May. School was finally out! I woke up early to the fresh summer breeze rustling through my curtains as the sun tried to peek through. Birds sang in the woods nearby. Summer was not a time for sleeping in. I went outside for my morning chores, feeding the dog, chickens, and pony. On my way back inside to enjoy my breakfast on the back porch, I made sure to peek in the strawberry beds. The blossoms were gradually forming into berries–it wouldn’t be long until fresh Strawberry Pie from Scratch would baking in the kitchen!
By the end of May, the first ripe strawberry would appear. Of course Lauren and I would argue over who got the first one…or we’d have to cut it in half. But as we got into June, berries were in full swing and we couldn’t seem to keep up with them! My mom bustled around the kitchen making jam, muffins, mascarpone pie, and strawberry rhubarb coffeecake. We’d pile them on pancakes, waffles, yogurt, or just eat them straight out of the patch. But you couldn’t call it June in our house without a fresh strawberry pie!
Note: this pie is best enjoyed on the back porch during thunderstorms on a cool summer night.
An essential part of this recipe is using a pie crust from scratch. Over the past few months I’ve finally perfected my technique! The first pies I made were with my grandma–she’s literally a pie queen! She never measures a thing and they ALWAYS turn out perfectly. When I started making pies on my own, I tried to do it by guess and they never turned out quite right. Thankfully, I was able to figure out the perfect ratio and now I get consistently delicious results. I’m starting to reach the point of being able to guess a little bit, but I’m still going to need some more practice!
Related to Strawberry Pie from Scratch
Strawberry Pie from Scratch
- 1 ¼ cup all purpose flour
- ½ cup cold butter
- ¼ cup ice cold water
- Pinch of salt
- 4 cups fresh, local, organic strawberries (divided)
- ⅓ cup raw, local honey
- ½ cup sugar
- 3 Tbsp arrowroot starch
- ¼ tsp salt
- 1 tsp butter
- 8 oz heavy cream
- ¼ cup powdered sugar
- ¾ tsp pure vanilla extract
- In a large bowl, mix the salt with the flour.
- Cut in the butter and break it into pea sized pieces using your hands or a pastry blender.
- When the butter is well-incorporated, add the water one tablespoon at a time. Mix the dough with your hands until it all comes together. Add more water or flour as needed.
- Wrap the dough in plastic wrap and chill for at least 30 minutes. Meanwhile, preheat the oven to 400°F.
- When the time is up, roll out the dough about ¼ inch thick on a well-floured surface. Transfer to a pie plate and press it down into the bottom. Remove the extra crust around the top and crimp the edges.
- Take a fork and poke holes in the bottom of the crust. Then take a piece of aluminum foil and press it into the pan. Fill the pie plate with dry beans, rice, or sugar to act as pie weights. (Or you can just use pie weights if you have them).
- Bake for about 15 minutes or until the crust begins to brown. Remove from oven and set aside to cool.
- Take half of the strawberries and cut off the stems. Then arrange the berries on the baked piecrust, hull side down.
- In a saucepan, put the rest of the strawberries, honey, sugar, cornstarch, and salt. Cook on medium/low until combined and thickened. Remove from heat and stir in butter.
- Allow the sauce to cool before pouring over the strawberries and pie crust. Chill before serving with homemade whipped cream.
- Using a stand mixer or electric hand mixer, beat the whipping cream until stiff peaks beg into form. Slowly add the vanilla and sugar and continue whipping until it reaches desired consistency. Scoop a generous dollop on a slice of pie and enjoy!