Double-Crust Strawberry Pie
Total TimePrep: 25 min. Bake: 35 min. + cooling
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I prepared this pie for the first time 7/4/14 as I had 2 lbs. strawberries which I needed to use up! I used my own pie crust recipe and I did adjust the ingredients: I added 1/4 tsp. ground nutmeg to the sugar-flour mixture and I decided to use 1/4 cup each packed brown sugar & white sugar instead of all white sugar! I added 2 Tbsp. of milk to the berry mixture after filling bottom crust with the berry mixture. I dotted filling with 2 Tbsp. of butter and I used about 1 Tbsp. milk and about 1-1/2 tsp. of remaining sugar, rather than 1 Tbsp. sugar! I'd used a heart-shaped cookie cutter and cut 6 heart-shaped designs in the top crust, and placed some of the dough cut-outs which didn't HAVE the open design on the rest of the crust, then used a paring knife to cut slits in crust which weren't cut with the designs. I baked 40 minutes at 425o F. and I had used a silicone pie crust round to keep edges from getting too browned! The next time, I'll probably place the pie plate on a square of foil and make sure to have the foil cover edges and prevent overbrowning! Fortunately the pie crust round did what it could and the edges weren't overly browned! This pie, when taken out of my oven did look nice and I'm sure that it will taste as good as it looks! Thank you, Patricia Kutchins, for sharing your recipe with Taste of Home!
This is a delicious pie. We had some fresh strawberries from our patch and thought we'd give this a try. It is keeper.
A good pie, although I think I prefer the taste of uncooked berries better. Also, it was a little tart for me, and I couldn't taste the cinnamon. Good, though, while warm, and with some vanilla ice cream on top.