Here’s a detailed recipe inspired by Krause Berry Farms’ Strawberry Pie so you can prepare it at home. I’ll give you step-by-step instructions, including the pie crust and filling. 🍓🥧
Homemade Strawberry Pie Recipe (Krause-Inspired)
Ingredients
For the Pie Crust (Double Crust)
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) cold unsalted butter or lard, cubed
- 6–8 tbsp ice water
For the Strawberry Filling
- 4 cups fresh strawberries, hulled and halved
- ¾ – 1 cup granulated sugar (adjust based on sweetness of berries)
- 3 tbsp cornstarch (for thickening)
- 1 tsp lemon juice
- ½ tsp vanilla extract (optional)
- Pinch of salt
For Glaze (Optional)
- 2 tbsp apricot jam or jelly, warmed and strained
Instructions
1. Prepare the Pie Crust
- In a large bowl, mix flour and salt.
- Cut in cold butter/lard with a pastry cutter or fork until mixture resembles coarse crumbs.
- Add ice water 1 tbsp at a time until dough holds together.
- Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Make the Strawberry Filling
- In a medium bowl, toss strawberries with sugar, cornstarch, lemon juice, vanilla, and a pinch of salt.
- Let sit for 10–15 minutes for juices to release.
3. Assemble the Pie
- Preheat oven to 425°F (220°C).
- Roll out one disc of dough on a floured surface to fit a 9-inch pie pan.
- Pour strawberry filling into the crust.
- Roll out second dough disc and place over the filling. Trim edges and crimp to seal.
- Cut small slits in the top crust to vent steam.
- Optional: Brush top with a little milk or beaten egg for a golden finish.
4. Bake
- Bake at 425°F (220°C) for 15 minutes.
- Reduce heat to 350°F (175°C) and bake 35–40 minutes until crust is golden and filling bubbly.
- If crust browns too fast, cover edges with foil.
5. Finish
- Let pie cool for at least 2 hours so filling sets.
- Optional: Brush top with warmed apricot glaze for a shiny finish.
Tips
- Use ripe, sweet strawberries for the best flavor.
- You can prepare the pie frozen and bake later, just add 10–15 extra minutes to baking time.
- For a vegan/gluten-free version, substitute crust ingredients with plant-based butter and GF flour.
If you want, I can also give you a “quick prep” version with no double crust, which is closer to a fast farmhouse-style dessert — perfect if you want a simple homemade meal in under an hour.
Do you want me to do that version too?
