This Classic Fresh Strawberry Pie is an old family recipe for the perfect easy summer dessert! It’s packed with fresh strawberries and made with an easy trick for the perfect juicy slice every time!
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If there’s one fruit that’s undeniably summery, it’s strawberries – don’t you agree? This Classic Fresh Strawberry Pie is one of our family’s favourite ways to enjoy fresh strawberries in the summer time and we know you’ll love it too!
There’s almost nothing better than fresh, in-season fruit in the summer time and fresh strawberries are one of my favourite things to buy at the Farmer’s Market (read more about my farmer’s market adventures here!). This Classic Fresh Strawberry Pie is an old family recipe courtesy of my great aunt Bernice, and it’s one that I grew up enjoying every summer as a child, especially after our family went strawberry picking!
What makes this pie so easy to make is that it’s not baked! That’s right, the only thing that requires baking is the crust, and if you buy a pre-baked crust from the grocery store or bakery there’s no baking required at all! How easy is that!?
In the recipe card below you’ll find all the instructions you need to make this delicious pie yourself, but here’s a list of all my pro tips to make your own pie crust at home!
How to Make the Perfect Homemade Pie Crust
TIP #1: Use your food processor and COLD butter.
Use COLD butter. And COLD water. This will help the butter stay in small, solid pieces as you mix which will create a flaky crust (and who doesn’t love a flaky pie crust??). Using your food processor to make the crust helps the butter stay cold and creates a nice tender dough, plus it makes making your own pie crust from scratch super easy and low maintenance!
TIP #2: Work quickly and gently when you handle the dough.
If you do work the butter into the flour mixture using your hands, make sure you use quick motions, flattening the pieces of butter between your hands as you slide your hands apart (one toward you, one away from you). The goal here should be to handle the butter as little as possible because the heat from your hands will cause it to soften and even melt. It’s ideal for the butter to remain cold and hard but be distributed throughout the flour mixture in small pieces.
TIP #3: Shape the dough into discs.
Once the dough comes together gently form it into a round disc shape. This makes it easy to roll out later in a round shape!
TIP #4: Let sit at room temperature for 5-10 minutes before rolling.
After you chill the pie dough, take it out of the fridge and let it sit for a couple of minutes on your work surface to let the dough relax just a bit before rolling.
TIP #5: Use flour!
Be sure your flour your work surface well and flour your rolling pin. This will prevent your dough from sticking and falling apart.
TIP #6: Dock the crust with a fork before baking.
Making holes in the bottom of the pie crust before baking will help it bake evenly and not puff up too much, making it perfect for filling with the fresh strawberry filling.
Looking for even more PRO PIE BAKING TIPS? Check out my Apple Cranberry Pie Recipe and my TOP 10 PRO PIE BAKING TIPS!
Looking for more delicious summer desserts? You’ll LOVE this No Bake Blueberry Lemon Icebox Cake or this Strawberry Rhubarb Skillet Cobbler!
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I hope you love this homemade pie recipe as much as we do! Let me know in the comments below, what’s your family’s favourite summer pie? I’d love to know!
Kitchen Products I Recommend:
Looking for more recipes featuring fresh summer fruit? You’ll love these:
- Easy Classic Peach Pie
- No Bake Lemon Blueberry Icebox Cake
- Classic Apple Berry Fruit Crisp
- Strawberry Swirl Cupcakes with Fresh Strawberry Buttercream
- Easy Strawberry Hand Pies
- Easy 3-Ingredient Chia Seed Raspberry Jam
- Strawberry Spinach Salad with Lemon Poppyseed Dressing
Classic Fresh Strawberry Pie
For the crust:
- 1 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small chunks
- 1/4 teaspoon lemon juice
- 3-4 tablespoons ice cold water
- 1 egg
- 1 tablespoon water
For the filling
- 1 cup fresh strawberries
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- a splash of lemon juice
- 5 cups sliced fresh strawberries
For the crust:
- Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
- Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
- Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 2 and 4 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
- Dump the rough dough onto the counter and form the dough into a disc shape and wrap in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
- After the dough chills, preheat your oven to 375 degrees Fahrenheit.
- Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out the disc of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
- Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
- Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
- Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge. Creating a double layer around the edges also helps keep the pie crust from shrinking when it bakes.
- If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
- Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
- Dock the unbaked crust with a fork several times on the bottom of the pie dish. This will prevent the crust from bubbling up and help it bake evenly.
- Bake at 375 degrees Fahrenheit for about 20-25 minutes, or until the crust is a light golden brown.
- Remove it from the oven and let it cool completely to room temperature.
For the filling:
- Add the 1 cup strawberries to a small pot over medium heat, along with the cornstarch, sugar and lemon juice.
- Let the mixture cook, mashing the strawberries really well as it cooks and thickens.
- Cook until the mixture is slightly thick and gelatinous (looks like jam) and the strawberries have completely fallen apart.
- Add the sliced strawberries to the pre-baked crust and pour the cooked strawberry mixture over them, tossing the mixture just a little bit to make sure all the fresh strawberries are coated in the cooked strawberry mixture. Smooth out the top as best you can.
- Let the pie cool almost to room temperature and then add it to the fridge to chill until the filling is set (about 2-4 hours). It will be set enough to slice after chilling, but still juicy.
- Slice and serve with whipped cream or ice cream.