Strawberry Pie Recipe

A sweet, juicy homemade strawberry pie with a buttery crust and glossy filling that showcases the perfect balance of fresh strawberry flavor and sweetness. This traditional dessert combines ripe, seasonal berries with simple ingredients for a showstopping treat that’s easier to make than you might think.

Easy Strawberry Pie Recipe

Nothing says summer quite like a homemade strawberry pie, bursting with the fresh, sweet flavor of perfectly ripe berries. This classic strawberry pie recipe has been perfected over years of testing to create the ideal balance between juicy fruit, sweetness, and that perfectly flaky crust that makes homemade pie so irresistible. Whether you’re a seasoned baker or trying your hand at pie-making for the first time, this recipe walks you through each step for foolproof results that will have everyone asking for seconds.

Strawberry pie holds a special place in American dessert tradition, appearing at countless summer gatherings, holiday celebrations, and family dinners. While strawberries are available year-round, this pie reaches its magnificent peak during late spring and summer when local berries are at their sweetest and most flavorful.

THIS RECIPE:

• Uses fresh strawberries for maximum flavor and minimal cooking for that perfect berry texture
• Features a foolproof, flaky all-butter crust that complements the fruit perfectly
• Includes a special glazing technique that keeps berries vibrant and prevents soggy bottoms
• Requires minimal ingredients with maximum impact for impressive results

Recipe Details	Information
Prep Time	30 minutes
Cook Time	25 minutes
Cooling Time	3 hours
Total Time	3 hours 55 minutes
Servings	8 slices
Yield	1 (9-inch) pie

This strawberry pie recipe strikes the perfect balance between simplicity and spectacular results. The filling requires minimal cooking, allowing the natural sweetness and flavor of fresh strawberries to shine through. With its vibrant red color and glossy finish, this pie makes an impressive centerpiece for any dessert table, yet is straightforward enough for bakers of all skill levels to master.

Ingredients for Strawberry Pie Recipe

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The quality of your strawberry pie depends heavily on the quality of your ingredients, particularly the strawberries themselves. For the most flavorful results, choose berries that are fully ripe, fragrant, and preferably in season. Local, freshly picked strawberries will always deliver superior flavor compared to those that have traveled long distances.

For the Pie Crust:

• 2½ cups (313g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup (226g) cold unsalted butter, cubed
• ¼ to ⅓ cup (60-80ml) ice-cold water

For the Strawberry Filling:

• 6 cups (about 2 pounds) fresh strawberries, hulled
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 tablespoon unsalted butter

For the Glaze (optional):

• 3 tablespoons strawberry jam or preserves
• 1 tablespoon water

For the Egg Wash:

• 1 large egg
• 1 tablespoon milk or water
• 1 tablespoon coarse sugar for sprinkling (optional)

Ingredient Category	Recommended Quantity	Quality Tips
Strawberries	2 pounds	Choose bright red berries with fresh green caps, no white shoulders, and a sweet fragrance
Flour	2½ cups	Use all-purpose flour with moderate protein content (10-12%) for the right balance of tenderness and structure
Butter	1 cup	European-style butter with higher butterfat content creates flakier crusts
Sugar	¾ cup	Regular granulated sugar works best; avoid substituting with alternatives that may affect consistency
Cornstarch	¼ cup	Fresh cornstarch is essential – check expiration dates as effectiveness decreases over time

How to Make Strawberry Pie Recipe

Creating the perfect strawberry pie involves a careful balance of techniques to preserve the fresh flavor of the berries while ensuring the filling sets properly. This strawberry pie recipe uses a partially baked crust (blind baking) to prevent sogginess and a specially prepared filling that spotlights the natural sweetness of seasonal berries without drowning them in sugar.

Step 1: Prepare the Pie Crust

1. In a large bowl, whisk together flour, sugar, and salt.
2. Add cold, cubed butter and cut into the flour mixture using a pastry cutter or two knives until pea-sized pieces form.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently until dough just comes together (it should not be sticky).
4. Divide dough into two portions (one slightly larger for the bottom crust), shape into disks, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

Step 2: Roll and Blind Bake the Bottom Crust

1. Preheat oven to 375°F (190°C).
2. Roll the larger disk of dough on a lightly floured surface into a 12-inch circle.
3. Transfer to a 9-inch pie dish, trim edges leaving a 1-inch overhang, and fold under.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake for 15 minutes, then remove weights and parchment and bake for an additional 5-7 minutes until just starting to color.
6. Remove from oven and cool while preparing the filling. Keep oven at 375°F.

Step 3: Prepare the Strawberry Filling

1. Select 2 cups of the smaller strawberries and cut into halves or quarters, depending on size.
2. Take the remaining 4 cups and crush them using a potato masher in a large saucepan.
3. Add sugar, cornstarch, lemon juice, and salt to the crushed berries and stir to combine.
4. Bring mixture to a simmer over medium heat, stirring constantly until thickened (about 3-5 minutes).
5. Remove from heat and stir in vanilla extract and butter until completely melted.
6. Fold in the reserved fresh strawberry pieces and allow mixture to cool for 10 minutes.

Step 4: Prepare the Top Crust

1. Roll out the second disk of dough to an 11-inch circle.
2. Cut into 1-inch strips for a lattice top, or use cookie cutters to create decorative shapes.
3. If making a full top crust, be sure to cut vents to allow steam to escape.

Step 5: Assemble and Bake the Pie

1. Pour the slightly cooled filling into the par-baked crust.
2. Arrange lattice strips or decorative cut-outs on top of the filling.
3. Whisk together egg and milk to create an egg wash, then brush over the top crust.
4. Sprinkle with coarse sugar if desired.
5. Bake at 375°F for 35-40 minutes, until crust is golden brown and filling is bubbling.
6. If edges brown too quickly, cover them with a pie shield or aluminum foil.

Step 6: Glaze and Cool

1. If using the optional glaze, heat strawberry jam with water until melted.
2. Brush glaze over the top of the hot pie for a shiny finish.
3. Allow pie to cool completely on a wire rack for at least 3 hours before slicing to ensure filling sets properly.

Tips for Making Strawberry Pie Recipe

Pro tip: The key to perfect strawberry pie is handling the filling properly – cook just enough to activate the thickeners without diminishing the fresh strawberry flavor.

• Keep all ingredients cold when making the crust – even chilling the flour can help achieve maximum flakiness
• Sort your strawberries by ripeness, using the ripest ones for crushing and the firmer ones for the chunky pieces
• A combination of cooked and fresh strawberries creates the perfect texture and maximizes flavor
• For a clearer filling, strain the seeds from the crushed strawberries before cooking

Technique	Recommendation	Why It Works
Blind Baking	Partially bake the bottom crust	Prevents the dreaded “soggy bottom” that can happen with juicy fillings
Berry Preparation	Use a mix of crushed and whole berries	Creates texture contrast and intensifies flavor
Thickener Amount	Adjust cornstarch based on berry ripeness	Riper berries release more juice and require more thickener
Cooling Time	Allow full 3-hour cooling period	Ensures filling sets properly for clean slices

When selecting strawberries for your pie, remember that local, in-season berries will provide superior flavor. However, if making this strawberry pie recipe outside of strawberry season, look for organic berries with a strong fragrance and bright red color throughout.

Make-Ahead Instructions

This homemade strawberry pie recipe has several components that can be prepared in advance, making it perfect for planning ahead for special occasions or busy schedules.

The pie crust dough can be made up to 3 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. For longer storage, the dough can be frozen for up to 3 months – simply thaw overnight in the refrigerator before using.

You can also blind-bake the bottom crust 1 day ahead. Once cooled, cover loosely with a clean kitchen towel and store at room temperature for optimal crust texture.

The filling can be partially prepared ahead by measuring out dry ingredients and combining them in a sealed container. However, for best results, prepare the cooked portion of the filling no more than 4 hours before assembling the pie, as the strawberries will continue to release juices over time.

For a completely assembled make-ahead option, you can prepare the entire pie and freeze it unbaked. Wrap tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. When ready to bake, do not thaw – simply add 15-20 minutes to the baking time, covering the edges with foil if they begin to brown too quickly.

Storing Leftovers

A freshly baked strawberry pie is best enjoyed within 2 days of baking, when the crust is still crisp and the berries maintain their vibrant flavor. Store any leftover pie loosely covered with foil or plastic wrap in the refrigerator for up to 4 days.

For food safety, refrigerate your strawberry pie within 2 hours of serving if it contains any leftovers. The high moisture content and natural sugars in strawberries can promote bacterial growth if left at room temperature for extended periods.

The ideal storage container is the original pie plate, covered with a pie dome or plastic wrap. Avoid pressing wrap directly onto the surface of the pie, which can damage the appearance.

When ready to serve leftover pie, allow it to come to room temperature for about 30 minutes to enhance the flavors and soften the filling slightly. If desired, you can warm individual slices in a 300°F oven for 5-10 minutes, though this may cause some additional juice release.

Freezing Strawberry Pie Recipe

While strawberry pie is always best when freshly made, freezing is possible with a few adjustments to preserve quality upon thawing.

For best freezing results:

1. Allow the baked pie to cool completely, preferably overnight in the refrigerator.
2. Place the entire pie (in its pie dish) in the freezer until solid, about 2-3 hours.
3. Once frozen, wrap tightly with a double layer of plastic wrap, ensuring no air pockets.
4. Wrap again with aluminum foil or place in a large freezer bag, squeezing out excess air.
5. Label with the date and contents, then store in the freezer for up to 3 months.

To thaw a frozen strawberry pie:

1. Remove from the freezer and unwrap completely.
2. Transfer to the refrigerator and thaw overnight (8-12 hours).
3. Before serving, allow pie to stand at room temperature for 30 minutes.
4. For a crisper crust, place the thawed pie in a 350°F oven for 10-15 minutes.

Be aware that the texture of the filling may become slightly more liquid after freezing and thawing, as the freezing process breaks down the cell structure of the strawberries. The flavor, however, will remain delicious.

Serving Suggestions

A perfect slice of homemade strawberry pie truly shines when paired with complementary accompaniments that enhance its fresh fruit flavor.

For a classic presentation, serve slices of strawberry pie with a dollop of freshly whipped cream. For the ultimate upgrade, infuse your whipped cream with a touch of vanilla extract or fold in a small amount of mascarpone cheese for added richness.

Other delicious topping options include:

• A small scoop of high-quality vanilla ice cream
• A drizzle of white chocolate ganache
• A sprinkling of crushed amaretti cookies for textural contrast
• Fresh mint leaves and additional sliced strawberries

For a beautiful presentation, dust the plate with a small amount of powdered sugar and add a sprig of mint and a whole strawberry as a garnish. Serve the pie at cool room temperature (around 65-70°F) for optimal flavor and texture.

Beverage pairings that complement this strawberry pie recipe include:

• Sparkling rosé wine
• Iced chamomile tea
• Coffee with a splash of cream
• Prosecco or Champagne for celebratory occasions

FAQ

Can I use frozen strawberries for this pie recipe?
Yes, you can use frozen strawberries, but the texture will be different. Thaw completely and drain excess liquid before using. You may need to increase the cornstarch by 1-2 teaspoons to account for the extra moisture. For best results, use frozen berries only for the cooked portion of the filling and fresh berries for the chunks.

What can I substitute for cornstarch in this strawberry pie recipe?
You can substitute tapioca starch (use the same amount) or all-purpose flour (use 2 tablespoons more than the called-for cornstarch). Tapioca will give a slightly clearer filling, while flour may create a more cloudy appearance but works in a pinch.

Why did my pie filling not set properly?
Common reasons for runny filling include: not cooking the mixture long enough (it should be quite thick before adding the fresh berries), not allowing sufficient cooling time (minimum 3 hours), or using exceptionally juicy strawberries. If your strawberries are very ripe and juicy, increase cornstarch by 1 tablespoon.

Can I make this strawberry pie without a top crust?
Absolutely! This filling works beautifully in an open-faced pie. Simply blind-bake your bottom crust completely (about 5 minutes longer than the partial bake), cool, add the filling, and refrigerate until set. You may want to add a decorative border of whipped cream or fresh strawberry slices before serving.

How do I know when my strawberry pie is done baking?
Your pie is done when the crust is golden brown and the filling is visibly bubbling, especially in the center. The bubbling is crucial as it means the cornstarch has reached the temperature needed to fully activate and will set properly upon cooling. This typically takes 35-40 minutes at 375°F.