Strawberry Balsamic Pie

There’s something magical about the combination of ripe strawberries and a hint of balsamic that fills the air with nostalgia. This Strawberry Balsamic Pie encapsulates warm summer days, taking about an hour to prepare and an hour to bake, making it an accessible treat for any occasion. The unique balance of sweet and tart flavors makes this pie a delightful dessert that’s bound to impress.

This recipe is perfect for anyone looking to elevate their dessert game, ideal for summer family gatherings or a cozy evening at home. The pie can be made a day in advance and stored in the fridge, allowing the flavors to meld beautifully.

Why You’ll Love This Recipe

• The flaky crust offers a satisfying crunch that contrasts beautifully with the juicy filling.
• The complex flavor of balsamic vinegar enhances the sweetness of the strawberries perfectly.
• This pie is versatile, great for both casual get-togethers and festive occasions.
• It’s a delightful way to highlight the freshness of seasonal strawberries.

What You’ll Need

Gather your ingredients before you start for a smooth baking experience.

For the Pie Dough

• 2 ½ cups (375g) flour
• Pinch of salt
• 2 tsp (8g) sugar
• 225g (2 sticks) cold unsalted butter, cut into cubes
• 1 cup (240ml) cold water
• 1 cup ice
• ¼ cup (60ml) apple cider vinegar

For the Filling

• 1200g trimmed and quartered strawberries (weight was taken after they were trimmed)
• 80g granulated sugar
• 6 Tbsp tapioca starch
• 75g granulated sugar
• 75g raw / turbinado sugar
• ½ tsp salt
• 1 tsp vanilla bean paste or vanilla extract
• 2 Tbsp balsamic vinegar

For Assembly

• 1 egg whisked with 1 Tbsp water
• Raw sugar to finish (optional)

Use cold butter for flakier crusts.

Substitutions & Swaps

• Use all-purpose gluten-free flour for a gluten-free option.
• Substitute tapioca starch with cornstarch if needed.
• Vary the sugar by using honey or maple syrup for a different flavor.
• Omit balsamic for a classic strawberry pie.

How to Make It

Prepare for a delightful baking experience with these steps.

1. Make the Dough

Combine the flour, salt, and sugar in a large bowl. Add in the cold butter cubes and mix until the mixture resembles coarse crumbs. Gradually add the cold water and apple cider vinegar, mixing until a dough forms.

2. Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the butter to firm up, leading to a flaky crust.

3. Prepare the Filling

In a large bowl, mix the quartered strawberries with granulated sugar, tapioca starch, raw sugar, salt, vanilla, and balsamic vinegar. Let this mixture sit while you roll out the dough.

4. Roll Out the Dough

Preheat your oven to 425°F (220°C). After chilling the dough, divide it in half and roll out one half to fit a pie dish. Transfer it carefully to the dish, allowing the edges to hang over.

5. Fill the Pie

Pour the strawberry mixture into the prepared pie crust, spreading it evenly. Roll out the other half of the dough and place it over the filling, sealing the edges. Cut slits in the top to allow steam to escape.

6. Brush and Bake

Brush the top with egg wash and sprinkle with raw sugar if desired. Bake for about 45-55 minutes until the crust is golden and the filling is bubbling.

How to Store It

Fridge: Store covered for up to 3 days.
Freezer: Yes, for up to 2 months; thaw before serving.
Reheat: Warm in the oven at 350°F (175°C) for 15 minutes.

Tips for Best Results

• Ensure your butter is cold to achieve a flaky crust.
• Allow the filling to cool slightly before serving to set properly.
• Use fresh, ripe strawberries for the best flavor impact.
• Don’t skip the balsamic vinegar; it’s key to balancing sweetness.

Serving Suggestions

• Serve with a dollop of whipped cream or vanilla ice cream.
• Pair with a glass of sparkling rose for a refreshing contrast.
• Enjoy for dessert at a summer picnic or barbecue.