This Strawberry Balsamic Pie is one of my all-time FAVORITE pies that is bursting with peak season berries and laced with sweet balsamic vinegar. It's a double-crust pie made with an all-butter, buttermilk pie dough that is flaky and tender!
Keyword: balsamic strawberry pie, pie crust, stawberry balsamic pie, strawberry pie
Author: Whitney Reist
For the pie crust:
1cup(2 sticks) very cold salted butter, cut into 1/4'' squares
1/3cupice-cold buttermilk, plus more as needed
For the egg wash:
1wholeegg, lightly beaten with a fork
Sanding or granulated sugar as needed for the top of crust
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 at least one hour or overnight.
The day of baking | 9 AM
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 and place it in the fridge while you make the filling.Slice the strawberries for your pie by hulling out the top center and then cutting them in half.Toss the strawberries with the sugar, balsamic, and cornstarch. Place the bowl in the fridge and let it sit for 1-2 hours.
Use a slotted spoon to transfer the berries to the prepared bottom pie crust. Slowly add the remaining juices until they come halfway up the sides of the pie crust, almost covering the berries but not quite.Roll out the top crust to 1/8'' thick. Place it on top of the berries and tuck in the edges of the pie dough around the rim and crimp with your fingers. Place the pie in the freezer for 1 hour.
Preheat your oven to 375°F and place a rack in the lower third. 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. Cut a few slits in the top of the pie.
Place the pie on a rimmed baking sheet and bake for 60-80 minutes or until the filling is bubbling and thick. Use a pieces of foil 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, covering the pie dish loosely with foil, for 4-5 days.
Enjoy leftovers cold, or slice the pie and place in a baking dish tented loosely with foil. Reheat at 350°F for 10-12 minutes, then serve.
Adapted from Pies and Tarts by The Culinary Institute of America and Kristina Petersen Migoya.