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Double-Crust Strawberry Pie

Total Time

Prep: 25 min. Bake: 35 min. + cooling

Makes

8 servings

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
Double-Crust Strawberry Pie Recipe photo by Taste of Home

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

  1. Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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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