{ Orange Blossom Strawberry Pie }


Although I try to pretend sometimes, I am NOT a baker. My grandmother was a fantastic baker, baking cookies and pies and her infamous coffee cake. I did not get those genes! I usually have to try a recipe a few times until it comes out just right, but I was craving strawberry pie the other night and just went for it! It’s strawberry season…I’ve been craving strawberry everything! It may be the ugliest pie there has ever been (picture below as evidence), but it tasted fantastic! Here is a recipe for a strawberry pie with a touch of fresh orange! The strawberries keep it sweet, while the orange adds some tartness and kick!

{ ingredients }

CRUST (I used my same crust recipes from here and here, but added sugar instead of the pepper and herbs!)

  • 2 1/2 cups white whole wheat flour
  • 2 tsp. salt
  • 1 1/2 Tbs. of sugar
  • 16 Tbs. (2 sticks) of cold, unsalted butter, cut into pieces
  • 3-6 Tbs. ice water


  • 6 cups of fresh sliced strawberries
  • 3 Tbs. fresh squeezed orange juice
  • 1 tsp. fresh orange zest
  • 1 tsp. vanilla or 1 vanilla bean with seeds scraped
  • 1/8 cup sugar, 1-2 Tbs. for topping
  • 1/4 cup  arrowroot starch (or thickener of choice: tapioca, cornstarch or flour)

{ directions }


  1. Start by making your crust. put flour, salt and sugar in a food processor and pulse a few times to combine.
  2. Add in butter and pulse just a few times. The mixture sure still be chunky. Fight the urge to pulse too much.
  3. Next, add in the ice water 2 Tbs. at a time, Pulsing 1-2 times each. You want to try to add as little water as possible. You’ll know it’s ready when you pinch some of the crumbly dough and it holds together.
  4. Remove mixture from the food processor to a smooth clean surface. Using your hands press the dough together to make a ball. Knead it lightly until all sticks together.
  5. Divide the dough into two. Form balls and wrap in plastic wrap. Refrigerate for at least an hour. This makes two pie crusts (or a top and a bottom). You can also freeze this dough, and when you are ready to use, thaw in the refrigerator for 24 hours before using.
  6. After an hour, roll one of the dough balls out on the counter. For a 9″ round pie pan, you will want to roll out a 12″ circle (you can also use this for a square pan, just roll out a bit larger than the size of the pan).  Roll to about 1/8″ thick. Once I’m at the size I need, I roll it up and then roll it out on top of my pan. Press into the bottom of the pan and trim and/or fold over the excess on the edges.
  7. If you are covering your pie, roll the other half of the dough out just the same OR roll out and cut into thin strips for a lattice.


  1. Preheat the oven to 425 degrees.
  2. Combine all filling ingredients and stir until combined.
  3. When pie crust is ready, prepare the bottom crust and scoop filling into the pan. I usually scoop, rather than pour so I keep any extra liquid in the bowl to discard, so my pie crust does get too soggy.
  4. Next, add the second circle of dough tot he top of the pie, pinching at the edges and making a few cuts to vent. OR lay out your lattice strips and secure at the edges by pinching. Top crust with remaining sugar.
  5. Bake for 55 to 60 minutes, until slightly browned on top and the fruit is bubbling around the edges. Serve warm or at room temperature with vanilla ice cream or whipped cream (real or coconut).

Makes about 8 servings.

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