Recipes >
- Subscriber-Exclusive Baking Recipes >
- Subscriber-Exclusive Comfort Food Recipes >
- Subscriber-Exclusive Desserts >
- Subscriber-Exclusive Strawberry Recipes >
- Subscriber-Exclusive Taste of Home Magazine Recipes >
- Taste of Home Magazine Dessert Recipes >
- Taste of Home Magazine Recipes >
- Winning Comfort Food Recipes >
- Winning Dessert Recipes >