Fresh Strawberry Pie

Fresh Spring strawberries gloriously fill this fruity, old-fashioned, lattice top pie.
Fresh Strawberry Pie

Fresh Strawberry Pie

By Sue Lau | Palatable Pastime

It’s March 14th and you know what that means. Pi. And more Pie.

And on a note of mathematical significance, it might be both auspicious and utterly disappointing that the planet lost Stephen Hawking today, one of the greatest minds of our generation.

So I want to dedicate this pie to him, that he might exist somewhere right now,  totally healed of broken body at last, with a slice of pie in hand. Here’s to you, sir. Thank you for your contributions to math and science.

Fresh Strawberry Pie

Be sure to look over all the pi(e) recipes below. There is quite a load of them, enough to keep us baking for weeks and months on end. Enjoy. And  since I am late- I am  off. Tomorrow is Cherry Cake, British Bake-Off style. Join me please. Let’s hope I don’t muck it up, and that I get it posted on time as well!


Fresh Strawberry Pie

Strawberry Pie

  • Servings: 6-7
  • Difficulty: moderate
  • Print

Fresh Strawberry Pie


  • 2-1/2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup very cold water

Crust  Method:

  1. Pulse flour, sugar and salt once in the food processor to stir, then add cold butter cubes, pulsing a few times more until crumbly.
  2. Add the water through the chute in a thin stream,  pulsing a few times as you do until  dough comes together.
  3. Divide  dough into two disks,  wrap in plastic wrap and refrigerate 30 minutes to an hour.
  4. When ready to assemble pie, roll out disks one at a time, 1/8 inch thick, with the first disk lining a deep dish pie plate.
  5. Trim  edges and  flute the dough in the plate, line with parchment and pie beads or dry beans, and blind bake at 425°F. for 12 minutes.
  6. Remove  pie crust and cool while you prepare the filling.

Filling Ingredients:

  • 3 pounds fresh strawberries, hulled and quartered
  • 3/4 cup  granulated sugar
  • 1/2 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon orange extract
  • 1-2 tablespoons heavy cream (crust topping)
  • 1-2 tablespoons coarse sparkling sugar (crust topping)


  1. Prepare pie dough and blind bake bottom crust.
  2. Place strawberries, sugar, cornstarch and lemon juice in a saucepan; cook over low heat until  mixture thickens then remove from heat and stir in the extract; cool.
  3. Roll out second half of pie dough an eighth inch thick and use a pastry wheel to cut strips.
  4. Place strawberry filling into the bottom crust.
  5. Top filling with crust strips.  interweaving them; when all are on there trim  the edges and press the ends down onto the edges of the bottom crust.
  6. Brush top lattice lightly with heavy cream and sprinkle with coarse sugar.
  7. Bake pie at 375°F. for 50-60 minutes until browned and filling is firm.
  8. Cool completely before slicing and serving.

From the kitchen of

Pi Day Pie Recipes


Fresh Strawberry Pie

10 responses

    • Thanks! The red is fabulous, right? So much more red than a strawberry rhubarb pie (a bit more pink from the rhubarb).

  1. Now you have me craving strawberry pie! I love how beautiful yours turned out. I’ll have a slice with you in honor of Stephen Hawking, Pi Day and Einstein’s birthday!

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