Strawberry and Poppy Seed Pie

I baked this pie on a particularly snowy day. I’m happy to report that the snow didn’t turn into a week-long storm, causing our (home’s) pipes to freeze (again). It was just a really cold day. And I think baking this pie helped me channel some spring vibes.

Strawberry pie. Sounds like a summer treat, right?This yummy pie features a softly sweet strawberry filling and a flaky poppy seed crust. I love everything about this pie but especially the poppy seed crust. It’s super versitile, like it would make a fantastic savory quiche crust too. Use it for good, not evil. That’s all I ask.Strawberry & Poppy Seed Pie, makes one.

For the crusts:
2 cups flour
1/2 teaspoon salt
2 tablespoons poppy seeds
1 cup cold butter
1/4 cup + 1 tablespoon cold water

For the filling:
45 oz. fresh strawberries
1/2 cup milk
2 tablespoons corn starch
1 cup sugar
1/2 teaspoon vanilla extract

Stir together the flour, salt, and poppy seeds. Cut the cold butter into cubes and blend into the flour mixture until well combined and crumbly. You can use a pastry blender, your clean hands, or you can blend together in a food processor. Up to you. Once the mixture is crumbly, add the water and stir until a dough ball forms. Wrap in plastic wrap and place in the refrigerator for a couple hours or overnight.Divide the dough in half. Roll out one half of the dough to fit in a pie pan. Lightly spray the pan with non-stick cooking spray and place the crust in the pan. Use a fork to poke holes in the bottom.

In a small bowl stir together the milk, corn starch, sugar, and vanilla extract. Set aside.Wash the strawberries. Cut off all the tops. Then slice into thin pieces. Pour the sugar mixture over the strawberries and stir so that every piece gets coated in sugar. Pour the strawberries into the prepared pie crust.Preheat the oven to 375°F. Use the remaining pie dough to create a decorative top. You can add lattice or shapes. I chose to cover my pie in tiny triangles, because I just have tons of time on my hands. 🙂Bake for about one hour, until the top crusts look brown and flaky, and the filling mixture looks bubbly.

If you like the ooey gooey texture, serve this pie warm. If you want your pie filling to be set a little more (like mine), allow it to cool all the way before slicing into it.Either way you serve this, ice cream is a must. Non-negotiable. A la mode is where it’s at. 🙂 Enjoy! xo. Emma

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Ingredients

1x2x3x

For the crusts:

• ▢ 2 cups flour
• ▢ ½ teaspoon salt
• ▢ 2 tablespoons poppy seeds
• ▢ 1 cup cold butter
• ▢ ¼ cup + 1 tablespoon cold water

For the filling:

• ▢ 45 oz. fresh strawberries
• ▢ ½ cup milk
• ▢ 2 tablespoons corn starch
• ▢ 1 cup sugar
• ▢ ½ teaspoon vanilla extract

Instructions

• Stir together the flour, salt, and poppy seeds. Cut the cold butter into cubes and blend into the flour mixture until well combined and crumbly. You can use a pastry blender, your clean hands, or you can blend together in a food processor. Up to you. Once the mixture is crumbly, add the water and stir until a dough ball forms. Wrap in plastic wrap and place in the refrigerator for a couple hours or overnight.
• Divide the dough in half. Roll out one half of the dough to fit in a pie pan. Lightly spray the pan with non-stick cooking spray and place the crust in the pan. Use a fork to poke holes in the bottom.
• In a small bowl stir together the milk, corn starch, sugar, and vanilla extract. Set aside.
• Wash the strawberries. Cut off all the tops. Then slice into thin pieces. Pour the sugar mixture over the strawberries and stir so that every piece gets coated in sugar. Pour the strawberries into the prepared pie crust.
• Preheat the oven to 375°F. Use the remaining pie dough to create a decorative top. You can add lattice or shapes. I chose to cover my pie in tiny triangles, because I just have tons of time on my hands.
• Bake for about one hour, until the top crusts look brown and flaky, and the filling mixture looks bubbly. If you like the ooey gooey texture, serve this pie warm. If you want your pie filling to be set a little more (like mine), allow it to cool all the way before slicing into it.

Credits // Author and Photography: Emma Chapman