Strawberry Pie with Almond Stuffed Crust
Indulge in the irresistible charm of a homemade Strawberry Pie with Almond Stuffed Crust, where the classic fruity dessert gets an elevated twist! This recipe pairs sweet, juicy strawberries with a buttery, flaky pie crust that hides a decadent surprise—a layer of rich almond paste baked directly into the dough. The almond filling adds a subtle nutty flavor that perfectly complements the bright, tangy strawberry filling, lightly sweetened and spiked with a hint of vanilla and lemon. Crowned with a golden, egg-washed crust and optional sliced almonds for extra crunch, this pie is as visually stunning as it is delicious. Perfect for summer gatherings or a special dessert, this recipe is easy to follow, with a make-ahead crust and simple tips for achieving bakery-worthy results. Whether served on its own or with a dollop of whipped cream, this strawberry pie will undoubtedly steal the show. Keywords: strawberry pie, almond stuffed crust, homemade pie, fruity dessert, summer recipes, easy pie recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Unsalted butter (cold, diced)
- 3 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Ice water
- 4 ounces Almond paste
- 6 cups Fresh strawberries (hulled and halved)
- 3 tablespoons Cornstarch
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 whole Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 0.25 cup Sliced almonds (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the flour, sugar, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the crust chills, prepare the almond filling by rolling out the almond paste into a thin sheet or breaking it up into small pieces.
In another bowl, toss the strawberries with cornstarch, powdered sugar, vanilla extract, and lemon juice. Set aside to macerate.
On a floured surface, roll out one disc of dough into a 12-inch circle and fit it into a 9-inch pie pan.
Layer the almond paste over the bottom of the crust, ensuring even coverage.
Pour the strawberry filling mixture into the pie crust, spreading it evenly.
Roll out the second disc of dough and place it over the filling as a lid. Trim and crimp the edges as desired.
Cut a few slits into the top crust to allow steam to escape.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush this mixture over the top crust.
If desired, sprinkle sliced almonds over the egg wash for added crunch and visual appeal.
Place the pie on a baking sheet to catch any spills, and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool for at least 2 hours before slicing and serving.
Nutrition Facts
Calories |
4030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 162.6 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 405 mg | 31% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
