There’s just something about pie. Making pie. Eating pie. Pie seems to just bring people together in a way that very few other foods can. In my family, it is not uncommon to visit family or friends with a freshly baked pie in hand… Just because. One doesn’t need a reason or an event to bake a pie. Pie is reason enough.
I think part of the reason that I am drawn to baking pies is that it is a very hands on experience. I could, of course, choose to make the pie dough in my food processor, but I never do. Much like making homemade pasta by hand, I enjoy getting my hands dirty and getting elbow deep in butter and flour as I watch a pie crust transform before my eyes. I love the transformation from a scraggly mess of butter and flour to a smooth, velvety pie dough.
And, it’s so simple. After weighing out the flour and butter, which really only takes a moment or two, there are very few precise measurements required for a pie. I prefer to go by feel when I mix the dough. It seems my fingertips know the right amount of water to add to the crumb mixture much better than my measuring cup does. And, for a pie filling? Fresh fruit, a bit of a thickener (my preference is tapioca, though I also use corn starch in a pinch…), and a hint of sweetener is all a pie really needs. Fruit pies are my favorite, and I like to let the fruit speak for itself for the most part.
Do some pies turn out better than others? Sure! But, of course, that depends on your definition of better. Pie doesn’t have to be perfect. The crust may not be perfectly even on all sides, or the filling may be a bit runny. But, no one will care. After all, you baked a pie for them. Who can complain?
This fresh strawberry pie is my small contribution to the Pie Party 2012. The Pie Party is hosted by Garret, Shauna, Justin, and Ashley. To sample all of the fabulous pies from this year’s party, be sure to check out the Pie Party 2012 Facebook page.
Double Crusted Strawberry Pie
Makes one 9-inch pie
- Dough for a Double Pie Crust
(I used my usual recipe and added a tablespoon of sugar for a touch of sweetness) - 6 cups hulled and quartered fresh strawberries
- 3 tablespoons quick tapioca
- 1 1/2 teaspoons corn starch
- 1/2 cup granulated sugar
- 1 tablespoon cream (or half and half)
- 1 tablespoon raw sugar
Prepare and refrigerate the dough for the pie crust. Preheat the oven to 375°F.
Combine the strawberries, tapioca, corn starch, and granulated sugar in a large bowl and toss to combine. Set aside.
On a lightly floured surface, roll out half of the pie dough into a large circle for the bottom crust. Transfer the dough to a 9-inch pie dish. Fill the bottom crust with the prepared strawberry filling.
Roll out the remaining pie dough. For a standard double crust pie, simply place the top crust on top of the strawberry filling and cut slits in the crust to allow steam to escape. For a lattice top pie (my personal favorite!), cut the dough into strips and weave a lattice pattern on top of the strawberry filling.
Trim the excess dough from the edges of the pie and crimp the edges (either by hand, or with a fork). Brush the top of the pie with the cream and sprinkle with raw sugar. Bake for 45 – 50 minutes, until the top is golden and the filling is bubbly. If the crust starts to brown before the pie is finished baking, simply cover with aluminum foil.
You do make it look so easy! Damn does this pie look good! Love how it oozed out. :-) Ok, that might sound a little dirty.
That is one GORGEOUS pie, Jen! I’m with you…there is something about getting in there and getting your hands dirty! ;) I also *really* feel like a baker when I make pie.
Jen, this pie is stunning! Absolutely stunning. And I’m totally with you on just digging in there. That’s the best part… well, besides eating it! :)
GORGEOUS!
so beautiful – i still haven’t tried a lattice top pie yet. it’s on the list!
Jennifer Schall, that is seriously one of the most beautiful pies I’ve ever seen. Will you make me one in blackberry? :)
Absolutely gorgeous pie, Jen! And I agree, there’s just something about a homemade pie made with love that really does bring people together. Just beautiful!
This looks amazing, beautiful lattice and edges! Funny enough, I actually made a strawberry pie this am, by hand, no food processor. Such a rewarding feeling when the pie comes out of the oven, I love it!
What a gorgeous pie Jen! I adore the lattice crust and the pretty red filling. Those berries are stunning, it makes me want to go strawberry picking!
Can’t stop looking at this pie Jen. It is just beautiful.
The pie looks delish.
my mouth is watering – love strawberry pie!
What a beautiful pie, there’s something so comforting about a classic dessert like this.
This pie is beautiful! You can stop by my place with one of these in hand any time!
Again, I missed the Pie Party but am living vicariously through you! This is beautiful! Love the rustic look!
So I accidentally put the cream in with the strawberries will that be okay or should I start over? Also do you have to put a top on? I ran out of flour. I was making the pie as a last minute type of thing!
Hi, Shelby – Putting the cream in with the strawberries shouldn’t hurt too much. However, I would recommend putting a top on the pie. You could make a crumb topping of some sort instead of the pie crust, but I don’t think the pie will turn out real well without the top crust.
I’m going to be making this pie for one of my 4-H projects.
is this pie best served warm or chilled? Can you make it the day before and chill it/warm it up?
Hi, Jayne – I generally serve the pie at room temperature (or slightly warm from the oven). I don’t recommend cutting into the pie when it’s still hot because it will likely be a bit too runny. You could certainly serve it chilled and make it the day before.
Great! That’s super helpful, thanks so much!
I made this pie yesterday. The bottom crust is okay. But the TOP lattice crust is under-cooked. I followed every direction to a T and also used the ingredients as specified. What makes the TOP CRUST UNDONE?
Hi, Clarice – That has never happened to me before! I always have trouble with my top crust burning or getting too dark before the pie is fully baked. Did you roll it out so that it was thick? Did you add the foil? If you added foil, try skipping the foil next time.
I wrote the comment too early (immediately after taking the pie out from the oven!!). I made the pie as directed without changing a thing. I used a ceramic pie plate. The problems: The bottom crust was also undercooked and stuck. The top lattice crust was underbaked but the fluted edges were looking dark halfway through, so I had to cover just the edges with foil. The top crust (excluding the fluted edge) tasted doughy. The filling cooked fine though. So, I’m confused. I baked it at 375 at 50 minutes (I also double-checked the oven temp. with thermometer). Any suggestion?