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Double-Crust Strawberry Pie

The first time I made this pie it was delectable, so I wanted to share it. Fresh strawberries sprinkled with cinnamon make a delicious pie served warm or slightly chilled. —Patricia Kutchins, Lake Zurich, Illinois
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    8 servings

Ingredients

  • 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
  • 2 tablespoons 2% milk

Directions

  • 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 half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling.
  • Roll remaining dough into 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.
Pastry for double-crust pie (9 inches): Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
Nutrition Facts
1 piece: 334 calories, 14g fat (6g saturated fat), 10mg cholesterol, 203mg sodium, 49g carbohydrate (20g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • ldouglas1996
    Dec 31, 2017

    No comment left

  • delowenstein
    Jul 4, 2014

    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!

  • spavinaw
    Jun 6, 2014

    This is a delicious pie. We had some fresh strawberries from our patch and thought we'd give this a try. It is keeper.

  • vewebber58
    May 28, 2014

    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.