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Double Crusted Strawberry Pie

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A classic double crusted strawberry pie that balances bright fruit flavor with a tender, buttery shell, perfect for summer gatherings.

Ingredients

Scale
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, diced
  • 1 package pie crusts (store bought or homemade)
  • 1 egg, beaten for egg wash

Instructions

  1. Preheat the oven to 425°F (220°C) and position a rack in the lower third.
  2. In a bowl, toss sliced strawberries with sugar, cornstarch, lemon juice, and vanilla; let sit 10 minutes.
  3. Roll out one pie crust and fit it into a 9-inch pie dish.
  4. Pour strawberry mixture into the crust, dot with diced butter.
  5. Cover with the second crust, trim and seal the edges, and cut slits for steam to escape.
  6. Brush the top crust with beaten egg, sprinkle with sugar if desired.
  7. Bake for 45 to 50 minutes until golden brown and filling bubbles through vents.
  8. Cool on a wire rack for at least two hours before slicing.

Notes

Reduce sugar by two tablespoons if strawberries are very sweet. For vegan version, substitute butter and use plant milk for brushing.

Nutrition

Find it online: https://www.simplefamilydishes.com/double-crusted-strawberry-pie/