This Strawberry Pie is the perfect summer dessert recipe made with an all-butter crust and fresh strawberries. It’s a simple pie recipe that’s easy enough for anyone to make – even beginners! Be sure to follow my pro tips below for the perfect old fashioned strawberry pie!
Estimated reading time: 14 minutes
Pies are one of our favourite summer desserts and this Strawberry Pie recipe is an old family favourite! The strawberry pie filling is simply divine, made with fresh, juicy strawberries. We love a slice of this pie served with a scoop of vanilla ice cream on a hot summer day – it’s just the best summer dessert around and we know you’re going to love it!
There are SO many reasons we love this delicious strawberry pie. Here are just a few:
- It’s EASY to Make. Follow the tips and simple steps below and for the best no-fail pie crust and delicious strawberry filling in under 2 hours!
- It’s VERSATILE. This crust can be used for other fruit pies like our blueberry pie or our apple cranberry pie!
- It’s the perfect SUMMER TREAT. This pie is a great dessert to share at a summer party and is a delicious option after picking fresh strawberries.
Follow all our PRO tips to make this Strawberry Pie absolutely spectacular!
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!
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.
Once the dough comes together, divide it in half and gently form it into 2 round disc shapes. This makes it easy to roll out later in a round shape!
Putting the dough in the fridge will help keep its shape and also help the pie crust to become crispy and flaky in the oven as it bakes. The pie crust should be as cold as possible when you work with it, at all times.
Adding cornstarch to your pie filling will create a deliciously thick and silky sauce around the fruit and it will help the filling stay together a little better when you cut into the pie. You’ll still have that gorgeous juiciness oozing out of each slice, but it won’t look like soup on your dessert plate.
Topping your pie with a lattice crust is both beautiful and practical. It creates that classic fruit pie look while allowing the pie to vent and the excess water from the fruit to evaporate during baking. Use a pastry cutter or a pizza cutter to cut long strips and layer them in an alternating pattern.
There’s nothing worse than a pie with uneven, over-browned edges. Creating nice clean edges is easy! Just fold the edges of the dough under and tuck them into whatever pie dish you’re using. And don’t forget to vent the top of the pie so the steam can escape – just poke it with a fork in a few places. There’s no need to vent if you’re making a lattice-top pie as the steam will escape through the holes on its own.
Combine an egg and 1 tablespoon of water in a small bowl and whisk them together. Using a pastry brush, brush on a SMALL amount of egg wash onto the top crust of the pie and around the edges. Don’t overdo it! Cooked egg on the top of a pie is never tasty. The idea is to brush a very light coating of the egg wash over every surface of the crust before it bakes. This will create a shiny finish and it will help the upper crust to brown perfectly and evenly in the oven.
Sprinkle a little bit of turbinado sugar or other coarse sugar onto the top of the pie after you’ve brushed on the egg wash. This will create a beautiful finish on the upper crust, but it will also add a nice crunch and a beautiful texture to the pastry
Bake your pie at 400 degrees Fahrenheit (200 degrees Celsius) for the first 10 minutes and then reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) and bake for 45-50 minutes longer. Baking at a higher heat at first allows the crust to brown beautifully and baking at a lower heat afterwards allows the filling to cook evenly without the crust over-browning in the process.
It’s also a great idea to bake your pie with a baking sheet on the rack below, just to catch any stray drips before they burn onto the bottom of your oven. (Been there, done that… more times than we’d care to admit!)
Cutting into a hot pie may seem like a good idea, but all it will leave you with is a steamy hot soupy mess. Be sure to let the pie cool to room temperature before slicing – this will make sure your slices are juicy but keep their shape.
Here’s a list of problems you might encounter when making homemade strawberry pie and how to fix them!
Fresh strawberry pie tastes best with fresh, ripe and juicy strawberries. Over-ripe strawberries are too mushy and will make the filling too soupy. Under-ripe strawberries are not as flavourful and won’t create as sweet a filling as ripe ones.
If there is not enough cornstarch, or another thickening agent, then the filling will be too runny as the strawberries release a lot of juice. Be sure to use the correct amount of cornstarch (follow the recipe!) for the perfect filling.
It is important to vent the pie crust to allow moisture and air to escape, and this will prevent the pie filling from bubbling over. Slits need to be placed into the top crust if you’re covering the pie completely, or you can use a lattice crust on top to allow the steam to escape the pie during baking. The filling can bubble over the crust and pour into the bottom of the oven if there are no vents. It’s always a good idea to bake a homemade pie on a baking sheet lined with aluminum foil or parchment paper, just to catch any filling that spills so you don’t need to clean your oven.
It’s important to keep the butter cold when working with the dough, to give a flaky crust. Chilling the dough keeps the butter from melting. If you don’t chill the dough it will be too soft to work with and it won’t turn out flaky and crispy as it bakes.
It is important to use the right baking temperature to achieve a golden brown crust. If the temperature is too low, the pie crust can become soggy as the filling soaks into it. If the temperature is too high, the crust can burn before the filling is set. Rotate the pan if the oven has hot spots to ensure the crust gets evenly browned.
It is important to let the pie cool to almost room temperature before slicing because this allows the filling to set and firm up so the pie can be sliced. If you cut into a hot pie straight from the oven, the strawberry filling will pour out like soup and you’ll be left with a mess.
To make this Strawberry Pie recipe you’ll need these items on hand in your kitchen (paid links):
- mixing bowls
- measuring cups and spoons
- Silicone Spatula
- pie dish
- Rolling Pin
- Pastry Brush
- Food Processor
- wooden spoon
- pastry cutter
- wire rack for cooling
To make this recipe for strawberry pie, you’ll need to have these ingredients on hand (paid links):
FOR THE CRUST:
- 3 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small chunks
- 1/2 teaspoon lemon juice
- 6-7 tablespoons ice cold water
FOR THE FILLING:
- 5 cups sliced fresh strawberries
- 4 tablespoons cornstarch
- 3/4 cups granulated sugar
- 1 pinch salt
- a splash of lemon juice
TO FINISH:
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons coarse sugar
Try these variations on the Classic Strawberry Pie recipe!
- Strawberry Rhubarb – Add equal parts strawberry and rhubarb to give a sweet and tart flavour.
- Strawberry Crumble – Instead of the lattice top, add an oat, sugar, and butter crumble to the top of the fruit.
- Balsamic Strawberry – Add a few tablespoons of balsamic vinegar to the filling for an exotic flavour.
- Mixed Berries – Add in some blueberries to the strawberry filling for a mixed berry flavour.
- Almond – Sprinkle almonds on top of the strawberry filling before adding the top crust. The almonds will toast while the pie bakes giving a delicious flavour. You can also add almond extract to the filling for even more flavour.
- Vanilla – Add a teaspoon or two of vanilla extract to the strawberry filling to enhance the flavours.
Time needed: 1 hour and 50 minutes
Follow these steps to make this Strawberry pie recipe!
- Make 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).
- Use the food processor.
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.
- Add liquid to dough.
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, we use anywhere between 5 and 8 tablespoons of water.
- Divide the dough into discs.
Dump the rough dough onto the counter and divide the dough into two disc shapes. Wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
- Prep the filling.
Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt, and lemon juice. Stir just until combined and set aside.
- Assemble the pie.
Follow the steps below in the recipe card.
- Assemble, bake, and enjoy!
Allow the pie to cool and then serve with whip cream or vanilla ice cream.
Why is my homemade pie runny?
Homemade pie can be runny if it’s underbaked or if there isn’t enough thickener in the filling.
What is the best thickener for fruit pie?
The best thickener for any fruit pie is cornstarch.
What to add to pie filling to make it better?
Adding lemon juice and a pinch of salt to your homemade fruit pie will make the filling more flavourful.
Is flour or cornstarch better for pie filling?
Cornstarch is much better to use than flour for homemade fruit pie filling. Cornstarch makes a much silkier sauce while flour creates a thicker, more dull-looking sauce. Another reason cornstarch is a better choice is that less cornstarch is required to thicken pie filling than flour.
What is a trick to making a good pie crust?
The trick to making good pie crust is using cold butter and not over-working the dough. Refrigerating the dough before rolling out is also a critical step for flaky, crispy pie pastry.
Is pie crust better with butter or shortening?
Butter creates a much stronger, flakier and more crispy pie dough than shortening.
What is the secret to flaky pie crust?
The secret to flaky pie crust is using cold butter instead of shortening. It also helps to avoid overworking the dough and to refrigerate it before rolling out.
Can I freeze the pie dough before baking?
Yes! Simply freeze the raw pie dough in discs (as directed in the recipe below) and remove from the freezer and place in the fridge for 12 hours before rolling out.
Can I use frozen fruit in my homemade pie filling?
Yes. Simply increase the cornstarch in the filling by several tablespoons if using frozen fruit in the filling.
How to store this strawberry pie?
Store any leftovers of this pie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat any leftovers in the microwave or toaster oven until heated through.
Can I freeze this strawberry pie recipe?
It can be frozen for up to 2-3 months before baking (cover in plastic wrap or freeze in an airtight container), thawed in the fridge overnight and then baked fresh in the morning. (Be sure to always place a cold baking dish into a cold oven to prevent the dish from cracking.)
They can also be frozen after baking for up to 2-3 months (cover in plastic wrap or freeze in an airtight container). Thaw at room temperature and reheat before serving, if desired.
Can I make this pie as a no bake strawberry pie recipe?
Yes, try our fresh strawberry pie recipe – it’s a no-bake recipe.
Can I use graham cracker crust instead of this homemade version?
This filling isn’t meant to be baked in a graham cracker crust and it would likely soak through the crust, making it soggy.
Do I need to boil the filling in advance in a saucepan?
No! Simply assemble the filling as the recipe states and bake it inside the pie crust.
Do I need to bake the crust in advance?
Although some recipes call for blind baking the crust first without the filling (using dried beans or pie weights to prevent it from losing its shape), we recommend that you bake the pie shell and the filling together for the perfect pie.
How long does the dough need to chill?
The dough needs to chill for 45 minutes or overnight.
How do you know when the pie is done?
The pie will be done when the edges are golden brown and the filling is bubbly. Watch the pie closely as it bakes to ensure it bakes and browns evenly. Feel free to turn the pie halfway through baking so it browns evenly in your oven.
Can I use strawberry jello or strawberry gelatin instead of cornstarch?
No, we don’t recommend using gelatin in this recipe as it will give you a different result than the cornstarch when you bake it.
We hope you love this homemade strawberry pie recipe as much as we do! Let us know in the comments below, what’s your family’s favourite summer pie? We’d love to know!
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
- Blueberry Pie
Watch the video below to see exactly how we make this recipe. You can find more delicious recipe videos on our YouTube channel.
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Strawberry Pie
Recipe: Equipment
Recipe: Ingredients
For the crust:
- 3 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter, cut into small chunks
- 1/2 teaspoon lemon juice
- 6-7 tablespoons ice cold water
For the filling
- 5 cups sliced fresh strawberries
- 4 tablespoons cornstarch
- 3/4 cups granulated sugar
- 1 pinch salt
- a splash of lemon juice
For finishing:
- 1 egg
- 1 tablespoon water
- 1-2 tablespoons coarse sugar
Recipe: Instructions
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 5 and 8 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 divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
For the filling:
- Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt, and lemon juice. Toss just until combined.
- Set the filling aside while you prepare the crust for baking.
Assembly:
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). If your oven runs hot, set it to 375 degrees Fahrenheit (190 degrees Celsius). (Use an oven thermometer to ensure the correct temperature.)
- Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls 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).
- Add the strawberry filling to the pie crust and smooth out the top.
- Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
- Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
- 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.
- 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.
- Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 10 minutes, and then reduce the heat to 375 degrees Fahrenheit (190 degrees Celsius) (or 350 degrees Fahrenheit if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
- Let cool to room temperature before slicing and serving with a scoop of vanilla ice cream.
Recipe: Notes
No-Fail Tips
Watch the pie closely as it bakes to ensure it bakes and browns evenly. Feel free to turn the pie halfway through baking so it browns evenly in your oven. Bake this pie on a baking sheet to prevent the filling from spilling out of the pie as it bakes and burning to the bottom of your oven.Storage Instructions
Store any leftovers of this pie in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Reheat any leftovers in the microwave or toaster oven until heated through.Freezer Instructions
It can be frozen for up to 2-3 months before baking (cover in plastic wrap or freeze in an airtight container), thawed in the fridge overnight and then baked fresh in the morning. (Be sure to always place a cold baking dish into a cold oven to prevent the dish from cracking.) They can also be frozen after baking for up to 2-3 months (cover in plastic wrap or freeze in an airtight container). Thaw at room temperature and reheat before serving, if desired.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Me encanto!!!!
Looks yummy!
We went strawberry picking yesterday as a family. So this morning I decided to make your Old Fashioned Strawberry Pie! I’ve never even seen your site before but man oh man, how DELICIOUS this was!! !! Thank you so much 💓 Pinning this one to make again….also used a Pillsbury pie crust with your egg wash, easy and amazingly delicious 😋!
Looks yummy! Strawberry picking with the family is one of my favourite things to do during strawberry season. Thanks for taking the time to leave your feedback!
My mom has made strawberry pie like this but she never measured, did it all by feel and taste. Made it pretty intimidating for me to try and make it. But this is almost exactly the ingredients she uses. So tonight I’m trying it. I noticed that hers has one variation, she puts a stick of margarine, dotted across the pie filling before putting the lattice topping on. I’ve decided to try your recipe as it is. I’ll try it with butter (margarine was her 70’s influence) next time.
Thanks!
Let us know how it turns out!
Great recipe!!!
Wondering how many calories are in this since i dont know what Kcals are!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback! Kcal are kilocalories, often referred to as calories so one serving has 344 calories.
Made this today with the addition of a cup of rhubarb! Turned out fantastic 🙂 thank you for the recipe!
We’re so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Currently baking this pie. Having to prepare it a day in advance. Any tips for storage and serving the next say.
Let us know how it turns out! You can store it in an airtight container or wrapped in plastic wrap in the fridge. Hope this helps!
Hi! Checking out your pie recipes. I’m watching calorie intake. Your recipes hover around 344-365 per serving. Several list ’12 servings’ per pie. Is that correct? Seems like a lot of very small slices.
Hi Eva, for this recipes only the flour and the sugar amount for around 3000kcal, so it’s correct.🙂
SO gorgeous! Looks and smells amazing!!I had SO many strawberries, I made TWO!Yummmmmmmmm……….Guess i will have to share with a neighbor or I will for sure, gain 10 pounds! Ha
So glad you loved it! 🙂
My family would love this pie. I would make it this weekend. Thanks for sharing.
You’re welcome Tolan!🙂
strawberry pie is one of my favorite desserts!! Looks SO delicious! 🙂
Thanks!🙂
Oh my goodness! I am in heaven! The best strawberry pie!
We agree 😉 Thanks!
I love when strawberries are in season especially for desserts like this one! Made this for my niece’s graduation party and it was a hit all around! Delicious recipe!
So glad to hear it was a hit! Thanks Mary!🙂
I love how easy this was to make, how delicious it turned out and the presentation was beautiful!
Glad you liked it Julia!🙂
This is such a great way to enjoy strawberries! Yummy!!
Thanks Nazar!