Classic from scratch strawberry pie made with fresh summer strawberries and an all-butter two crust pie dough
After nearly 15 years in professional kitchens and countless pies made from scratch, I can confidently say this strawberry pie recipe represents everything I love about classic American baking.
As a pastry chef, I’ve learned that the most memorable desserts often come from perfecting the simple, fundamental techniques. This pie is the perfect example!
Ingredients
There are two components to this recipe: all-butter pie dough and strawberry filling.
The dough is a simple mixture of flour, salt, sugar, butter, egg yolks, and ice cold water. For the filling, you’ll need: fresh strawberries, sugar, cornstarch, and salt. That’s it!
All Butter Pie Dough
This is a simple, no frills kind of pie. The pie dough is very forgiving and easy to work with.
You can finish the edges of the pie any way you’d like:
- Use a fork to create a decorative border
- Simply tuck the excess dough into the pie
- Or, pinch the crust like the image above.
Two critical factors determine the success of all-butter pie dough: maintaining proper temperature and working with speed!
For the best flaky dough, use cold ingredients and work in a cool environment. That means keeping all your ingredients chilled! I keep the flour mixture in the fridge or freezer while I set up my mis en place.
Second, work quickly! Overworking, over-kneading, or over-rolling stresses out the dough. Too much agitation will result in a rubbery or tough pie dough.
To deal with the summer heat, opt to quickly make your pie dough in a food processor! Check out the link below for a comprehensive look at how to make pie dough from scratch.
How to Make Pie Dough
Follow this in-depth tutorial to learn how to make pie dough by hand using two different techniques.
Strawberry Pie Filling
This strawberry pie is best made with fresh strawberries. I cannot guarantee the same results with frozen strawberries.
Keep in mind that frozen strawberries will expel more moisture than fresh strawberries. As such, you may have to add additional cornstarch to the mixture.
Cornstarch is responsible for thickening the filling. The sugar coated fresh strawberries will expel juice. In the oven, that moisture will combine with the cornstarch. As it heats, the cornstarch will activate and create a gel-like bond that will hold the strawberries and juices together.
Patience is crucial! The pie needs time to cool after baking. The thickening continues as the pie cools. Cutting the pie too early will prevent the gel from bonding.
Step-by-Step Assembly Process
Technical Questions & Professional Tips
For best results, I highly recommend using a metal or ceramic pie dish. Metal and ceramic are better at heat conduction. This is important because the bottom crust isn’t blind baked. Don’t use glass pie dishes for this recipe.
In my bakery experience, I’ve found that blind baking is not necessary for all pie recipes. Use this heating technique to ensure a baked bottom!
Ensure your oven rack is positioned towards the center or lower third of the oven. Start at HIGH heat (450°F) for the first 10 minutes to set the bottom crust. Then, reduce oven temperature to 350°F and continue to bake for another 30-45 minutes.
Troubleshooting: What Went Wrong?
Cause: There are two likely scenarios. One, the pie dough was overworked. Two, too much flour was added during rolling.
Prevention: Let dough rest after mixing to relax the gluten. At least 30 minutes. And second, be mindful of the amount of flour you add while rolling. Less is more!
Cause: Something is off with the fruit to cornstarch ratio. Check measurements. Also, cornstarch needs time to fully activate and thicken. Use fresh fruit for best results.
Prevention: Use the weight measurements provided in recipe card. Cornstarch is initially activated when heated. It will thicken the mixture once cooled.
Cause: If you try to cut into a warm pie, you’ll end up with a big mess.
Prevention: Waiting for the pie to cool before slicing is the most difficult part. Patience is key. The pie filling needs time to cool and regain it’s structure.
Related Recipes
Strawberry Pie
Ingredients
Two Crust Pie Dough:
- 2 ¼ cup all-purpose flour, (295 g)
- 1 teaspoon kosher salt*, or fine sea salt
- ¼ cup granulated sugar, (50 g)
- 1 cup unsalted butter, (226 g), cut into tablespoons, very cold
- 5 Tablespoons ice cold water
- 2 large egg yolks, cold
Pie Filling and Assembly:
- 5 cups fresh strawberries, (695 g) rinsed, hulled, sliced in half or quartered
- ½ cup granulated sugar, (100 g), or more depending on sweetness of berries
- 3 Tablespoons cornstarch, (24 g)
- ½ teaspoon kosher salt*
- milk, as needed
- turbinado sugar, as needed
Instructions
Two Crust Pie Dough:
- In a food processor, pulse together flour, salt and sugar. Add cold butter one tablespoon at a time while the food processor is running. Stop the machine once mixture is crumbly and like coarse sand in texture.
- Add water and yolks. Quickly pulse for a few seconds until dough begins to come together. Remove shaggy dough from machine and finish kneading on a lightly floured surface.*You should be able to see the streaks of butter in the dough. Fold just until dough comes together. It will not be smooth!
- Divide dough into two equal parts. Flatten into disks and tightly cover in plastic wrap. Chill in the refrigerator for 30 minutes.
Pie Filling and Assembly:
- Roll out one dough between two sheets of parchment paper. Lightly flour the bottom of the paper and the top of the dough. Alternatively, you can roll the dough on a lightly floured work surface. Roll dough to about 10 inches in diameter and about ¼-inch thick Place the pie plate upside down over the rolled dough to make sure it is the correct size.NOTE: If the dough is too hard or too cold, let it rest a few minutes until it is pliable.
- Move dough into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a ½-inch overhang all around. Cover with plastic wrap and let chill in the fridge.
- Roll out the other dough until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.
- Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.
- Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450℉.
- Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust.*This is necessary to let the steam escape and prevent the top crust from exploding during baking.
- Bake at 450℉ for 10 minutes. Then reduce heat to 350℉ and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.All images and text ©The Little Epicurean
Notes
- For best results, use ripe, fresh strawberries. The weight listed refers to hulled strawberries. For best results, make sure your total strawberries are between 650-750 g. Otherwise, you may have to adjust the amount of cornstarch.
- This recipe was created using Diamond Crystal Kosher Salt. Diamond Crystal is less salty than Morton Kosher Salt and table salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
That pie crust is wayyyy too much work!
That look delicious!
It looks yummy! I will try it. Thank your sharing much!
Thanks! Hope you like it!
I made my first ever homemade pie using your recipe. It turned out PERFECT! From the crust to the filling, it’s the best pie I’ve ever tasted. I just made another following your recipe, but mixing strawberries, peaches and blueberries for the filling. Still amazing. Thank you for posting ?
Yay, that’s wonderful to hear! I’m glad you enjoyed the recipe. Thank you for trying it out! :)
This was my first attempt ever of a homemade pie and crust. It turned out perfect! Your recipe is easy to follow. It was perfect… not too sweet and the crust was crispy and flaky. My family and I absolutely loved it.
Thank you for trying out the recipe! I’m so glad you enjoyed it! Hope it’s the first of many pies you make!
Hi!! All of my grocery stores are out of cornstarch. Would it be okay to omit that? Or is there something I can replace it with?
Thank you!
Hi, you cannot omit the cornstarch. Without it, the pie filling will not set up and you will end up with soupy mess. In place of cornstarch, you can use one to one substitution of arrowroot or potato starch. Tapioca flour/starch also works- in this recipe you would need 6 tbsp of tapioca for 3 tbsp cornstarch.
I’ve never made my own strawberry pie! Yours looks perfect. And I love the big chunks of butter in your crust!
What is the best way to prepare this pie earlier in the day to enjoy it later in the evening? Should I put it all together and then leave it in the fridge until it’s ready to bake? Or will that leave the crust soggy? Feedback appreciated
It will take several hours for the baked pie to cool down. Prepare and cook the pie earlier in the day. Allow to cool to room temperature before slicing, or keep chilled in the fridge until ready to serve.
I would not assemble and keep in the fridge until ready to bake. The cornstarch will separate the filling mixture.
Excellent!!! Great blend of cooked and fresh strawberries.
Another question, do think whip cream would be a good addition to this pie?
Yes, you can certainly serve the pie with whipped cream or vanilla ice cream.