Ingredients
Pie Crust
- 2-1/2 cups all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp fine sea salt
- 1 cup (113g or 2 sticks) unsalted butter, very cold (frozen is okay)
- 1 Tbsp apple cider vinegar
- 7-10 Tbsp ice water
- Butter, for greasing
- Optional: egg wash (1 egg yolk plus 1 tbsp cream or milk)
- Optional: Demerara sugar, for sprinkling
Filling
- 5-6 cups strawberries, hulled and halved or quartered
- 1/2 cup + 1 tsp granulated sugar, divided
- 1/4 cup light brown sugar, packed
- 1 Tbsp good-quality balsamic vinegar (optional)
- 1 Tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1/2 tsp fine grain sea salt
- 3 Tbsp arrowroot starch
- 1 tsp all-purpose flour
Instructions
- Prepare Butter for Crust: Cut the cold unsalted butter into quarter-inch cubes and place it in the freezer for at least 10 minutes to ensure it's very cold for the crust preparation.
- Make Dough Base: Pulse together the flour, sugar, and salt in a food processor just to combine. Add the cold butter cubes and pulse 5-6 times until distributed with pea-sized butter pieces.
- Add Liquids and Form Dough: Gradually add apple cider vinegar and ice water, pulsing once after each tablespoon until dough is crumbly but holds when pinched.
- Shape and Chill Dough: Turn dough onto lightly floured surface, divide into two disks, wrap tightly in plastic, and refrigerate for at least 30 minutes.
- Prepare Bottom Crust: Butter the pie pan generously. Remove one dough disk, let it soften slightly, roll out to 2 inches larger than pan diameter at 1/8-inch thickness, transfer to pan, and trim leaving an inch excess. Chill in fridge.
- Prepare Strawberry Filling: In a large bowl, mix 1/2 cup granulated sugar, brown sugar, balsamic vinegar, lemon juice, vanilla extract, salt, and arrowroot starch. Add strawberries and gently combine; set aside for 10 minutes.
- Roll Out Top Crust: Roll second dough disk to about 10 inches diameter at 1/8-inch thickness. Cut into 8-10 strips for lattice top and set aside.
- Assemble Pie: Sprinkle bottom crust with 1 tsp sugar and 1 tsp flour. Fill with strawberry mixture. Weave lattice strips atop filling and crimp edges. Chill pie in refrigerator 10-15 minutes.
- Preheat Oven & Prepare Pie: Preheat oven to 400°F. Brush pie lattice with egg wash and sprinkle with Demerara sugar if using.
- Bake First Phase: Place pie on a rimmed baking sheet lined with parchment or nonstick mat on bottom rack. Bake 20-25 minutes until crust begins to turn golden brown.
- Bake Second Phase: Reduce oven to 375°F and move pie to middle rack. Bake another 30-35 minutes until filling is bubbly and crust is golden. Use foil or shield if crust edges brown too quickly.
- Cool and Serve: Remove pie, cool on wire rack at least an hour for filling to set. Serve warm or room temperature with vanilla ice cream. Store leftovers up to a day at room temperature or up to one week refrigerated.
Notes
- Dough can be refrigerated up to 1 day or tightly wrapped and frozen up to 1 month before use.
- Use a French (tapered) rolling pin and sprinkle flour liberally when rolling for best dough handling.
- Optional balsamic vinegar adds depth to strawberry filling but can be omitted.
- Arrowroot starch thickens filling while maintaining clear fruit color and texture.
- Egg wash and Demerara sugar provide a shiny, crunchy crust finish.
- Cooling the pie adequately before slicing is crucial for neat slices and set filling.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian