Strawberry Pie

  • Serves

    serves 8-10


In this pie, orange zest nicely offsets the sweetness of the strawberries. This recipe first appeared in our June/July 2011 BBQ issue along with Tracie McMillan's story Sweet Crusade.


  • 3 cups flour
  • 12 tbsp. unsalted butter, cubed and chilled
  • 1 12 tsp. kosher salt
  • 3 lb. strawberries, halved
  • 12 cup plus 1 tbsp. sugar
  • 12 cup cornstarch
  • 2 tbsp. orange juice
  • 1 tbsp. orange zest
  • 1 vanilla bean, seeds scraped
  • 2 tbsp. heavy cream


Step 1

Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add ½ cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

Step 2

Heat oven to 425°. In a bowl, toss together remaining salt, berries, ½ cup sugar, cornstarch, juice, zest, and vanilla; set filling aside. Unwrap dough; roll both into 11" wide and 1⁄8" thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Cut ¾"-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with remaining sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.