Make summer sweeter with Sandra Lee's strawberry pie

'Tis the season for strawberries! Here, the queen of semi-homemade cooking, Sandra Lee, shows you how to make a delicious strawberry pie you can serve up this summer.

Strawberry pie
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  • For the crust:

    • 2 1⁄2 cups flour
    • 2 tablespoons sugar
    • 1⁄4 teaspoon salt
    • 1 cup cold butter
    • 6 to 8 tablespoons ice water
  • For the filling:

    • 3 tablespoons flour
    • 3 teaspoons cornstarch
    • 1⁄2 cup sugar
    • 4 egg yolks
    • 1 1⁄2 cups milk
    • 2 teaspoons vanilla
    • 2 quarts small strawberries
    • Sugar, optional
    • 1 pint strawberry jam, optional
    • Powdered sugar, optional


Baking Directions:

For the crust: Whisk together the flour, sugar and salt. Add the butter and cut with a pastry cutter or two knives until it is the size of small peas in the flour. Add the ice water a tablespoon at a time until the dough just holds together. Turn it out onto a board and separate it into 2 pieces. Form each piece into a disk and cover with plastic wrap. Put one in the refrigerator for a half hour; put the other into the freezer for another use.When ready to bake, preheat the oven to 450 degrees. Remove the crust from the refrigerator and put it onto a well-floured board. Roll it out about 2 inches larger than a 9-inch pie pan. Put the crust into the pan, fold over the excess, and crimp the edge. Prick some holes with a fork in the bottom of the crust. Line the crust with foil and fill with beans. Bake in the oven for 15 minutes. Remove the beans and bake for another 5 minutes or until the crust is golden brown. Cool.For the filling: Whisk together flour and cornstarch. In a medium bowl, whisk together sugar and egg yolks until the mixture has lightened. Whisk in the flour mixture, working out any lumps. In a medium pan, heat the milk until hot but not boiling. Slowly whisk the milk into the egg mixture. Pour the egg mixture into the pan and return to the heat. Bring to a simmer, stirring constantly. Let it simmer for at least one minute or until thickened. Turn off heat and stir in the vanilla. Pour through a sieve into a clean bowl. Put plastic wrap or wax paper directly on the surface, let cool a bit, and refrigerate.To make the pie: Spread the filling evenly into the pie shell. Taste your strawberries and gently stir in a little sugar if they are not sweet enough. Mound the berries on top of the filling. You can serve this immediately as is. You can make a glaze by warming the strawberry jam and straining it through a sieve. Gently brush over the strawberries. Or you can just sprinkle with a little powdered sugar.

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