Easy Covered Strawberry Pie
Submitted by lynn in ma
Covered strawberry pie bakes fresh berries into a juicy, cinnamon-kissed filling thickened with cornstarch, all tucked between two flaky pie crusts. An old-fashioned double-crust strawberry pie, not the usual no-bake glaze version.
YIELD
8 servingsPREP
20 minCOOK
35 minREADY
55 minMost strawberry pies pile fresh berries into a baked shell under a shiny glaze. This one is different, and old-school: a true double-crust pie where the strawberries bake right inside, going jammy and concentrated under a flaky golden lid.
Cornstarch is what saves you from a soupy slice. Strawberries throw off a lot of juice as they bake, so tossing them with cornstarch (or flour) and sugar gives the filling the body it needs to set into a sliceable, glossy interior instead of running off the plate. A little cinnamon and a hit of lemon zest sharpen and deepen the berry flavor.
Dotting the filling with butter adds richness, and cutting vents in the top pie crust lets steam escape so the crust crisps and the filling thickens properly. The hardest part is the wait: let it cool completely so the filling sets before you cut in.
Chef Tips
- Toss the berries thoroughly with the cornstarch and sugar so the filling sets evenly, not soupy.
- Cut plenty of vents in the top crust so steam escapes and the filling thickens instead of bubbling over.
- Cool the pie completely before slicing. Warm filling will run all over the plate.
Variations
- Mix in rhubarb or other berries for a strawberry-rhubarb or mixed-berry pie.
- Brush the top with milk and sprinkle sugar for a sparkly, golden crust.
- Add a pinch more cinnamon or a splash of vanilla to the filling.
Ingredients
Directions
Preheat oven to 425℉ (220℃).
Lay one piece of the pastry dough into a 9-inch pie plate.
In a large bowl, combine well the sugar, cornstarch (or flour), cinnamon and lemon zest (if using). Add the strawberries and mix gently but thoroughly so that all are covered with the sugar mixture.
Pour into dough-lined pie plate; dot strawberries with the butter. Cover with the second piece of pastry dough; crimp edges. If desired, brush top with milk and sprinkle with sugar. Cut slits in top to vent.
Bake 35 to 45 minutes, until crust is nicely browned and filling is bubbly.
Cool completely on wire rack.
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