I’ve got a new favorite pie, my friends, that I can’t stop gushing about – this fresh strawberry balsamic pie with a buttermilk pie crust!
Here is a video tutorial for my favorite homemade buttermilk pie crust!
You all know by know how IN LOVE I am with my Pies and Tarts Cookbook from the Culinary Institute of America. This is the 3rd recipe I have made and adapted from the book to share here on Sweet Cayenne, and each recipe I try becomes a new favorite!!!
When Ryan and I took our first bite of the Fresh Strawberry Balsamic Pie, we were literally speechless over how good it was. Neither of us had tasted a baked strawberry pie before – my previous experience with strawberry pies involved an unbaked fresh strawberry filling held together by some sort of gelatin situation. But a BAKED strawberry filling laced with syrupy aged balsamic vinegar is the ticket to an other-worldly pie eating experience. I plan to make this at least two more times over the course of the strawberry season, and, if Ryan pulls my arm, bake an extra one for the freezer to pull out when the time is right!
Please excuse my flower child cutout top crust – I know it looks amateur, but my top crust designs are a work in progress. As with all things, practice makes perfect, you know? If you are new to making pie crusts from scratch, please keep this in mind! It can be intimidating at first, but the best way to learn is to start making crusts from scratch by hand so that you really get a feel for what the texture of the dough should be as the dough starts to form. I’ve now gotten to the point where I’m really comfortable with making pie dough from scratch, so now I’m focusing on how to do more intermediate designs for the top crusts. I hope to improve a lot over the summertime because fresh summer fruit pies are my absolute favorite!
Have you ever made a homemade pie crust? It’s really not as scary as it seems – practice makes perfect with this type of homemade pastry, so give it a try! Let me know your thoughts and if you found that the video tutorial was helpful! As always, feel free to upload a picture to Instagram or Twitter and tag me with @sweetcayenne5.
If you love baking pies as much as I do, be sure to check out some of my other pie recipes! The Old Fashioned Buttermilk Chess Pie, Mixed Berry Crumble Pie, and Peach Bellini Pie are some of my favorites!
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 cup (2 sticks) very cold unsalted butter, cut into 1/4'' squares
- 1/3 cup ice-cold buttermilk plus more as needed
- 1 whole egg, lightly beaten with a fork
- 1 teaspoon water
- Sanding or granulated sugar as needed for the top of crust optional
- 4 cups fresh strawberries hulled and halved (you can also use frozen berries, halved)
- ⅓ cup cornstarch
- ¾ cup granulated sugar
- 2 tablespoons wood-aged balsamic vinegar of Modena
In a large bowl, stir together the flour, salt, and sugar with a whisk. Add the butter squares and use your fingers to smear the butter into the flour mixture. Continue to incorporate the butter into the flour until the pieces of butter varied between the size of peas and oat flakes.
Sprinkle the buttermilk into the flour and butter mixture. Use your hands to quickly incorporate the buttermilk. Add an additional tablespoon of buttermilk as needed and incorporate until the mixture forms a shaggy dough that holds together somewhat.
Turn the dough out onto a well-floured surface and gently knead it into a disk that holds together. Divide the disk into two and wrap each in plastic wrap and refrigerate for at least one hour and up to overnight.
In a medium bowl, combine the strawberries, cornstarch, granulated sugar, and vinegar. Toss gently to combine. Immediately transfer mixture to the bottom crust prepared in a pie pan.
Preheat oven to 375 degrees F and set a rack in the lowest position. On a well-floured surface, roll out the bottom pie crust to 1/8'' thick. Make sure you can fit your pie plate on top of the rolled dough with about 1/2-1'' of a border around the diameter of the pie plate. Place the rolled dough into the pie plate.
Roll out the top crust to 1/8'' thick. Use a cookie cutter to cut out shapes to overlap on top of the filling as your top crust. Pour the prepared strawberry filling into the bottom crust. Gently arrange the dough cutouts on top of the filling to create a design on top. Tuck in the edges of the pie dough around the rim and crimp with your fingers.
Brush the crust with the lightly beaten egg combined with the teaspoon of water. Sprinkle the crust liberally with granulated or sanding sugar, if desired.
Place the pie on a rimmed baking sheet and bake for 45-50 minutes or until the filling is bubbling and thick. Use a pie crust shield as needed to protect the crust edges from getting too dark (I put mine on at about the 45-minute mark). Remove the pie from oven and place on a cooling rack. Let cool for 2-3 hours before slicing. The filling will continue to thicken and set as the pie cools.
Store leftover pie in the refrigerator for up to 3 days.
This pie can be frozen (unbaked) for up to three months and baked in the frozen state. Baking from frozen may take an extra 20-30 minutes!
Shop my pie baking essential tools here!