Strawberry{licious} Pie

Note: This is the first time I made the Pate Brisee crust on a super hot summer day. Needless to say it got soft very fast from a chilled state, and wasn’t the easiest thing to roll out because of the softness. It’s still delicious but be careful not to get it too thin like I did. Roll it around your rolling pin and onto your greased pie pan. Or, use a different recipe. Or, make pie in the winter. Or, eat up and who cares anyway.

Earlier this summer we picked 12 pounds of strawberries, which I promptly processed and vacuum froze for smoothies. Really though, all I wanted was pie. I have yet to make a single strawberry smoothie but the thought of pie is staring me down every time I open that freezer. Consider it done.

I started off with my very favorite pie crust ever, Pate Brisee. I love it because it’s versatile and delicious. I adapt my recipe from the Martha Stewart version. Her version doesn’t call for any spices in the crust besides sugar and salt. When I use it as a savory crust I like to add a teaspoon of herbs which compliment the filling. When I use it as a sweet pie crust I like to add a 1/2 teaspoon cake or pumpkin pie spice for just a little kick. This is just my preference.

Pate Brisee Pie Crust {adapted from Martha Stewart}


  •  2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon cake spice
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 1/4 cup ice water
  1. In the bowl of a food processor, combine flour, salt, sugar and cake spice. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. Slowly add water through the feed tube while the machine is turned on. Pulse until dough holds together. The dough should not be wet or sticky, but should still hold together if squeezed. If it is crumbly, add more ice water a teaspoon or so at a time. I find that 1/4 a cup is sometimes too much.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
  • 1 quart strawberries or 1 large package frozen strawberries, thawed and drained (reserve drained juice)
  • 3/4 cup reserved juice, or water
  • 4 tablespoons cornstarch
  • 1 cup sugar
  • 1/4 cup reserved juice, or water
  • 1 tablespoon lemon juice
  • 1 cup sliced berries, fresh or frozen, thawed and drained
  • whipped cream
  • whole berries for garnish
  1. Combine strawberries and water in saucepan. Cook until just softened, about 4 or 5 minutes. (Let frozen berries thaw; heat but don’t cook them.)
  2. Mix together cornstarch, sugar, and water until smooth; add to hot berries. Cook over medium heat until sugar and cornstarch are dissolved.
  3. Add lemon juice; immediately remove from heat and let cool.
  1. Preheat oven to 425 F.
  2. Thaw one of the crusts and roll into a 9 inch round. Grease the bottom of the pie pan and lay the crust on the bottom.
  3. Partially bake the bottom crust on 425 F for about 15-20 minutes. Pull out of the oven and fill with the Strawberry filling.
  4. Cover with foil and bake for an additional 30 minutes.
  5. Let cool so it sets up – if you can wait.
Happy Pie Making In A Hopefully Cooler Kitchen,

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