I’m sharing this double crusted strawberry pie in advance of Pi(e) Day on 3/14. This pie features my favorite fruit – strawberries!
I’m not sure if it’s just me, but I often feel insecure or inadequate after seeing other food bloggers post stuff online. They have gorgeous photography, well-written posts, and high-functioning websites. One other area where I don’t feel like I’m up to par is having timely posts. For example, countless bloggers will have chocolate recipes around Valentine’s Day. They’ll have pumpkin posts during the fall or share king cakes for Mardi Gras.
Me on the other hand – well, I just bake random stuff year-round so my posts aren’t always relevant with the season.
Today, however, I am sharing this double crusted strawberry pie recipe in advance for Pi(e) Day on March 14.
This pie turned out wonderfully. In fact, both my daughter and husband said that this was one of the best pies I’ve made to date. And my husband is normally an apple pie fan. Yes!
And NO, I did not hand-carve out the crust design for the pie. Instead, I used a beautiful embossed rolling pin from my friends at Embossed Co. Their rolling pins are made from 100% high-grade solid beech wood and are food-safe and free of BPA or any other toxic substances. And if pie-baking isn’t your thing, you could absolutely use the rolling pin on cakes (fondant), cookies, and non-food items like clay or pottery.
Yes, I probably should have used more pressure on the embossed rolling pin but honestly, I like the subtle design. The pin itself is a work of art, and I wish I could display it around my kitchen all year long (I don’t have the space).
And guess what? My friends at Embossed Co. want to give one lucky Eva Bakes reader a free embossed rolling pin! Simply enter the sweepstakes below. Please be patient, as the widget might be slow to load.
Disclaimer: I was given a complimentary embossed rolling pin in exchange for this post. As always, all thoughts and opinions are 100% my own.
Double crusted strawberry pie
- 2 and ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter cold, and cut into pieces
- ⅓ to ⅔ cup ice water
- ¼ cup plus 1 Tablespoon granulated sugar divided
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 4 cups fresh strawberries rinsed, hulled and sliced
- 2 Tablespoons milk
Make the pie crust
- In a large bowl, combine the flour and salt. With a pastry cutter or two forks, cut in the butter until pea-sized clumps form. Gradually drizzle in the ice water until the dough comes together.
- Divide dough into two. Shape each half into a flat circle and wrap with plastic wrap. Chill in the refrigerator for at least 1 hour or overnight.
- Take one of the dough circles and roll to a large circle, enough to cover the bottom and sides of a standard pie plate. Leave a ½ inch overhang at the top. Place this back in the refrigerator until ready to bake.
Make the filling
- Preheat your oven to 425°F.
- In a large bowl, mix together ¼ cup of the granulated sugar, brown sugar, flour, and cinnamon. Add the strawberries and toss so they are evenly coated with the sugar mixture. Transfer the filling into the prepared pie crust.
- Roll out the other circle of pie dough so it's large enough to cover the top fo the pie pan. If desired, use an embossed rolling pin to make a decorative design. Place over the top of the filling and trim the overhang to about ½ inch. Pinch the top and bottom crusts together and flute the edges.
- Cut slits on top of the crust and brush with milk. Sprinkle the remaining sugar on top.
- Bake in your preheated oven for 30-40 minutes or until the crust is golden brown and the filling is bubbling. If needed, you can cover the crust during the last 20 minutes or so of baking to prevent the crust from over browning.
- Allow the pie to cool before serving.