I have to start off by saying that I really enjoyed this pie! I don’t know why I have never made a baked strawberry pie before…but I certainly will be making one again!
We had a great strawberry crop this year, harvesting 21 lbs of berries so far (I’m hoping to pick our last pound or two tomorrow), so I have been fun finding news ways to enjoy our berries. Most years we freeze some of the berries for a winter treat, make a strawberry shortcake or two and make some jam. We did make our traditional strawberry shortcake, but I have also made a few batches of strawberry Italian water ice and most importantly this lovely pie!
When I decided to make a pie I started scouring Pinterest for the perfect recipe. At first I thought I wanted to make a pie with strawberries topping a chocolate ganache, it sounded really yummy, but not quite what I was looking for. Then I came across this recipe and realized that it was just what I was looking for!
Dark Chocolate Strawberry Pie
Preheat oven to 350 degrees
2½ cups flour, plus ½ cup extra for kneading
2 tbsp sugar
½ tsp salt
1 cup unsalted butter, chopped into small chunks
2 tsp vinegar
5 tbsp ice-cold water
5 cups strawberries, rinsed and halved
½ cup brown sugar
½ cup white sugar (reserve ¼ cup for sprinkling at the end)
½ tsp cinnamon
3 tbsp quick tapioca
Juice from 1 lemon
¼ cup dark chocolate chips
2 tbsp butter
For the pie dough, combine flour, sugar and salt. Use your fingers to combine (Or a pastry fork, it’s up to you…I prefer using my hands). Add in butter chunks and continue mixing until small crumbs form. Gradually add in liquid, until a dough forms. Don’t worry if it is too sticky.
Remove dough from bowl and knead on a clean floured counter for about a minute until it is no longer sticky. Divide dough into two even sized balls. Wrap in plastic wrap and refrigerate until chilled, about one hour.
Roll out one batch of pie dough to fit into a greased pie pan. Sprinkle chocolate chips over the bottom of the pie shell.
Combine berries, brown sugar, ¼ cup white sugar, cinnamon, lemon juice and tapioca.
Pour strawberries into the pie shell (You may not want to put all of the juices in with the berries, as it may cause too much spilling out).
Roll out the second pie crust and cut into strips. Form a lattice topping on top of the strawberries with the pie strips.
Cut the 2 tbsp of butter into tiny pieces and dot them in between the opening piece of the lattice-work. Sprinkle the pie with the remaining sugar.
Bake for 1 hour, 20 minutes.
I did make one small change to the original recipe…I changed the cornstarch to tapioca. I’m sure cornstarch would work fine too, but I had recently bought the tapioca to make another pie (one that never got made) so I decided I had better put my tapioca to good use. It didn’t look very pretty before it was cooked, as I’m sure you noticed in the picture, but the pie turned out great so I think I’ll have to try using tapioca again in the future!
Also, I’m not sure if I will use chocolate chips again in the future. I couldn’t really taste them, so I would like to see what it tastes like without the chocolate.
What are some of your favorite strawberry recipes? I would love to give them a try!