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–+ servings
Freshly baked double crusted strawberry pie with vibrant red strawberries

Double Crusted Strawberry Pie

A classic two-crust strawberry pie filled with juicy strawberries and a flaky golden crust, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Filling ingredients
  • 2 cups fresh strawberries, hulled and sliced (about 8–10 medium strawberries)
  • 1 cup granulated sugar Use a little less sugar if your strawberries are exceptionally sweet.
  • 2 tablespoons cornstarch (or arrowroot for a clearer glaze) Cornstarch gives a glossy, slightly thickened filling; tapioca can also work but needs slightly longer to thicken.
  • 1 tablespoon lemon juice (fresh preferred)
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, diced into small pieces Dot the filling with butter before covering.
Crust ingredients
  • 1 package pie crusts (store-bought or homemade; two 9-inch crusts)
  • 1 egg beaten (for egg wash) Brush the top crust for a shiny finish.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Place the oven rack in the lower third to help the bottom crust bake through.
  2. In a medium bowl, toss the sliced strawberries with the sugar, cornstarch, lemon juice, and vanilla. Let the mixture sit for 10 minutes.
  3. Roll out one pie crust and fit it into a 9-inch pie dish, pressing out air pockets.
  4. Pour the strawberry mixture into the prepared crust, spreading evenly. Dot with diced butter.
  5. Roll out the second crust and place it over the filling. Trim excess dough, press edges together, and crimp or flute.
  6. Cut slits in the top crust to vent steam, then brush with the beaten egg and sprinkle with sugar if desired.
Baking
  1. Bake on the lower rack for 45 to 50 minutes, until the crust is golden and filling bubbles through the vents.
  2. Let the pie cool on a rack for at least two hours before slicing.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 18g

Notes

Serve slices warm or at room temperature with vanilla ice cream or whipped cream. For storage, keep covered in the fridge for up to 3 days or freeze for two months. To reheat, bake at 300°F (150°C) for 8-10 minutes. Don't microwave to keep pastry crisp.

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