Can someone please tell me how it is already spring!?! When did that happen! I feel like I just woke up one day and it was warm and sunny and the end of March. I am not complaining though, can’t argue with sunshine!
Despite all the gorgeous weather we’ve been having in Austin, seems like between work and the recent SXSW festival, I have barely had time to enjoy it. In between errands and meetings I always try to sneak away for 5 or 10 minutes to walk my walk dog and catch some rays. All that vitamin D sure does put some more pep in my step!
Also, I would like to ask, when did I become my mother and talk about how quickly time flies and how I love taking walks? For real though, it so weird how people tell you you’ll grow up but you never really believe it… until one day, you’re like “oh wait, I sound exactly like my parents!” Seriously. It is a bit of a weird feeling when that happens. Please tell me I am not the only almost 30-something experiencing these types of feelings? Haha, at least it makes for a good laugh!
As I continue on my pie and tart making adventure this year, I always stumble over whether to get super creative or go more classic like my last steak & ale pie. I decided for classic again for today’s recipe, I figure learning the basics is the first step in becoming an expert!
Besides, all that sunshine makes for some very fine strawberries and I figure it is best to just let them do their thing in this pie with minimal invention. Plus, I totally latticed (is that a word?) the crust. Yes, lattice! Do it! It was way easier than I thought!
Most people go no-bake with strawberry pie, but really, give this baked strawberry pie a try. It’s absolutely amazing!
Baked Strawberry Pie Recipe
- 1.25 All-Purpose Flour
- 0.5 Salt
- 0.5 Water Cold
- 7 Butter Cold
- 2 Strawberries Fresh
- 0.33 Brown Sugar
- 0.33 Granulated Sugar
- 0.25 Cornstarch
- 2 Fresh Lemon Juice
- 0.5 Salt
- Sift flour and salt together. Cut butter into cubes and place in freezer for 5 minutes to get cold.
- Using a fork, stir butter cubes into flour mixture until well coated.
- Add water and use hands to work dough into a ball.
- Place dough in the freezer for 15 minutes to get cold again.
- Work dough until smooth on a floured surface. Separate into two equal parts.
- Roll out each dough ball until as thin as a penny.
- Set aside.
- Dice strawberries removing tops.
- Combine strawberries with sugars, lemon juice, salt and cornstarch in a large pot.
- Heat over medium until sugar dissolve.
- Let filling sit and cool for 15 minutes.
- Press one pie crust into a pie pan. Fill with strawberry filling.
- Cover with remaining pie crust. You can use a lattice design or cover and cut a few slits. Pinch edges together.
- Cover with foil and bake for 35 minutes at 400°F.
- Remove foil and drop oven temperature to 350°F and finish baking for about 15-20 minutes or until crust is golden brown and filling is bubbly.