This really is the most accurate title for this pie, because Strawberry Orange seemed a bit over-exaggerated since I only used a bit of orange zest. The original intention had been to make a Strawberry Rhubarb pie, but I guess rhubarb isn’t in season since I could find it neither fresh nor frozen in 3 stores.
That the pie would be strawberry was no question, they’re on sale for $.99 a pound!, so I decided to sample from a few different recipes for strawberry pie to come up with the one I used below. I probably read 10+ recipes for strawberry pie, and sampled the what I liked best from each recipe. When I see something appear more than once, I figure it’s tried and true. In this case, I opted to go with baking the pie whole, as opposed to baking the shell and cooking the filling separately. I also used store-bought, pre-made pie crusts because they were on sale, but you can use your favorite double crust recipe for this as well. This pie was extra exciting for me, because it also marks the day that I made my first latticed crust, and I think it looks fantastic
ORANGE-SCENTED STRAWBERRY PIE – Serves 8
- 2 pie crusts
- 2 lbs fresh strawberries (about 4 cups) – hulled and quartered
- Juice from half a lemon
- 3/4 cup granulated sugar
- 1 Tbsp freshly grated orange zest
- 3 Tbsp instant tapioca (or you can grind yours fresh)
- 1 tsp ground cinnamon
- 2 Tbsp cold butter – I used unsalted, but I imagine salted would taste good too
Roll out one of your pie crusts into your baking dish. (I used glass.) Keep the second crust in the fridge until you’re ready to use it. I covered the prepared pie tin with plastic wrap and placed it back in the fridge while I started on the filling.
Combine your orange zest and your sugar together by massaging the zest in with your fingertips. I love doing this because it makes for a more even distribution of flavor. Your strawberries are likely all together in a bowl, so squirt or pour the lemon juice over them and mix around for even coverage. Then add your tapioca, cinnamon, and orange sugar to the bowl, and stir so the berries are evenly coated.
Pour the berries into the prepared pie dish. Then, cut your butter into pieces, and dot the top of the filling with it. Preheat your oven to 375ºF.
To prepare the lattice crust – roll out your second pie crust onto a cutting board, or whatever surface you don’t mind cutting on. Using a pizza cutter, slice the dough into strips, mine were about 1/2″ thick. Pulling every other strip, starting from the smaller outer ones, lay them in one direction across the top of your pie. (You can probably leave out the outer two strips, though I didn’t.) Then, rotate your dish, and lay down the remaining strips, weaving them into the ones that are already on the top of the pie by peeling back every other horizontal piece and placing another one down vertically. For the next strip, peel back the alternating ones, and so forth.
Press the dough at the edges together to seal it (I didn’t see anything about using eggs or water to bind it), and use the pizza cutter to cut away the excess dough. Now, you’re ready for baking!
Put the pie into the oven for 15 minutes at 375ºF, then lower the temperature to 325°F and bake for another 35-45, until the filling starts to bubble. If the crust is getting too browned, cover with aluminum foil. Let it cool before serving.
And voila, a delicious pie! Seriously… This was incredible, and I was pretty skeptical about strawberry filling at first. The orange was present enough to add a layer of depth, but didn’t take over at all, and the pie as a whole wasn’t too sweet or tart. Not to mention, it paired wonderfully with a nice Riesling as well as French Vanilla ice cream. My friends loved it, and I’ll give it an evil rating of 3. I’ll definitely be making it again since strawberries are very much in season now! Food porn below…