Sweet Strawberry Biscuit-Topped Pie

Strawberry pie, straight out of the oven, bubbling over with sugary goodness, that’s something worth talking about, am I right? Now, take that strawberry pie and ditch the crust. That’s right, forget about that boring, tame, stodgy pie crust, because today, for this pie, we’re using buttery sugar-coated biscuits instead. What do you think about that? Sounds pretty gosh darn drool-worthy, doesn’t it? Y’all, I could go on and on for hours, but ya’ know what? I’m too busy shoveling biscuit-topped sweet strawberry pie into my big ol’ fat mouth to say anything more.

Ingredients:

Strawberry Filling:

• 2 (16-oz.) Containers Fresh Strawberries, Diced (Approximately 6-Cups)
• 3/4 Cup Granulated Sugar
• 3 Tablespoons Corn Starch
• 1/4 Teaspoon Kosher Salt
• Juice of 1/2 Lemon
• 1 Teaspoon Vanilla

Biscuits:

• 1/2 Cup + 2 Tablespoons All-Purpose Flour (Extra for Flouring Countertop and Hands)
• 1/4 Cup Granulated Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1/4 Cup Cold Butter, Cut into Very Small Pieces
• 1/2 Cup Heavy Whipping Cream
• 1 Tablespoon Melted Butter
• 2 Tablespoons Turbinado Sugar

Directions:

Strawberry Filling:

1. Preheat oven to 425 degrees.
2. In a large mixing bowl, stir together all of the strawberry filling ingredients until well combined.
3. Spoon the strawberry mixture into a large pie dish.
4. Bake for 30 minutes.

Biscuits:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
2. Cut the cold butter into the dry ingredients with a pastry cutter, fork, or knife for about 2 minutes.
3. Stir the heavy whipping cream into the ingredients with a silicone spatula until just combined.
4. Liberally flour your hands and countertop with flour. Dump the dough out onto the countertop and knead it over on itself about six times. Pat the dough down to a 1/2-inch height and cut rounds out with a 1 3/4-inch round cookie cutter. Keep rerolling the scraps and continue cutting out rounds until all of the dough is gone.
5. Place the biscuits onto a plate or baking sheet and refrigerate until the pie filling has finished cooking.
6. Top the hot strawberry pie filling with the biscuits. Brush the biscuits with butter and then sprinkle them with turbinado sugar.
7. Bake for 12 to 20 minutes, or until the biscuits are puffed up and golden brown.
8. Allow the pie to cool for at least 1 hour before serving.

Suggestions:

• Place the pie dish on a foil-lined baking sheet, to prevent the pie from over-flowing and making an extreme mess out of your oven.
• When cutting the biscuits, cut straight down with your cookie cutter; do not twist. If you twist the cookie cutter, it will seal the edges of the biscuits and they will not puff up as much.
• Storing the biscuits in the fridge until baking helps to keep the butter in the biscuits cold, which will make your biscuits have a better texture.
• The baking length may vary depending on the temperature of your oven and the thickness of your biscuits.
• The strawberry pie filling may look a bit watery when the pie is finished baking, don’t worry, it will firm up as it cools.

Improvements:

• Add a bit of ground cinnamon to the strawberry pie filling.
• Replace the diced strawberries with 6-cups of fresh or frozen blueberries.
• Serve this pie with Buttermilk Vanilla Ice Cream.

Print

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Sweet Strawberry Biscuit-Topped Pie

Ingredients:

Strawberry Filling:
• 2 (16-oz.) Containers Fresh Strawberries, Diced (Approximately 6-Cups)
• 3/4 Cup Granulated Sugar
• 3 Tablespoons Corn Starch
• 1/4 Teaspoon Kosher Salt
• Juice of 1/2 Lemon
• 1 Teaspoon Vanilla
Biscuits:
• 1/2 Cup + 2 Tablespoons All-Purpose Flour (Extra for Flouring Countertop and Hands)
• 1/4 Cup Granulated Sugar
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Kosher Salt
• 1/4 Cup Cold Butter, Cut into Very Small Pieces
• 1/2 Cup Heavy Whipping Cream
• 1 Tablespoon Melted Butter
• 2 Tablespoons Turbinado Sugar

Directions:

Strawberry Filling:
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, stir together all of the strawberry filling ingredients until well combined.
3. Spoon the strawberry mixture into a large pie dish.
4. Bake for 30 minutes.
Biscuits:
5. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
6. Cut the cold butter into the dry ingredients with a pastry cutter, fork, or knife for about 2 minutes.
7. Stir the heavy whipping cream into the ingredients with a silicone spatula until just combined.
8. Liberally flour your hands and countertop with flour. Dump the dough out onto the countertop and knead it over on itself about six times. Pat the dough down to a 1/2-inch height and cut rounds out with a 1 3/4-inch round cookie cutter. Keep rerolling the scraps and continue cutting out rounds until all of the dough is gone.
9. Place the biscuits onto a plate or baking sheet and refrigerate until the pie filling has finished cooking.
10. Top the hot strawberry pie filling with the biscuits. Brush the biscuits with butter and then sprinkle them with turbinado sugar.
11. Bake for 12 to 20 minutes, or until the biscuits are puffed up and golden brown.
12. Allow the pie to cool for at least 1 hour before serving.

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