This Strawberry Pie has a nice buttery homemade pie crust and a sweet and tangy fresh and jammed strawberry.
Summer feels like 2000 years ago! We are still Winter here in Vancouver and although we are having a really mild winter this year (not even a single snow fall yet), I still cannot help but wished for Summer to come soon. Hot weather and sunny days, outdoor activities and the abundance of fresh Summer fruits, like berries.
From time to time, there are still some strawberry, blueberry and raspberry popping up in the grocery, and when that happens during winter season, I don’t hesitate to grab few boxes of them. They are quite pricey, sometimes double the price, but I always tell myself I deserve to treat myself. So when I saw boxes of Strawberry at the market, I immediately got 2 o them and made a Strawberry Compote/Sauce and this Strawberry Pie. You can make Strawberry Pie using frozen Strawberry, but if you can get your hands on a fresh one, go for that. Nothing beats using fresh fruits when making pie. So if it is Summer where you are right now, all I can say is lucky you! Enjoy the fresh fruits of Summer and try this Strawberry Pie.
How to make Strawberry Pie
There’s 2 major step in making this Strawberry Pie which is basic when making a pie. You’ve probably guessed it by now, the first step is the Pie Crust. We need to make a pie crust, you can also use store-bought pie crust but I encourage to try to make your own. It’s super easy and it always nice to put extra effort when making dessert for people you care. Here’s a short video on how to make a pie crust. Click on the video to watch and the link to go to the recipe.
How to Make Pie Crust from Scratch – It’s so easy!
Second, is the filling. Most of the time, recipes uses all fresh Strawberry, which is fine. But one thing I’ve discovered is that having a mix of a cooked Strawberry (like a compote/sauce) and chunks of fresh strawberry is the best combination that gives the best texture in terms of the filling. Here’s why. Fresh Strawberry have a lot of liquid in it and more liquid in a pie can make the pie soggy. This is why cornstarch is added to the fresh Strawberry, to make the sauce thick and less watery. I always run to this issue when making Strawberry pie, even with cornstarch, there’s still so much liquid oozing out of the pie which made the pie crust soggy. This is where I thought of using half Strawberry compote and half fresh Strawberry. Strawberry compote is more like a Strawberry Sauce, where the Strawberry is cook in sugar and reduced until thick, but not quite as thick as Jam. Using Strawberry compote lessens the chance of a watery filling as the sauce has already been reduced. It also gave a nice sweet taste to the Strawberry and soft almost like jam texture. This combined with the fresh Strawberry balances the sweetness, the tart taste of Strawberry and provided a nice texture to the filling. On top of that, if you have a mix of sweet and sour strawberry, cooking the strawberry first will add extra sweetness to some of the sour Strawberry. It’s fantastic combination.
Strawberry Compote & Fresh Fruits for the Filling
One important thing to remember, have the strawberry compote chilled before using it. I normally make this ahead it time, few days in advance or a day before the j leave it in the refrigerator. The chilling process will thicken the sauce and will help develop a better flavor.
Each of this 2 steps can be done separately ahead of time. You can make the Pie Crust and store it in the freezer for 2-3 months, then just thaw it in the refrigerator overnight. Shape and mold the day that you are making the pie. Same goes with the strawberry compote. You can make it a week or 2 weeks in advance, keep it refrigerated until ready to use.
Small Batch, My Perfect Portion
This is a small batch Strawberry Pie for two, but still enough to extend it to 4 people. I used a 5.5-inch pie plate, it’s just the perfect size for 2-4 people. So even if you only plan to make this for yourself, it is still a good size. I say this is my perfect size, less risk of leftover.
Let’s put this all together, make the pie crust and make the strawberry compote, then assemble the two. Simple as that, put them together And you’ll have this adorable Strawberry Pie for two. Let’s get started!
- Pie Crust
- 1 cup Strawberry Compote (reduced)
- 1 cup fresh Strawberry – cut into quarter
- Make the Pie Crust: You use homemade or store-bought. I used my Homemade Pie Crust
- Make the Strawberry Compote: I used my Homemade Strawberry Compote as base to start this. Check it our for more details.
- Assemble the Pie: Roll and flatten the pie crust, about 1/4-inch thick. Cut at least 2-inch bigger than the diameter of the pan you are using. I used 5.5-inch pan, so I had the dough cut into 7.5-inch, 2 pieces of it. One for top and one for the bottom. Cover the bottom of the pan with the cut pie crust, avoid pulling the dough as this will cause shrinkage when it bakes. Mix the Strawberry compote and fresh strawberry and transfer into the pan. Cover the top with the other piece of the dough. Use a fork to seal the sides or design according to your preference. I used a small heart shaped cutter to make this into a Valentine’s day theme, you can design it however you like. If you are not doing cut-out on top, make sure to make 2 slits on top to allow the steam to come out as it bakes. Sprinkle sugar on top before baking.
- Bake on the lowest oven rack for 20 minutes at 400F. Lower the oven temperature to 350F° and move the pie to the middle rack to continue baking another 15-20 minutes, or until filling is bubbling and top has turned nicely browned. Check at 15 minutes to make sure the crust is not being over baked. Let cool at least 2 hours before serving to allow the sauce to thicken.
Serves 2 – 4
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Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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Categories: Baking, Pie, Recipe, Small Batch Recipes
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