Watch the video:
Each bite of this Strawberry Pie is a symphony of flavors, as the simple sweetness of the strawberries harmonizes with the buttery pastry.
| Dough | |
| 8 ounces butter | |
| 1/2 cup brown sugar | |
| 1 teaspoon vanilla sugar | |
| 2 egg(s) | |
| 2 cups self-raising flour | |
| 1 teaspoon lemon juice | |
| 2 tablespoons water | |
| Strawberry Jam | |
| 12 ounces strawberry(ies) | |
| 7 tablespoons sugar | |
| 1 tablespoon cornstarch | |
| 3 ounces water | |
| Strawberry Layer | |
| 6 ounces strawberry(ies) | |
| 3 tablespoons sugar | |
| Decoration optional | |
| 1 egg(s) | |
| 1 teaspoon brown sugar | |
This strawberry pie is a crowd-pleaser. Why? – Because I baked this pie as a gift many times and right after trying a few pieces, everyone was asking for this recipe.
This pie recipe initially belonged to my grandma. She gave me this strawberry pie recipe many-many years ago. I have tweaked and improved with the time. But the main difference between my recipe and her recipe is that she uses sour cream in the dough, and I use a little bit of water with lemon juice (easier on calories 😉 ).
Note: Sour Cream helps to make the dough texture nice and soft, and the dough is perfect for rolling after keeping it in the freezer for 30 minutes. When you bake it the texture of the pie will be crumbly and literally melts in your mouth. So good! 🙂
I also elevated this pie with cookies on top. The last time, my grandma baked this pie she decorated it with some cookies on top, too. It is really cool to serve like that.
This pie is so pretty looking, fun, and very festive! It is perfect any time of the year.
If you plan to make this pie during the winter holidays you can use strawberry jam. Also if by any chance, you have frozen strawberries in your freezer, you can make strawberry jam in 10-15 minutes. You can see how to make strawberry jam in my short video.
This strawberry pie can be served with a dollop of Greek yogurt, a glass of milk, or a cup of coffee. It is also good to serve as a dessert with a glass of sweet red wine or Port wine.
If you want to serve it warm, you can add a ball of vanilla ice cream.
The storage time for strawberry pie leftovers depends on some factors such as:
1. Make dough30 min Mix soften butter with brown sugar, vanilla sugar, lemon juice and water in a bowl. Add two eggs and sifter flour to a mixture. Mix everything together in a bowl. (You can use gloves to make a dough). Divide the dough into 2 parts. 2/3 of dough is used for the lowest layer and 1/3 of dough for the cookies. Place in the freezer for 20 minutes. |
2. Prepare strawberries5 min Prepare ingredients. Wash and slice strawberries. Transfer them to a pot and add 3 tablespoons of sugar and mix. |
3. Make strawberry jam10 min Cook strawberry jam over medium heat until it starts boiling, mash it. After, combine water with cornstarch, mix them well and add to a jam. Mix it once again, until the jam slightly thickens. Transfer jam to a bowl and let it cool (around 15 minutes). |
4. Make pie10 min Grab the pie dough from the freezer, roll out the dough. Grab a baking pan, place a baking paper inside the pan, then transfer a pie layer into a pan. You can cut the endings of the pie before adding strawberry jam (watch the video instruction). Add strawberry jam on top of the dough. Slice the rest of fresh strawberries, add a little bit of sugar to them, mix and add them on top of the jam. |
5. Decorate and bake55 min Roll out the second part of the dough and make cookies using cookie cutters that you like. Add them on top of the pie. Whisk one egg and grease the pie with it. Sprinkle a little bit of sugar on top and bake for 45-55 minutes in the oven 350-375 degrees F or 175-185 Celcius (depends how your oven bakes). You want to make it golden brown and not burnt, so adjust accordingly. (I baked this pie 45 minutes on 375). Turn off the oven and leave the pie in the oven for extra 10 minutes just to rest. This is optional. |
6. ServeYour Strawberry Pie is ready. Enjoy! |
