Who would’t love going back in time just to have a bite of they’re grandma’s strawberry pie baked from scratch?
Smelling that fresh baked pie smell… Being the one to have the first bite… Not to mention licking the bowls while waiting for the yummy goodness to bake!
Strawberries began making an appearance on the fresh market lately, so pie season is officially open!
Even though nothing compares to Nanna’s pies, turns out baking one from scratch is not all that complicated!
With this type of pastry pie, the good news is you can replace the strawberries with any other fresh fruit: wild fruit or other berries, apricot, plums… Or you could just use jam or chocolate cream and not add any fruit at all!
Now, lace your aprons and let’s start baking!
| Prep Time | 1.5 hours |
| Cook Time | 30 minutes |
| Passive Time | 1 hour |
| Servings |
pie
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- 7 oz sugar (200 grams)
- 10 oz butter (300 grams)
- 21 oz white flour (600 grams)
- 2 eggs
- 1 lemon (for the zest)
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pound strawberries (1/2 kilogram)
- 8-9 tablepoons sugar (about 150 grams)
- 1 jar jam (whichever you prefer, I used wild fruit)
Ingredients
Pastry dough
Pie filling dough
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- First, prepare all your pastry dough ingredients: measure everything, grate the lemon zest, etc.
- Prepare your pie filling ingredients as well: wash & cut the strawberries into small pieces, measure the sugar, squeeze the lemon juice.
- While you're at it, prepare your baking tray as well: cover it in butter, then flour.
- First, mix together the sugar with butter, a pinch of salt and the lemon zest.
- Then, add the eggs, flour and baking powder and mix well. You can either use a hand mixer or your hands to form the dough.
- Now, take the 'dough ball' you just obtained, divide it into 2 equal parts and put it in the fridge for about 30 minutes.
- While the pastry stays in the fridge, prepare the strawberry pie filling.
- In a large pan, add strawberries, sugar and lemon juice.
- Bring it to boil (it will only take a couple minutes) and stir regularly until all the sugar melts away.
- Your pie filling is ready, let it cool.
- After half an hour, roll 1 part of the dough onto your kitchen table and, with a rolling pin, spread into a thickness of about 5 mm.
- Using both hands, gently place the dough into the tray you prepared earlier and, very gently, press the dough all over to help adhere uniformly to your baking tray.
- Now, cut the excess raw pastry dough and begin filling the pie up.
- Add a layer of your fruit jam, then add your strawberry pie filling on top (if your filling is too liquid, simply avoid pouring it all on the pie and add only the strawberries)
- Now, take the other half of your pastry dough and spread it into a thickness of about 5 mm (just like you did with the first one).
- Using either a cookie cutter, or a glass, or simply a knife, think about ways to decorate your pie.
- I decorated mine by cutting round shapes (using a drinking glass) and little stars and placing them on top of the filling.
- Now... place your pie in the fridge for another 20-30 minutes!
- Bake your pie in the oven, at 350°F (180°C) for about 30 minutes or until golden-brown.
The passive time the dough and raw pie need to spend in the fridge is important.
It prevents the pastry from getting too soft and losing it's shape.
Also, it helps prevent the butter (in the dough) from melting too quickly, which could result in a pie soup rather than a perfectly baked pie!