Rustic Honey Strawberry Pie

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
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This Rustic Honey Strawberry Pie is a charming way to celebrate fresh strawberries. With a hint of honey sweetness and a buttery, flaky crust, it’s perfect for showcasing the juicy berries of the season.

Ingredients for Rustic Honey Strawberry Pie

The star of this pie is undoubtedly the strawberries. Fresh and juicy, they bring a natural sweetness and vibrant color to the dish. Complementing the strawberries, we have honey, which adds a subtle, floral sweetness that pairs wonderfully with the berries. Granulated sugar helps to further enhance the sweetness and create a glossy filling.

Cornstarch is our thickening agent, ensuring the filling sets up nicely without being runny. A touch of lemon juice balances the sweetness and brightens the flavors. The hint of vanilla extract adds warmth and depth, while a pinch of salt rounds out the flavors. Lastly, unsalted butter dotted on top of the filling helps create a rich, luscious pie.

Tips & Tricks

  • Chill your pie dough before rolling to make it easier to handle and prevent sticking.
  • For a glossy finish, don’t skip the egg wash — it makes a big difference in appearance.
  • Make sure the pie cools completely before slicing to avoid a runny filling.

Serving Suggestions

This pie is delightful on its own, but if you want to take it up a notch, serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy addition complements the sweet-tart strawberry filling beautifully.

Frequently Asked Questions

Can I use frozen strawberries?
Yes, but thaw them completely and drain any excess liquid to avoid a soggy pie.
What if I don’t have honey?
You can substitute with maple syrup, but it will slightly alter the flavor.
Can I make this pie ahead of time?
Absolutely! It can be made the day before and stored at room temperature.

Rustic Honey Strawberry Pie Recipe Walkthrough

Start by preheating your oven to 425°F. While it’s heating up, grab a large bowl and combine your hulled and halved strawberries with the granulated sugar, honey, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Give it a good toss until the strawberries are well-coated and everything is mixed nicely.

Next, roll out half of your pie dough. You want it to fit nicely into a 9-inch pie plate, so roll it to about 12 inches in diameter. Once that’s done, gently transfer the dough to the pie plate and trim any excess hanging over the edge.

Pour the strawberry mixture into the pie crust, spreading it out evenly. Dot the top of the filling with small cubes of butter, which will melt into the berries as they bake, adding a lovely richness.

Now for the top crust: roll out the remaining dough and place it over the filling. Trim the edges, fold them under, and crimp to seal the pie nicely. This helps keep all those delicious juices inside. Don’t forget to cut a few slits in the top crust to allow steam to escape — this keeps the pie from getting soggy.

Brush the top crust with a beaten egg for that beautiful golden finish, and if you’re feeling fancy, sprinkle some sanding sugar on top for extra sparkle.

Bake the pie for 20 minutes at 425°F, then reduce the oven temperature to 375°F. Continue baking for another 25-30 minutes, or until the crust is golden and the filling is bubbling beautifully through the slits.

Once baked, let the pie cool on a wire rack for at least 2 hours. This cooling time is crucial for the filling to set properly, so patience is key!

Why You'll Love This Recipe

  • Sweetened naturally with honey for a rich, floral aroma.
  • Easy to make with store-bought or homemade pie crust.
  • No need for fancy equipment — just a pie plate and a rolling pin.
  • Perfect for summer gatherings or a cozy weekend treat.

Ingredients

2 lbs fresh strawberries, hulled and halved
3/4 cup granulated sugar
1/4 cup honey
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter, cubed
1 large egg, beaten (for egg wash)
1 tbsp sanding sugar (optional)
Pie dough for a double crust (store-bought or homemade)

Step-by-step Instructions

1. Preheat the oven to 425°F.
2. In a large bowl, combine strawberries, sugar, honey, cornstarch, lemon juice, vanilla extract, and salt. Toss until strawberries are evenly coated.
3. Roll out half of the pie dough to fit a 9-inch pie plate. Transfer to the pie plate and trim excess dough.
4. Pour the strawberry filling into the pie crust, dot with butter cubes.
5. Roll out the remaining dough and place over the filling. Trim, fold, and crimp edges to seal.
6. Brush the top crust with beaten egg and sprinkle with sanding sugar if using.
7. Cut several slits in the top crust for steam to escape.
8. Bake for 20 minutes, then reduce oven temperature to 375°F and bake for an additional 25-30 minutes, or until the crust is golden and filling is bubbly.
9. Let the pie cool on a wire rack for at least 2 hours before serving.

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