Strawberry Balsamic Pie

Strawberry Balsamic Pie at The Little Shop of Olive Oils

This pie is everything I love about simple ingredients done well.

Fresh strawberries, just sweet enough, layered with our Strawberry Dark Balsamic and a touch of Sicilian Lemon White Balsamic for brightness. The balsamic doesn’t overpower the fruit — it deepens it. It makes the strawberries taste even more like strawberries.

After a short rest, the berries release their juices and create the most beautiful filling. Once baked, it bubbles up through the lattice crust and turns glossy and rich.

I love using a simple store-bought crust when I want this to feel easy and approachable. A brushed egg wash and a sprinkle of coarse sugar on top give it that bakery-style finish.

Let it cool completely (this part is important!), then slice and serve as-is or with a scoop of vanilla ice cream.

Fresh. Bright. Just a little unexpected.

Strawberry Balsamic Pie

A classic strawberry pie enhanced with Strawberry Dark Balsamic and Sicilian Lemon White Balsamic, baked in a flaky golden crust.

Author
The Little Shop of Olive Oils
Prep Time
20 minutes
Servings
Serves 8
Category

Desserts

Ingredients

  • 2 store-bought pie crusts (one for the bottom and one for the full top crust)
  • 5 cups fresh strawberries, hulled and halved
  • ¾ cup granulated sugar
  • 3 Tbsp cornstarch
  • ¼ cup Strawberry Dark Balsamic Vinegar
  • 1 tsp Sicilian Lemon White Balsamic Vinegar
  • 1 egg, beaten (for egg wash)
  • Coarse sugar, for sprinkling (optional)

Directions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine strawberries, sugar, cornstarch, Strawberry Dark Balsamic, and Sicilian Lemon White Balsamic. Gently toss to coat evenly. Let sit for 15 minutes to macerate.
  3. Roll out one pie crust and fit it into a pie dish. Trim the edges as needed.
  4. Pour the strawberry filling into the crust and spread evenly.
  5. Roll out the second pie crust and place it over the top of the filling. Trim any excess dough and crimp the edges to seal.
  6. Cut a few small slits in the top crust to allow steam to escape during baking.
  7. Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
  8. If crust edges brown too quickly, cover with foil or a pie shield.
  9. Cool on a wire rack for at least 2–3 hours before slicing to allow filling to set.

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