The Summer Cracker Rustic Farmhouse Strawberry Pie

Rustic Farmhouse Strawberry Pie

0.0 / 5 (0 Review)

Preparation time:30 Mins

Cooking time:01 Hrs 10 Mins

Servings:8 servings

Ingredients:

• 2 ½ cups All-Purpose Flour (plus extra for dusting)
• 1 tablespoon Granulated Sugar (for crust)
• 1 teaspoon Fine Sea Salt (for crust)
• 1 cup (2 sticks) Unsalted Butter (very cold, cubed)
• ½ cup to ¾ cup Ice Water
• 6 cups Fresh Strawberries (hulled and sliced)
• ¾ cup Granulated Sugar (for filling)
• ¼ cup Tapioca Starch (or Cornstarch)
• 1 teaspoon Lemon Zest
• 1 tablespoon Fresh Lemon Juice
• Pinch Fine Sea Salt (for filling)
• ½ teaspoon Vanilla Extract (optional)
• 1 Large Egg (beaten, for egg wash)
• 1 teaspoon Milk or Heavy Cream (optional, for egg wash)
• 1 tablespoon Turbinado Sugar (for garnish)

Instructions:

• Prepare the Crust: Whisk together the flour, 1 tablespoon sugar, and 1 teaspoon salt. Cut the cold, cubed butter into the flour mixture using a pastry blender or fingertips until the largest pieces are about the size of small peas.
• Add Liquid: Drizzle the ice water (starting with ½ cup) over the dough, gently tossing until it just comes together when pinched. Divide the dough in half, form into flat disks, wrap tightly, and chill for a minimum of 60 minutes.
• Prepare the Filling: Slice the hulled strawberries and place them in a large bowl. In a separate small bowl, whisk together the ¾ cup sugar, tapioca starch (or cornstarch), and salt. Sprinkle the dry mixture, lemon zest, lemon juice, and vanilla over the berries. Gently fold to coat evenly. Set aside.
• Roll and Blind Bake (Recommended): Roll one chilled dough disk into a 12 inch circle and carefully transfer it to a 9 inch pie plate. Trim edges, leaving a 1 inch overhang. Prick the bottom crust (docking), line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights/paper and bake for 5 minutes more until set. Cool slightly.
• Assemble the Pie: Spoon the strawberry filling into the pre-baked bottom crust. Roll the second dough disk for a top crust (cut vents) or lattice design.
• Seal and Chill: Place the top crust/lattice over the filling. Crimp the edges securely. Place the assembled pie in the freezer for 15 minutes to prevent shrinkage.
• Garnish: Preheat the oven to 425°F (220°C). Whisk the egg and milk/cream; brush lightly over the crust. Sprinkle generously with turbinado sugar. Place the pie on a baking sheet.
• Bake: Bake at 425°F (220°C) for 15 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 45 50 minutes, tenting edges with foil if needed, until the filling is bubbling thickly. Cool on a wire rack for a minimum of 4 hours at room temperature before slicing, allowing the filling to fully set.

Nutrition Facts

Calories	815 kcal
Protein	5.3 g
Fat	7.4 g
Carbs	85.0 g
Fiber	3.3 g
Sodium	5082 mg

Recipe Info

Category	Dessert
Cuisine	British

Capturing the Essential Flavor of High Summer

Nothing signals the true arrival of peak summer like the sight of ruby red strawberries piled high, fresh from the field. This classic Farmhouse Strawberry Pie is designed to bottle that exact moment a sweet, tangy, and profoundly satisfying summer strawberry dessert .

This recipe is less about elaborate decoration and more about maximizing the incredible, unadulterated flavour of the fruit, making it the perfect centerpiece for any gathering, whether you're hosting a picnic or just enjoying a quiet evening on the porch.

The medium difficulty level ensures that while the process requires attentiveness particularly when handling the dough and managing temperature the results are tremendously rewarding, yielding approximately eight generous slices of a truly authentic, homemade strawberry pie .

Embracing the Rustic Aesthetic: Why Perfect Edges Don't Matter

The joy of baking a pie that channels the spirit of a traditional British kitchen, much like the famous Farmhouse on boone strawberry pie aesthetic, is the freedom it grants the baker.

We are aiming for a Rustic Strawberry Pie Recipe , which means embracing the charming imperfections inherent in homemade pastry. Don't fret over exact measurements for your crimp or a flawless top lattice.

The slight bumps, the uneven dusting of turbinado sugar, and the golden brown peaks are what give this dessert its character. This relaxed approach allows the baker to focus their energy on the technical steps that truly matter: ensuring a flaky crust and a perfectly set filling.

The Essential Role of All-Butter Pastry

While vegetable shortening or lard can yield a tender crust, nothing compares to the rich flavour depth provided by a double crust made entirely with unsalted butter. For this pie, we utilize a full cup (225g) of very cold, cubed butter cut into the flour.

When handled correctly kept cold and minimally mixed these solid fat pieces melt during baking, creating layers of steam that result in the desired lightness and flakiness.

This tender, flavourful casing is the indispensable foundation, capable of standing up to the substantial volume of juicy berries without crumbling.

Selecting Peak Season Strawberries for Maximum Flavor

The quality of the fruit dictates the success of any Fresh Strawberry Pie . To achieve that bright, intense flavour, use strawberries that are ripe but still firm. Avoid overly soft or bruised fruit, as this will introduce too much excess liquid into the filling.

We require a generous six cups (900g to 1 kg) of hulled and thinly sliced berries. Slicing them uniformly, at approximately ¼ inch thickness, ensures the fruit cooks evenly and maximizes surface area for the thickening agent, leading to a much better set when compared to using whole or halved berries.

Gathering the Essential Components for Your Farmhouse Strawberry Pie

The transition from concept to creation starts with gathering and accurately measuring your components. Pie baking is fundamentally chemistry, meaning precise measurements are critical, especially for the crust.

Precise Measurements for the Perfect Pie Dough

For a successful, non-tough pastry, the ratio of fat to flour, and the control of hydration, must be perfect. The dry base requires 2 ½ cups (315g) of all-purpose flour, balanced with a tablespoon of granulated sugar (for tenderness) and a teaspoon of fine sea salt (for flavour enhancement).

The hydration relies on ice water crucially, start by adding only ½ cup (120 ml). You should only add more, up to a total of ¾ cup (180 ml), incrementally, only if the dough absolutely refuses to come together when pinched. This cautious approach prevents the dough from becoming sticky and tough.

Essential Baking Tools for a Successful Crust

While a food processor speeds up the process, traditional tools often lead to better temperature control. A pastry blender is ideal for cutting the cold butter into the flour without introducing too much warmth from your hands.

Crucially, invest in a 9 inch (23 cm) deep dish ceramic or glass pie plate, which encourages even baking. To ensure a flawless crust base a critical step in preventing the dreaded soggy bottom you will need pie weights or dried beans for the partial blind baking stage, and a parchment lined baking sheet to catch any filling drips during the long bake time.

Smart Ingredient Swaps (Dairy Free or Gluten Free)

This Strawberry Pie Recipe is highly adaptable for various dietary needs. For those avoiding dairy, substituting the butter in the crust with a combination of chilled vegetable shortening and a dairy free oil can mimic the flake and richness, though the overall flavour profile will be slightly different.

For a gluten free crust, use a high quality GF flour blend (preferably one that already includes xanthan gum) and follow the method exactly, ensuring the dough remains ice cold. Within the filling, if tapioca starch is unavailable, cornstarch can be swapped in, but use slightly less (about 3 tablespoons), keeping in mind cornstarch results in a slightly cloudier filling texture.

Related Recipes Worth Trying

• The Ultimate Southern Pecan Pie Flaky Crust Fudgy Filling — Master this Traditional Southern Pecan Pie recipe and guarantee a flaky buttery crust every time Our Deep South version features a rich fudgy filling never...
• The Best Farmhouse Strawberry Pie Recipe Glossy Fresh Filling — Forget fussy tarts Master this truly authentic Farmhouse Strawberry Pie with a glossy perfectly set filling Your new favourite summer dessert recipe awaits
• The Best Apple Pie Pizza Recipe with Crispy Crumble — This Apple Pie Pizza delivers all the comfort of a classic pie without the fuss Featuring a creamy base and spiced apples its an easy apple dessert

Mastering the Method: Building the Rustic Summer Cracker

Achieving success with this Homemade strawberry pie involves patience and adherence to temperature guidelines, particularly during the dough phase.

Creating the Tender, Flaky Dough Base

After whisking the dry ingredients, the cubed, cold butter must be swiftly cut into the flour until the pieces range in size from tiny crumbs to small peas. This uneven texture is what promotes flakiness.

Once the ice water is added, stop mixing the second the dough begins to adhere overworking develops gluten, which leads to a tough crust. The dough must then be divided, shaped into flat disks, wrapped, and chilled for a mandatory minimum of 60 minutes.

However, chilling for 90 minutes or longer dramatically improves workability.

Preparing the Bright Strawberry Filling (No Soggy Bottoms!)

The secret to a beautifully set and bright strawberry pie filling from fresh strawberries is the combination of lemon and starch. Combine the sliced berries with ¾ cup of granulated sugar, ¼ cup (35g) of tapioca starch, lemon zest, lemon juice, salt, and optional vanilla extract.

The tapioca starch is superior here because it provides a clear, glossy finish and sets well during the cooling period. Gently fold the ingredients until fully coated, then allow the filling to sit while the crust is rolled out.

This crucial rest period allows the starch to begin absorbing the liquid the sugar is drawing out of the berries.

Blind Baking and Final Assembly Steps

To definitively banish the "soggy bottom," partial blind baking is recommended. Roll out the bottom crust, fit it into the pie dish, and dock the base with a fork. Bake at 375°F (190°C) for 15 minutes with pie weights, then remove the weights and bake for an additional 5 minutes until just set.

Once the crust has cooled, spoon the filling in. Roll the second disk of dough and finish with either a simple vented top crust or a rustic lattice. Before baking, brush the top crust with an egg wash (one beaten egg mixed with a teaspoon of milk) and sprinkle with turbinado sugar for a beautiful crunch.

A crucial technique to prevent crust shrinkage is to place the entire assembled pie in the freezer for 15 minutes before baking.

Achieving Golden Perfection: Baking Times and Temperatures

Learning how to make strawberry pie perfectly depends on managing the oven heat. Start by preheating your oven to a high 425°F (220°C). This initial blast is essential for setting the pastry structure quickly and creating layers.

Bake the pie at this high temperature for 15 to 20 minutes, until the crust edges are visibly set. Immediately reduce the heat to 375°F (190°C) and continue baking for another 45 to 50 minutes.

If the edges begin to brown too aggressively, loosely tent them with strips of foil. The pie is fully cooked when the internal filling is visibly bubbling slowly and thickly through the vents.

Serving, Storage, and Common Troubleshooting for Farmhouse Strawberry Pie

The final stage of this Farmhouse Strawberry Pie experience involves patience allowing the thickener to set and knowledge of post bake care.

How to Store Leftovers and Optimize Freshness

The most critical step immediately following baking is the cooling period. While tempting, slicing the pie before the filling is fully set will result in a messy, runny dessert. You must allow the pie to cool for a minimum of four hours at room temperature on a wire rack.

Once cooled, store leftovers loosely covered at room temperature for up to two days. For longer storage, cover and refrigerate for up to four days, though the crust texture may slightly soften.

Pairing Recommendations: What to Serve Alongside (Cream vs. Ice Cream)

The bright, acidic sweetness of the baked strawberries pairs wonderfully with creamy, contrasting textures. While classic vanilla bean ice cream is a perfect match the warmth of the pie meeting the cold richness for a truly sophisticated, farmhouse touch, consider serving it with a dollop of cold whipped crème fraîche.

The slight tanginess of the crème fraîche cuts through the sugary sweetness of the fruit, elevating the complexity of the flavour. An iced Earl Grey tea makes a refreshing non-alcoholic beverage pairing.

Seasonal Variations: Adding Rhubarb or Other Berries

One of the great pleasures of this Strawberry Pie Recipe is its flexibility. For a classic tangy twist, substitute two cups (300g) of the strawberries with finely chopped rhubarb. When using rhubarb, increase the sugar content by about two tablespoons to balance the tartness.

Alternatively, for a deeper complexity, add a sophisticated whisper of flavour by incorporating one teaspoon of balsamic vinegar and a light dusting of fresh ground black pepper into the filling before assembly.

Fixing Common Pie Mistakes (Cracked Crust or Runny Filling)

If your crust cracked during baking, it usually indicates the dough was slightly too dry or not chilled adequately before rolling. For a runaway runny filling, the primary cause is almost always slicing the pie too soon.

If the filling doesn't bubble thickly in the centre during the final bake, it hasn't reached the temperature required to activate the starch. If you fear the filling is undercooked, you can return the pie to a 350°F (175°C) oven for another 15 minutes, tenting the crust heavily with foil to prevent burning.

Finally, if you experience significant shrinkage, remember the rule: always chill the assembled pie for at least 15 minutes before the initial high heat bake to relax the gluten.