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Prize-Winning Baked Strawberry Pie

Prize-Winning Baked Strawberry Pie

A delicious tradition!
Course Dessert
Cuisine American, Amish


  • Two 9-inchpie crusts
  • 5  ½ cups strawberries, hulled and quartered
  • 1 tablespoon balsamic vinegar
  • 1 Tbsp lemon juice
  • 1 cup granulated sugar
  • ¼ tsp sea salt
  • 3 Tbsp cornstarch
  • Egg wash (1egg yolk plus 1 tablespoon milk)
  • Coarsely-ground sugar


    Preheat ovento 350 F. 
  • Prepare pie crusts, divide inhalf and set in refrigerator while you prepare filling. 
  • Place quartered strawberries in a large bowl.  Add vinegar and lemon juice to berries and mix. 
  • In a smaller bowl place dry ingredients,including sugar, salt and cornstarch. Mix together, then combine with berry mixture. 
  • Roll outfirst pie crust and place in 9-inch pie pan, leaving edges hanging over.  Then, pour berry filling into unbaked crust. 
  • Roll out second crust and cut in 10 strips, eachabout 1-inch wide. 
  • Place 5 strips ateven intervals over crust, putting shorter strips at the edges.   
  • Lightly brush the egg wash over the lattice top, then sprinkle coarse sugar overall. 
  • Cover the crimped edges with foilor pie crust shields to prevent over-browning.   
  • Bake in preheated oven for about 55 minutes, until pie is golden brownand filling is bubbling. 
  • For best results,allow to cool at least three hours before serving so that filling has time to thicken.  If you’re ravenous for a piece and don’t mind a filling that runs out to meet you, just eat it hot!  Enjoy!
Tried this recipe?Let us know how it was!