Sun-kissed strawberries plucked straight from the farmer’s market find their perfect home nestled in a golden, flaky crust that crackles and melts in your mouth with every bite. This Rustic Sweet Baked Strawberry Pie blends the sweet tang of ripe berries with a buttery pastry that’s as comforting as grandma’s quilt, filling the kitchen with a scent that invites everyone around the table. And oh, this is no ordinary dessert — it’s a conversation starter, a star at potlucks, and the ultimate way to celebrate summer’s bounty. The crust, carefully crafted from chilled, cubed butter worked into flour and just a whisper of sugar and salt, creates those signature flaky layers that give way beneath your fork. Beneath its rugged edges, a humble yet captivating filling of strawberries, sugar, cornstarch, lemon juice, and vanilla simmers in harmony, bubbling up with a glossy sheen that promises a burst of flavor in every slice. Whether you’re chasing a sweet finish to a backyard barbecue or craving a slice of nostalgic comfort, this pie delivers a swirl of sweetness and freshness that feels like a warm hug on a plate.
Every time I slide that rustic pie pan out of the oven, I can’t help but remember the afternoon I spent in my grandmother’s sunlit kitchen, flour dusting my sleeves as we laughed over shared memories. She handed me the rolling pin with a wink, teaching me how to coax dough into a circle that didn’t need to be perfect — the beauty of a rustic pie lies in its charming, uneven edges. Fast-forward to last summer’s block party, and friends couldn’t get enough of those bright red berries peeking out from under the homemade crust. I’ll never forget the gasp when the first slice was cut, the gooey filling spilling over that golden top. And let’s not gloss over the simple joy of seasoning each slice with a scoop of creamy vanilla ice cream, watching it melt into every crevice. This recipe isn’t just about following a formula; it’s about infusing each step with love, laughter, and a taste of summer’s purest pleasures. So let’s roll up our sleeves, dust off that pastry board, and get ready to bake a pie bursting with personality and joy.
KEY INGREDIENTS IN RUSTIC SWEET BAKED STRAWBERRY PIE
Every mouthwatering bite of this Rustic Sweet Baked Strawberry Pie begins with carefully selected ingredients that each play a vital role. From the flour and butter that create a tender, flaky crust to the fresh strawberries that pack a juicy punch of flavor, understanding each component helps unlock your baking potential. With quality pantry staples and a few fresh additions, you’ll see how these simple elements come together to deliver that perfect balance of sweet, tangy, and buttery bliss. Let’s take a closer look at our lineup of star ingredients.
- All-purpose flour
Provides the structure for the pie dough, giving it strength while still allowing those coveted flaky layers.
- Granulated sugar (for crust)
Adds a touch of sweetness and helps with browning, balancing the butter and flour in the pastry.
- Salt
Elevates all the flavors in the crust, cutting through the sweetness and sharpening the overall taste.
- Unsalted butter (for crust)
Chilled and cubed, it’s cut into the flour to create pockets of fat that melt during baking, resulting in a tender, flaky texture.
- Ice water
Keeps the dough cool and prevents the butter from melting prematurely, ensuring a crisp crust every time.
- Fresh strawberries
The star of the show, hulled and halved to deliver juicy bursts of fruity flavor in every bite.
- Granulated sugar (for filling)
Sweetens the berries and draws out their juices, helping to create a luscious, syrupy consistency.
- Corn starch
Thickens the strawberry juices as they bake, preventing a runny filling and ensuring each slice holds its shape.
- Lemon juice
Brightens the filling with a zesty tang, balancing the sweetness and adding a fresh, fruity note.
- Vanilla extract
Infuses the filling with warm, aromatic undertones that complement the strawberries’ natural flavor.
- Unsalted butter (for dotting)
Small pieces are dotted over the filling to add richness and create little pockets of creamy goodness.
- Egg
Beaten and brushed over the crust, it gives a glossy, golden finish and helps any sugar topping adhere.
- Turbinado sugar
Sprinkled on top for a decorative sparkle and a crunchy contrast to the tender pastry.
HOW TO MAKE RUSTIC SWEET BAKED STRAWBERRY PIE
Ready to transform these ingredients into a show-stopping dessert? Follow these step-by-step instructions for rolling, assembling, and baking your Rustic Sweet Baked Strawberry Pie to perfection. Each step is designed to guide you through crafting a flaky crust, stirring up a vibrant filling, and finishing with that signature rustic look that makes this pie so irresistible.
1. In a large bowl, combine the all-purpose flour, granulated sugar, and salt, whisking or stirring to ensure the dry ingredients are evenly distributed.
2. Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your clean fingertips to blend until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
3. Gradually add ice water, one tablespoon at a time, mixing with a fork or spatula just until the dough begins to come together and holds when pressed.
4. Divide the dough into two discs, pressing each into a flat round. Wrap them in plastic wrap and refrigerate for at least 1 hour to firm up the butter and relax the gluten.
5. Preheat the oven to 375°F (190°C) and position a rack in the lower third of the oven.
6. In a separate large mixing bowl, combine the halved strawberries, granulated sugar, corn starch, lemon juice, and vanilla extract. Stir gently until every berry is well coated.
7. On a lightly floured surface, roll out one dough disc into a circle about 12 inches in diameter. Carefully lift and drape it into your pie pan, letting any excess hang over the edges.
8. Pour the strawberry filling into the crust, spreading it evenly, then dot the surface with small pieces of unsalted butter.
9. Roll out the second dough disc to a similar size and lay it gently over the filling. Trim any excess dough, then use your fingers or a fork to crimp the edges together to seal.
10. Use a sharp knife to cut slits in the top crust for venting, allowing steam to escape as the pie bakes.
11. Brush the entire top with the beaten egg, then sprinkle generously with turbinado sugar to create a sparkly, crunchy finish.
12. Place the pie on a baking sheet to catch any drips, then bake for 45–55 minutes, or until the crust is deep golden brown and the filling is bubbling through the vents.
13. Allow the pie to cool on a wire rack before slicing so the filling can set and you’ll get clean, beautiful wedges.
SERVING SUGGESTIONS FOR RUSTIC SWEET BAKED STRAWBERRY PIE
After all that hard work, it’s time to celebrate your creation and serve it in style. Whether you’re dishing out slices at a summer gathering or enjoying a quiet afternoon treat, these serving ideas will help you make the most of your Rustic Sweet Baked Strawberry Pie. From classic accompaniments to creative garnishes, there’s a way to elevate every slice and impress friends and family alike.
- Serve warm slices with a generous scoop of vanilla ice cream for the ultimate hot-and-cold contrast, letting the melting cream mingle with the strawberry juices.
- Top each piece with a dollop of homemade whipped cream flavored with a hint of lemon zest to brighten the fruity sweetness.
- Garnish your plate with a sprig of fresh mint and a light dusting of powdered sugar for an elegant presentation that suits any special occasion.
- Pair the pie with a steaming cup of freshly brewed tea or a chilled glass of sparkling wine to enhance the festive atmosphere and complement the dessert’s rich flavor.
HOW TO STORE RUSTIC SWEET BAKED STRAWBERRY PIE
Keeping your pie tasting fresh and delicious doesn’t have to be tricky. Whether you have leftovers or you’re baking in advance for a gathering, proper storage techniques will help maintain that flaky crust and vibrant filling. Below are reliable methods to store your Rustic Sweet Baked Strawberry Pie so each slice is just as delightful as the first.
- Room Temperature: Cover the cooled pie loosely with aluminum foil or a pie cover and store on the counter for up to 2 days. This helps keep the crust crisp and the filling from becoming soggy.
- Refrigerator: For longer freshness (up to 4 days), wrap individual slices or the whole pie in plastic wrap or place in an airtight container. Chilling also firms up the filling for neater slices.
- Freezer: To freeze for up to 2 months, wrap the entire cooled pie tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator before serving, and warm slices in a low oven if desired.
- Separate Components: If you want maximum versatility, bake and cool the empty crust, freeze it, and store the strawberry filling in a sealed container in the freezer. When ready, thaw both, assemble, and bake for a freshly made taste.
CONCLUSION
Baking this Rustic Sweet Baked Strawberry Pie is more than just following a recipe — it’s an experience that weaves together the simple joys of summer fruit, the art of pastry making, and the warmth of shared moments around the table. From whisking flour and salt to rolling out that imperfectly perfect crust, each step invites you to slow down, embrace the process, and savor the anticipation of taking that first forkful. With its golden-brown exterior, bubbling berry filling, and delightful crunch of turbinado sugar, this pie captures the essence of homemade goodness. Feel free to print out these instructions, pin them to your recipe board, or save a digital copy for all those sunny days and festive gatherings ahead.
I hope you’ve enjoyed this deep dive into crafting a pie that’s as heartwarming as it is delicious. Below you’ll find a handy FAQ to answer any lingering questions, but don’t hesitate to leave a comment if you try the recipe or need help troubleshooting. Your feedback, tweaks, and kitchen stories are what make this culinary journey so special. Happy baking!
Rustic Sweet Baked Strawberry Pie
Description
This Rustic Sweet Baked Strawberry Pie features juicy strawberries coated in sugar and lemon, all enveloped in a golden flaky crust that’s sure to please. A delightful addition to any dessert table!
Ingredients
Instructions
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In a large bowl, combine the flour, granulated sugar, and salt.
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Add chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
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Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough begins to hold together.
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Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
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Preheat the oven to 375°F (190°C).
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In a large mixing bowl, combine halved strawberries, granulated sugar, corn starch, lemon juice, and vanilla extract. Stir until the strawberries are well coated.
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Roll out one dough disc on a floured surface to fit your pie pan. Gently place it into the pan.
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Pour the strawberry filling into the crust, then dot with butter pieces.
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Roll out the second dough disc and lay it over the filling. Trim excess dough and crimp edges to seal.
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Cut slits into the top of the pie for venting.
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Brush the dough with beaten egg and sprinkle with turbinado sugar for a crunchy topping.
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Place the pie on a baking sheet to catch any drips and bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
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Allow the pie to cool on a wire rack before serving to set the filling.
Note
- Ensure your butter and water are very cold to achieve a flaky crust.
- For a glossy finish, use the egg wash generously on the pie crust.
- You can substitute strawberries with other berries or a mix for variety.
- This pie is perfect served warm with vanilla ice cream or whipped cream.
