Deep-Dish Strawberry Pie
Submitted by catlady
Fresh strawberries baked under a flaky single-crust pastry with just sugar, flour, and butter. This rustic deep-dish strawberry pie is simple, juicy, and begs for a dollop of whipped cream.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minSometimes the best desserts are the ones that barely need a recipe.
Four cups of ripe strawberries tossed with sugar and a little flour, piled into a baking dish, dotted with butter, and topped with a single round of pastry.
That’s it. No lattice work, no blind baking, no fuss.
The berries bubble and burst underneath that golden crust, creating their own thick, jammy sauce.
Serve it warm with a generous cloud of whipped cream and watch people fight over the last spoonful.
Kitchen Tips
- Adjust the sugar based on how sweet your berries are. Peak-season fruit needs less, out-of-season needs more
- Cut generous slashes in the pastry top so steam escapes and the crust stays crisp
- A store-bought pie crust works just fine here if you’re short on time
- Serve slightly warm, not hot, so the filling has time to thicken
Ingredients
Directions
Combine sugar with flour and salt.
Toss lightly with the berries.
Fill a 1-quart baking dish with the fruit mixture and dot with butter.
Top with the pastry which has been rolled out on pastry cloth to size 1” larger all around than top of baking dish.
Fold edges of pastry under and press firmly to rim of dish.
Flute edges and cut gashes in pastry to allow steam to escape.
Bake at 425℉ (220℃) for 25 minutes or until crust is browned.
Serve slightly warm with plain or whipped cream.
Comments
