This big guy strawberry pie gets its funny name from the BIG strawberry flavor it hosts – fresh berries and berry jam help to boost the flavor way up here.
June has arrived! And with June, brings all the strawberries!
As you may know, I’m not a big pie maker. Double-crusted pies especially intimidate me a bit still. But because I loooove pie in general, I’m not against forcing myself to become a better pie baker. Tough job, really.
And a few weekends ago, when my mom was here to visit, we tackled this strawberry pie. Well, not tackled, actually; it really was quite an easy pie to make! I say tackle because I taught my mom how to make pie dough that day!
Yep!! She has only ever used store-bought dough for her pies and I have been trying to convince her for yeeeears to try making her own. She was nervous but excited to learn.
So we busted out the food pro and in 5 minutes we had pie dough. Now, I’ve talked a lot in the past about the benefits of making dough by hand and leaving all that “visible butter” in the dough to create amazingly flaky layers but the food pro works just as great for pie dough, especially if you’re short on time.
The strawberry filling for this strawberry pie comes together in a snap and if you have little or big hands to help hull the strawberries, all the better. Extra hands are always welcome here. The filling recipe does call for a fair amount of arrowroot or cornstarch (½ cup) and I would definitely cut back a bit next time since it turned out a little…I don’t know, gummy?
I think that’s the right word. Neither Kyle nor my mom seemed to notice this but maybe I’m just picky. (yes, that’s exactly it, actually.) So I scaled back on the cornstarch a little bit in the recipe version below.
Despite my tiny gripe about the filling, this was a seriously delicious strawberry pie. The crust itself was killer and mom declared it to be the best pie crust she’s ever eaten. For me, this crust is definitely in my top 5 favorites that I’ve made before and I wouldn’t hesitate to use it again for other recipes. She was also blown away at how easy it was to make pie dough – even dough for a double-crusted pie!
I suspect we’ll be making more pie together in the future which is just fine with me. Because: pie!!
Other pie dough recipes:
Big Guy Strawberry Pie
- Prep Time: 25min (active) + 1-2hrs (inactive chill time)
- Cook Time: about 55min
- Yield: 12-16 servings
In addition to cutting back on the cornstarch as I noted above, I also cut the sugar down a bit because with the addition of some strawberry jam, the pie was quite sweet. The pie is meant to be really big on the strawberries and while the jam adds another layer of strawberry flavor to the pie, it also adds a bit of extra sugar.
For the pie dough:
2 ½ cups all-purpose flour
2 tbsp granulated sugar
1 tsp Kosher salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
6 to 8 tbsp ice water
For the strawberry filling:
¾ cup granulated sugar
¼ cup cornstarch
½ tsp ground cinnamon
Heavy pinch of Kosher salt
1 ½ quarts fresh strawberries, hulled and sliced (about 5 cups sliced berries)
¼ cup strawberry jam or preserves
For the top of the pie:
1 large egg
2 tbsp water
2 tbsp coarse sugar
To make the dough: In a food processor fitted with the steel blade, combine the flour, sugar, and salt with the machine on for 30 seconds. Plunk the butter pieces into the flour mixture and pulse a few times until the butter is the size of peas.
With the processor running, drizzle the 6 tablespoons of the ice water through the feed tube and let the machine run until the dough forms a sandy mixture that holds together when you squeeze it – you’ll hear the sound change once this happens. If the dough has trouble coming together, add the remaining water and process until it comes together.
Dump the dough out onto a work surface and knead it a bit to bring it together into a ball. Divide the dough into 2 pieces, one slightly larger than the other, and shape them into discs. Wrap the discs tightly in plastic wrap and refrigerate for at least 2 hours or freeze for 1 hour.
To make the filling: In a large bowl, whisk the granulated sugar, cornstarch, cinnamon, and salt together. Stir in the strawberries and jam; set aside.
Preheat oven to 425° F. Place a 9-inch round pie dish on a large baking sheet.
To assemble and bake: Place the large piece of dough on a lightly-floured work surface, leaving the second piece of dough in the fridge or freezer. Roll the dough into an 11-inch circle, adding more flour to the work surface as needed to keep the dough from sticking. Gently lay the dough into the bottom and up the sides of the pie dish.
Place the dish in the fridge while you roll the second piece of dough into a 10-inch circle to keep it cold. If desired, use a cookie cutter or piping tip to cut out shapes from this piece of dough.
Remove the pie dish from the fridge and pour the strawberry filling over the bottom piece of dough. Lay the second piece of dough over the top of the filling and crimp or flute the bottom and top pieces of dough together at the edges, trimming the bottom dough as needed if there is too much in areas.
Return the pie to the fridge and allow it to chill for 30 minutes.
Whisk the egg yolk with the water in a small bowl. Place the pie dish on a large baking sheet and brush the top of the dough with the egg wash. Sprinkle the coarse sugar over the top of the pie.
Bake in the center of the oven for 15 minutes then reduce the temperature to 350° F and bake for another 35 to 40 minutes, until the pie is golden brown. If it seems to be browning too quickly, loosely cover the pie with a piece of aluminum foil.
Transfer the pie to a wire rack to cool completely before slicing and serving. At room temperature, the pie filling will likely run when cut. If this matters to you – it doesn’t much matter to me – chill the pie for a few hours before serving.
adapted from Sugar Butter Flour: The Waitress Pie Book (recipes from Jenna Hunterson)
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