Strawberry Ginger Pie

Learn how to make this delicious strawberry ginger pie from the Kenmore in-house chef Kari Karch.

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preparation Time
0 mins

cook Time
0 mins


714 per serving


  • 3 cup flour
  • 12 tablespoons unsalted butter, cubed and chilled
  • 1-1/2 teaspoons kosher salt
  • 3 pounds strawberries, halved
  • 1/2 cup plus
  • 1/2 cup cornstarch
  • 2 tablespoons orange juice
  • 1 tablespoons orange zest
  • 1 tablespoons candied ginger, minced
  • 1 vanilla bean, seeds scraped
  • 1 tablespoons turbinado sugar or sugar in the raw
  • 2 tablespoons heavy cream


Pulse flour, butter, and 1 tsp. salt in a food processor until pea-size pieces form. Add cup ice-cold water; pulse until dough forms. Form into a ball; halve and form into two disks. Wrap; chill for 1 hour.

Heat oven to 425. In a bowl, toss together remaining salt, berries, cup sugar, cornstarch, juice, zest, ginger, and vanilla; set filling aside. Unwrap dough; roll both into 11" wide and 1/8" thick circles. Transfer one circle to a 9" deep-dish pie pan; mound filling inside. Cut "-wide strips of dough from remaining circle; transfer to top of pie, creating a lattice pattern. Trim and crimp edges. Brush dough with cream and sprinkle with turbinado sugar. Bake until golden and bubbling, about 1 hour. (If crust begins to brown before pie is finished baking, cover with foil until pie is done). Let cool.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.