This recipe works for peach and apple pies also. Add 1 teaspoon cinnamon and 1/2 teaspoon nutmeg for apple. We used this recipe for over 10 years at our farm stand and customers loved the pies. They have less sugar and flour than most recipes which makes for a flavorful, juicy pie.
- 2 c flour
- 3/4 c butter, chilled and cut into a couple dozen pieces
- 1/4 c ice water
- 4 c berries
- 1/2 c sugar
- 2 tablespoons flour
Put flour and butter into food processor and whiz with metal blade until butter is incorporated. Add water with processor still running until dough forms a ball. Divide dough into two balls and roll each out to form top and botom crusts.
Toss berries with flour and sugar (NOTE: for strawberry pie cut sugar down to 1/4 cup). Pour into pie pan with bottom crust in place. Cover with top crust; crimp edges; cut vents to allow steam to escape (strawberries expand a lot -- more vents and vents closer to the middle of the top work best. The top may break apart during cooking, but will fall back into place (mostly) as the pie cools.) and either freeze for later use or bake at 425 for 15 minutes and 350 for 30 minutes. It helps to put a cookie sheet under to catch any drips.
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Source: my own
Submitted By: Kate