Strawberry Pie (with thick pie filling)
Say goodbye to runny strawberry pie, because this gorgeous lattice strawberry pie features a thick and jammy filling thanks to arrowroot powder!
Ingredients
Pie Crust
- 3 cups (360g) All Purpose Flour, measured correctly†
- 6 tbsp (75g) White Sugar
- Pinch of Salt
- 1 ½ cups (341g) Cold Unsalted Butter, cubed
- 6 tbsp (90g) Cold Water, plus more if needed
- 6 tbsp (90g) Cold Vodka
- 1 Egg + 2 tsp Water, for egg wash
- Coarse Sugar, for sprinkling
Strawberry Pie Filling
- 5 cups (800g) Hulled Quartered Strawberries
- 3/4 cup (150g) White Sugar
- 3 ½ tbsp (28g) Arrowroot Powder
- Zest of 1 Orange
- Juice of 1/2 Orange
Instructions
Making the Pie Crust
- Mix together vodka and water into a small measuring cup, then set aside in the fridge. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.
- Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy but stable dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.
- Divide the dough into two equal pieces. Form each dough, as best as you can, into a disk shape, then place them both into separate freezer bags, then into the fridge for 2 hours to chill.
Filling and Baking
- Preheat oven to 350°F.
- Remove doughs from fridge and place onto counter for 5 minute to warm-up a bit. Remove each dough from their respective freezer bag and place onto a well-floured work surface.
- Meanwhile, prepare the filling by adding all the ‘strawberry pie filling’ ingredients into a bowl and tossing together until everything is well coated. Set aside.
- Roll the bottom crust ¼” thick and about 11-12” in diameter. Transfer and lightly press it into a pie pan. Trim the edge almost even with the edge of the pan.
- Pour the strawberry pie filling into the bottom pie crust. Set aside.
- Repeat rolling out with the top crust, then cut 1 ½” strips using a pizza cutter. Place the strips over the filling in a lattice formation. Trim edges and pinch with bottom crust. Brush with egg wash and sprinkle with coarse sugar.
- Place the pie on top of a baking sheet and then place into the oven, and bake for 35-45 minutes. When done, the crust should be nicely golden and the filling should be a bit jiggly.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)