This Double-Strawberry Pie Is So Worth Making from Scratch

Bursting with strawberry flavor and an almost too-flaky crust, this old-school warm weather recipe is best with peak-season strawberries. You can find it alongside other classic pies at Sugaree's Bakery in New Albany, Mississippi. This recipe is actually the family recipe of Sugaree's owner, Mary Jennifer Russell.

The secret to the flaky crust? A combo of butter and lard, which is one of those indulgent ingredients that is worth tracking down—substitutions are not the same.

The secret to the pie's amazing flavor? A mountain of jam-coated berries. Wait for peak strawberry season and then break the recipe out. This one is worth it.

Yields: 8 servings

Prep Time: 1 hour 20 mins

Total Time: 7 hours

Ingredients

For the Butter-and-Lard Piecrust

• 2 1/2 c.

  soft wheat flour, such as White Lily

• 1/2 tsp.

  kosher salt

• 4 tbsp.

  (1/2 stick) unsalted butter, frozen and grated

• 4 tbsp.

  cold lard, cut into small pieces

• 5 tbsp.

  ice water, plus more if needed

• 1

  large egg yolk

• 1 tbsp.

  heavy cream

For the strawberry puree:

• 3 c.

  fresh strawberries, stems removed

• 1 1/2 c.

  sugar

• 1/4 c.

  cornstarch

• 1 tbsp.

  plus 1 teaspoon, low-sugar pectin (pink box Sure-Jell)

• kosher salt

• 2 tbsp.

  fresh lemon juice

For the filling and assembly:

• 2 1/2 lb.

  whole strawberries, stems removed

For the whipped cream:

• 1 1/2 c.

  heavy cream

• 1/3 c.

  confectioners’ sugar

• 1/2 tsp.

  pure vanilla extract

Directions

Make the Butter-and-Lard Piecrust

1. Whisk together flour and salt in a bowl. Cut in butter and lard with two forks or a pastry blender until butter is the size of large sunflower seeds. Add ice water, 1 tablespoon at a time, using a fork to pull dough together until it sticks together enough to form a ball. (Add up to an additional 2 tablespoons of water if needed.)

2. Roll dough to a 14-inch circle between two pieces of plastic wrap. Discard plastic and fit dough in the bottom and up the sides of a 9-inch deep-dish pie plate. Turn edges under and crimp. Use a fork to poke holes in the bottom and sides of the dough. Freeze at least 6 hours and up to 2 days.

3. Preheat oven to 375°F. Whisk together egg yolk and cream in a bowl. Brush edges of dough with egg mixture. Bake until golden brown, 20 to 25 minutes. Cool completely.

Make the puree and assemble the pie:

1. Make the strawberry puree: Process strawberries in a food processor until a smooth puree forms, 1 to 2 minutes. Measure out 1 1/2 cups puree. (Reserve any extra puree.)

2. Whisk together sugar, cornstarch, pectin, and salt in a medium pot. Stir in strawberry puree. Cook over medium-high heat, stirring constantly with a rubber spatula, until mixture comes to a boil. Boil, constantly scraping bottom and sides of pan to prevent scorching, until the froth disappears and the mixture darkens and thickens, 1 to 2 minutes. Transfer to a bowl and stir in lemon juice. Press plastic wrap on the surface of the filling and chill at least 2 hours.

3. Make the filling and assemble: Fold whole strawberries into strawberry puree and transfer to baked piecrust, piling the berries high in the center.

4. Just before serving, make the whipped cream: Whisk together cream, sugar, and vanilla with an electric mixer on medium speed until medium peaks form, 1 to 2 minutes.

5. Pipe whipped cream around the outside edge of the pie using a large tip (we used tip 846 closed star), leaving the center without cream so the strawberries show.

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