The Best Strawberry Pie with a Sourdough Pie Crust
It's strawberry season! There is nothing better than a summer dessert that includes peak-season fruit and uses up a lot of discard. This Strawberry Pie with sourdough pie crust will be a summer dessert you'll want to bake on repeat.
Equipment
- Rolling Pin
- Pizza Cutter
- Food processor
- Stand Mixer
- Pie dish
- Large pot
- Knife
- Plastic wrap
- Measuring cups & spoons
Ingredients
Sourdough Pie Crust
- 2 cups (280g) Flour
- 2 sticks (225g) Butter - chilled
- 1 cup (285g) Sourdough starter
- 1 tsp (10g) Salt
- 1 tsp (10g) Granulated sugar
Strawberry Filling
- 5 cups (700g) Strawberries
- ⅔ cups (130g) Granulated sugar
- ⅓ cups (46g) Brown sugar
- ½ Lemon Lemon Juice
- 2 tbsp Cornstarch
Instructions
- Combine the flour, sugar, and salt in a large bowl.
- Next, cut the butter into cubes and place the dry ingredients and the butter into a food processor.
- Pulse the butter and dry ingredients together until the butter looks pea-sized.
- In your stand mixer, add the butter/flour mixer and sourdough starter to the bowl and keep it at a low setting. Gradually add water until the dough comes together.
- Once the dough is in a ball, take a knife or a bench scraper and cut the ball in half. Wrap them in plastic wrap and chill in the fridge.
- The recipe I use recommends chilling anywhere from 2 hours to 3 days. As long as the pie crust is cold that's all that matters. I have chilled this pie crust for as little as 20 minutes and it's perfectly fine. For a same-day dessert, I recommend anywhere between 20 minutes to 2 hours depending on how much time you have.
- While the dough is chilling, cut your strawberries and add your granulated sugar, brown sugar, cornstarch, and lemon juice to a pot.
- Stir until everything is coated and cook on low heat. This is a great time to preheat your oven to 400 degrees.
- While the strawberries are on the stove, roll out your first pie crust and place it in your pie dish. Then roll out the other one and cut the dough into strips for the lattice.
- Once the liquid from the strawberries starts to cover the bottom of the bowl take it off the heat.
- Add the strawberries to the pie dish that is lined with the first pie crust, and take a little bit of the strawberry liquid to cover the top of the strawberries.
- Next, start lining the dough strips vertically over the strawberries.
- Once you have all the vertical strips in place, start to weave the horizontal strips over and under until the entire pie is covered.
- Bake this strawberry pie with sourdough pie crust on 400 degrees for 20 minutes and then on 375 for 30-45 minutes depending on your oven.
- Let your pie cool for 1 - 3 hours before cutting into it so the glaze can thicken.
Notes
Storage: This strawberry pie can be kept in the fridge for 5 - 7 days and the freezer for up to 3 months.
Tips:
- Use a food processor to mix the butter and the dry ingredients. This will keep the butter colder while mixing. If you use your hands, the warmth from your hands will start to warm the butter up. We want the pie crust to stay as cold as possible. However, if you don't have a food processor and the only thing you've got is your hands, that's okay!
- If your dough is having a hard time coming together, slowly add water while the it's mixing. This will help the dough form into a ball.
- The strawberries will create a really thin, watery 'glaze'. When you fill the sourdough pie crust with the strawberry filling, make sure you're filling it with just the strawberries and then adding the tiniest bit of glaze on top. When the strawberries cook in the oven, they'll cook down creating more of that glaze.
- Once the strawberry pie is done baking, let it cool for a few hours. This will allow for the strawberry glaze to thicken.