All-Strawberry Double-Crust Pie

All Strawberry Double-Crust Pie

Yield 8 to 10 servings

It's fine to use some frozen strawberries here if you have a partial bag in the freezer. Just try to use at least 2 to 3 cups fresh berries, and a total of 4 cups.



  1. If you haven't already, prepare and refrigerate the pie pastry. Roll the larger portion of dough into a 12-inch circle and line a 9- to 9 1/2-inch standard - not deep-dish - pie pan with it, letting the excess dough drape over the edge. Refrigerate.
  2. Put 1 cup of the berries and 1/4 cup of the sugar into a shallow bowl and mash them well with a fork. Stir in the tapioca. Set aside for 10 minutes. (This will soften the tapioca and help prevent it from forming pearls in the filling.)
  3. Preheat the oven to 400°. Adjust one of your oven racks so it is in the lower position and another so it's in the middle. 
  4. Combine the remaining 3 cups berries and 3/4 cup sugar in a mixing bowl. Stir in the tapioca mixture, lemon juice, lemon zest, and mint (if using). 
  5. Roll the other half of dough into an 11-inch circle. Turn the filing into the pie shell and smooth the fruit with a spoon to level it off. Dot the filling with the butter. Lightly moisten the rim of the pie shell with a little water or some of the milk. Drape the top pastry over the filling, pressing along the edge to seal.
  6. Using a knife, trim the pastry flush with the edge of the pie pan. Press the handle of a wooden spoon into the edge of the pastry, all around the perimeter, to make a decorative edge. Or simply crimp it with a fork. Poke several steam vents in the pie with a large fork or paring knife. Put a couple near the edge, so you can check the juices there later. Lightly brush the pie with milk and sprinkle it with several big pinches of sugar. 
  7. Put the pie on a baking sheet, preferably one lined with parchment, and bake on the lower oven rack for 30 minutes. Reduce the heat to 375° and move the pie up to the middle rack, rotating it 180 degrees. Continue to bake until the juices bubble thickly at the steam vents and the top of the pie is golden brown, 25 to 35 minutes more. Transfer to a rack and cool at least 3 hours before serving, preferably longer to insure that the filling has cooled and firmed.

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Recipe by The Pie Academy at