Bread and Butter Strawberry Pie
A delightfully nostalgic strawberry pie made with pureed berries, egg yolks, panko breadcrumbs, and butter, all baked in a flaky pie crust and topped with whipped cream.
8 Servings
Ingredients
- 1 store-bought pie crust defrosted
- 1 pound fresh strawberries hulled
- 4 large egg yolks
- 1/2 cup plain panko breadcrumbs
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter cut into small pieces
- 1 teaspoon vanilla extract
- Red or pink food coloring optional
- 1 cup whipped cream for garnish
Instructions
Preheat the Oven and Prepare the Crust
- Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the defrosted store-bought crust. Prick the base of the crust in several places using a fork. Line the crust with parchment paper and fill it with dried beans or pie weights. Blind bake the crust for 8 to 10 minutes, then remove the weights and parchment. Allow the crust to cool completely before proceeding.
Prepare the Filling
- Reduce the oven temperature to 350°F (175°C). In a blender, purée the hulled strawberries until smooth. Pass the purée through a fine mesh sieve to remove seeds and pulp, collecting only the smooth liquid.
Combine the Ingredients
- In a large mixing bowl, whisk the egg yolks into the strawberry purée until fully incorporated. Add the panko breadcrumbs and granulated sugar, whisking to combine. Stir in the butter pieces (they do not need to be melted) and vanilla extract. If desired, add a few drops of food coloring to enhance the color.
Fill and Bake the Pie
- Pour the strawberry mixture into the cooled pie crust. Transfer to the oven and bake for 30 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and allow to cool to room temperature.
Chill and Serve
- Refrigerate the pie for at least 1 to 1½ hours, or until fully set. Slice and serve chilled, garnished with whipped cream.
Notes
To prepare a gluten-free version of this pie:
- Replace the store-bought pie crust with a gluten-free pie crust, either homemade or commercially available.
- Use certified gluten-free panko breadcrumbs in place of regular panko. These are available at most major grocery stores or specialty food retailers.
- Always verify that your food coloring and vanilla extract are labeled gluten-free, especially when cooking for individuals with celiac disease.