Strawberry Pie

  • Preparation 15 MIN
    Cooking 1 H 15 MIN
  • Makes 6 to 8




  1. On a floured surface, roll the dough into thin discs. Line a 23-cm (9-inch) Pyrex or aluminum pie plate with 1 of the discs. Cut a slit in the middle of the other disc. Set aside.


  1. In a bowl, combine the strawberries, sugar, tapioca, and lemon zest and juice. Spread the filling evenly in the pie shell, pressing gently. Brush the edge of the pastry with milk. Cover with the second piece of dough. Seal by crimping the top and bottom sheets of dough with a fork or your fingers.
  2. Cover tightly with plastic wrap and transfer to the freezer.


  1. With the rack in the bottom position, preheat the oven to 200°C (400°F).
  2. Remove the plastic wrap. Place the frozen pie on a baking sheet to catch any drips. Bake until golden brown, about 75 minutes. Baking time for an unfrozen pie is about 45 minutes.
  3. Serve warm or cold.

To help you with this recipe

Deep Pie Plate

This RICARDO deep pie plate is not only perfect for baking traditional double-crust apple pies, but also chicken pies and meat pies. Its deep bottom allows for ample filling, and its durable coating ensures even cooking and a nice crispy crust.

14.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.