Description
This Strawberry Pie with Strawberry Crust is a fresh, fruity twist on a classic dessert. With a naturally pink, buttery crust made from freeze-dried strawberries and a juicy, sweet filling, this pie is both eye-catching and delicious. Perfect for spring and summer celebrations, this recipe is a crowd-pleaser for any occasion.
Ingredients
Scale
For the Crust:
- ½ cup freeze-dried strawberries
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ cup ice water
For the Filling:
- 5 cups fresh strawberries, hulled and halved
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 2 tablespoons cornstarch
For Finishing:
- 1 egg white + 1 tablespoon water (egg wash)
- 2 tablespoons sanding sugar or granulated sugar
Instructions
- Pulse freeze-dried strawberries into a powder and mix with flour, sugar, and salt in a food processor. Add butter and pulse until crumbly, then gradually add water until dough forms. Chill for 30 minutes.
- Toss strawberries with lemon juice, vanilla, sugar, and cornstarch. Let sit for 15 minutes.
- Roll out one dough disk to line a 9-inch pie plate. Add strawberry filling.
- Roll out the second dough disk and create a lattice top. Seal and crimp edges.
- Brush with egg wash, sprinkle sugar, and bake at 425°F for 15 minutes. Lower to 375°F and bake for 30–35 minutes. Cool before serving.
Notes
- Blind bake the crust for 10 minutes for extra crispiness.
- Customize the filling by adding rhubarb, blueberries, or raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American