- 7oz (1 2/3 Cups) All-Purpose Flour/ Plain Flour
- 1/4 Teaspoon Salt
- 4oz (8Tablespoons) Cold & Cubed Unsalted Butter, you can use Salted Butter just don't add the additional salt
- 3 Teaspoons Ice Cold Vodka
- 4-6 Teaspoons Ice Cold Water
- Turbinado Sugar
Strawberry Pie Filling
- 2lb (32oz) Strawberries, cleaned and hulled, divided
- 2oz (1/4 Cup) Water
- 2oz (1/4 Cup) Lemon Juice
- 3 Tablespoons Cornstarch
- 150 grams (3/4 Cup) Granulated Sugar
- 1 Teaspoon Vanilla Extract
- Fresh Whipped Cream
- In a large bowl combine the all-purpose flour and salt. Then add your cold cubed butter, I like to use a dough blender to incorporate the butter into the flour. You want to mix the butter in until you get pea-sized amounts of butter left.
- Add ice-cold vodka and 4 teaspoons of ice-cold water but you may need more water. I use a butter knife to cut the liquid in, you want the dough to be moist and just come together, not wet. Use your hands to press the dough all together.
- Shape into a disc shape, wrap in plastic wrap, and chill for at least 30 minutes or up to 48 hours. If you chill the dough for more than 30 minutes you will need to let it sit out for a bit, before you roll the dough out.
- On a clean work surface that has been sprinkled with flour to prevent sticking, use a rolling pin to roll the disc into a 12-inch circle, approximately 1/8 inch. You can roll the pie dough on the rolling pin so it's wrapped around it. Place it in a pie dish and gently press the pie dough into the bottom of the dish, then up the sides and fold the remaining dough (hanging over the edge) over itself and press together to create a finished edge, or use a fork and press flat down on crust for an easy design.
- If you are making a pie like a strawberry pie or banana/chocolate cream pie you want to pre-bake the crust a few hours or a day ahead.
- I prick the dough all over with a fork. Then let the pie dough sit in the freezer for 20 minutes before baking. This helps ensure that your crust does not shrink and ensures a flaky crust.
- After the pie crust has chilled gently place parchment paper to cover the pie and fill the dish with pie weights.
- Bake at 400F/204C for 20 minutes then carefully remove the weights and parchment, brush the dough with an egg wash (egg and water mixed together) I use a silicone pastry brush to brush the egg wash all over. Sprinkle the sugar on top. Then bake for an additional 8-10 minutes or until the pie has a gorgeous shiny golden brown crust! Let the pie crust cool completely. You can bake this the day before filling your pie.
- In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add the slurry, a heaping cup of strawberries, and sugar and cook over low-medium heat for 4-5 minutes, stirring frequently, I use a potato masher to slightly mash some of the berries to create more of a sauce. The strawberry sauce will change from a milky color to a translucent color. Take off of the heat, mix in the vanilla and set aside to cool.
- In a large bowl add the remaining strawberries and slice them in half or quarters so they are smaller, more bite-size pieces. Add the strawberry sauce and combine. Pour strawberry filling into the pie crust and spread it into an even layer. I use my clean hands to arrange the top layer of strawberries so it looks pretty. Cover with plastic wrap and place the pie in the refrigerator to chill for at least three hours. Serve with fresh whipped cream.
- Pie is best served the day it is made but leftovers can be kept in an airtight container in the refrigerator for up to three days, keeping in mind the longer the pie sits the crust will go soggy.
- Prep Time: 25 Minutes
- Chill Time: 3 Hours
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Cook
- Cuisine: American
Keywords: how to make strawberry pie, easy strawberry pie recipe, strawberry pie with no jello