DoubleCrust Strawberry Pie Recipe Taste of Home

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Fold the dough in quarters and place it in a 9" pie pan. Unfold and line pie pan. Roll out the remaining dough and cut into 3/4" strips and weave in a lattice on top of a 10" cardboard cake board and freeze for 15 minutes. Spoon filling into pie shell, slide partially frozen lattice crust over the filling. Trim and crimp the edges.

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Add the honey and water. In a small, separate bowl, mix sugar and cornstarch, then add all at once to the berries. Bring the strawberry mixture to a boil over medium-high heat, stirring constantly. Boil and stir until the mixture thickens, about 1 to 2 minutes. Remove from the heat and stir in the vanilla.

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Step 3 Make the filling and assemble: Fold whole strawberries into strawberry puree and transfer to baked piecrust, piling the berries high in the center. Step 4 Just before serving, make the whipped cream: Whisk together cream, sugar, and vanilla with an electric mixer on medium speed until medium peaks form, 1 to 2 minutes.

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Bring to a boil, stirring constantly. If using, stir in food coloring. Continue cooking and stirring until thick and clear (about 3 more minutes). Remove from heat and allow to cool for 10 minutes. Arrange the remaining 5 cups of berries in the baked pie shell. Spoon the glaze over the berries, coating each one.

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Combine the remaining 3 cups berries and 3/4 cup sugar in a mixing bowl. Stir in the tapioca mixture, lemon juice, lemon zest, and mint (if using). Roll the other half of dough into an 11-inch circle. Turn the filing into the pie shell and smooth the fruit with a spoon to level it off. Dot the filling with the butter.

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Add remaining sliced strawberries to prebaked pie crust. Spread evenly. Pour cooled strawberry glaze over the sliced strawberries, spreading evenly. Place fresh strawberry pie into refrigerator to set the filling for a minimum of 4 hours or overnight. Once the filling has set, slice and serve with sweetened whip cream.

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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). If your oven runs hot, set it to 375 degrees Fahrenheit (190 degrees Celsius). (Use an oven thermometer to ensure the correct temperature) Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling.

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Brush the egg wash over pie crust, then sprinkle with sugar. Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving.

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Instructions. Preheat oven to 425 degrees. Line pie plate with first pie crust and put in the refrigerator to stay cold. Slice all your strawberries and toss with sugar, flour and cinnamon. Pour mixture into the pie plate and cover with second pie crust.

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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.

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Step 2. To make the filling, preheat the oven to 425 degrees. In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside. Step 3. On a lightly floured surface, roll out one dough round to fit a 9-inch pie plate. Fit the dough in the pie plate and spoon in the filling.

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Set aside enough whole berries (apx. 11 oz) to fill the pie shell. Prepare remaining berries (apx. 7 oz) for crushing by cutting up the berries into 3-4 pieces each. Place in bowl and, using a potato masher, crush enough strawberries to make ¾ cup. In small saucepan, combine cornstarch, sugar, and salt.

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Step 2. Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.

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Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450℉. Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk.

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Place pie on baking sheet and bake for 15 minutes, then reduce the temperature to 350°F and bake the pie for 30-35 minutes more, or until the crust is golden and the strawberry filling is bubbling. Remove from the oven and allow to cool completely before serving - 4 hours or so will help the pie cool and set.

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Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily. Yield: pastry for 1 double crust pie or 2 single crust pies.