Strawberry Ginger Pie
Prep time
Cook time
Total time
Serves: 1 pie
  • For the crust:
  • 500 g flour (4 cups)
  • 1.5 teaspoons salt
  • 1.5 teaspoons guar
  • 360 g butter (1.6 cups)
  • 377 ml water (1.6 cups)
  • 95 ml cider vinegar (0.4 cups)
  • a few ice cubes
  • For the strawberry ginger filling:
  • 47 g + 3 tablespoons sugar (1/4 cup + 3 tablespoons)
  • 1 kg fresh strawberries, quartered (2 pounds)
  • 2 tablespoons lemon juice
  • 60 g brown sugar (1/2 cup)
  • 2 teaspoons grated ginger
  • 4 tablespoons corn starch
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • Egg wash (1 egg mixed with a bit of water)
  1. Combine the flour, salt, and sugar together in a large bowl.
  2. Add the cold, cubed butter and cut into the flour with a pastry blender, fork, or the tips of your fingers.
  3. Continue cutting in the butter until mostly pea-sized pieces remain.
  4. Measure the water and cider vinegar into a cup and add the ice.
  5. One tablespoon at a time, add the water/vinegar mixture to the dough.
  6. Continue adding the water and vinegar as needed until the dough comes together in a ball.
  7. There should be pieces of butter marbled throughout the dough.
  8. Split the dough in half, form into disks, cover with plastic wrap, and place in the fridge for at least an hour.
  9. Roll out one of the disks and lay into the prepared pie plate. Remove excess dough and crimp the edges, if desired. Place in the refrigerator.
  10. Prepare the top half of the dough by either rolling out the dough and cutting out circles (as I did), or creating any type of decoration that you'd like. Transfer to a baking sheet lined with baking paper and place in the fridge while you prepare the filling.
  11. Sprikle the 3 tablespoons of sugar over top the strawberries and mix lightly. Set aside for about ½ hour.
  12. Drain the strawberries of the excess liquid and add the lemon juice.
  13. In a separate bowl, mix together remaining sugar, brown sugar, ginger, cornstarch, allspice, and salt.
  14. Mix the mixture into the strawberries and transfer to the prepared pie plate, top with the second and decorated pie dough and place in the refrigerator to chill while the oven pre-heats to 220 Celsius or 425 Fahrenheit.
  15. Once the oven is pre-heated, remove the pie from the fridge and brush generously with the egg wash. I like to then sprinkle the top with a bit of sugar to create a little sparkle, but this step is optional.
  16. Bake for about 20-25 minutes until lightly browned. Then, lower the oven to 190 Celsius or 375 Fahrenheit and bake for another 30-40 minutes until golden brown and the filling bubbling.
  17. Let cool completely before slicing.
  18. Enjoy!
Recipe by Baking My Way Through Germany at