When my friend Christin wrote a post about strawberry picking and baking with your toddler, she made it sound so fun that I knew I had to take my family berry picking too. In Virginia, it is prime strawberry season right now so we headed to Wegmeyer Farms and spent the morning with our neighbors filling baskets of strawberries and getting extra muddy. I had never been berry picking before, but it was so much fun and the price (at least where we went) was awesome! $26 for the whole fam to go, plus it came with a HUGE basket of berries to fill. We had enough strawberries for pie, to freeze for smoothies and for munching all week long.
The next day, Aiden and I made strawberry pie. Now, this recipe is Old Fashioned, and what I mean by that is no gelatin needed, and baking is required. It’s the kind of pie where you toss your berries with sugar and cinnamon, place in the pie-crust and bake until done. My kind of pie, for sure. I also got a tiny bit fancy with a make-shift basket weaved pie-crust topper. It’s not actually weaved but it looks like it is and that my friends, is a win for me.
So here you go, old fashioned Strawberry Pie, perfect for summer and using some of your berry haul that you picked at the farm. Enjoy!
Old Fashioned Strawberry Pie
Ingredients
- 6 cups fresh strawberries sliced
- 1/2 cup cornstarch
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp lemon juice
- 1/4 tsp salt
- 1 box refrigerated pie dough 2 disks of pie dough, thawed
- 1 egg
- additional sugar for sprinkling on pie crust
Instructions
- Thaw your pie dough according to package directions.
- Slice your strawberries and place in a large bowl. Add the cornstarch, white sugar, brown sugar, cinnamon, lemon juice and salt to the bowl of strawberries. Mix gently until berries are evenly coated.
- Preheat the oven to 400F degrees.
- Place one disk of the pie dough in the bottom of a pie dish.
- Spoon the strawberry filling into the pie crust, making sure to not add the juice from the bottom of the bowl (so that your pie won't be soupy or soggy).
- On a floured surface, cut your second pie dough disk into strips about 1/2 inch or 3/4 inch thick. Arrange strips vertically on top of the pie and weave strips horizontally through the vertical strips (or just place strips horizontally across like I did, going for a make-shift weave effect).
- In a small bowl, whisk the egg and brush the top of the pie crust with egg wash. Then sprinkle lightly with sugar.
- Bake the pie in preheated oven for 20 minutes at 400F. Then, turn the oven down to 375F, cover your pie with tinfoil or pie guards to prevent burning and bake for an additional 40-45 mins until the crust seems done.
- Cool the pie for 3 hours at room temperature before serving so that the juices can thicken.
