Home · Recipes Strawberry Pie Author: Maryanne CabreraPublished: May 9, 2012Updated: Sep 1, 2018 View Recipe28 ReviewsThis post may contain affiliate links. Read our disclosure policy. An updated version of this strawberry pie can be found here. I’m sure many people can recall the smell of homemade pie coming from the kitchen. That wasn’t the case at my house growing up. My first introduction to pies came from Marie Callendar’s and Polly’s Pies. Pies were always store bought and only enjoyed during parties and holidays. I was never a fan of store bought strawberries pies. I remember them always being too sweet, too mushy, and laden with too much glaze. Luckily, my interest in baking sprouted early as a child and by middle school I started to experiment with my own pies. I can’t wait for the Strawberry Festival later this month in Oxnard! It’s an event I look forward to it every year. While driving up to Oxnard you can smell the sweet intoxicating aroma of ripe strawberries that fill the air. Once I get my crate of strawberries, be prepared for fresh strawberry pie, strawberry shortcakes, and chocolate dipped strawberries! In the meantime, this is a delicious baked pie that celebrates one of my favorite fruits. Its really difficult to just have one slice. Enjoy it a la mode with a giant scoop of vanilla ice cream for dessert or for breakfast with your morning coffee. Its great served warm or chilled. The hardest part about making this pie is waiting for it to cool to temperature before slicing. I hope to one day be that mother/grandmother at creates warm childhood memories of sweet treats and comfort in the kitchen. Strawberry Pie makes 1-9 inch double crust pie Ingredients 5 cups fresh strawberries, rinsed, hulled and sliced in half/quartered 1/2 cup granulated sugar, or more depending on sweetness of berries 3 Tbsp cornstarch 1/2 tsp sea salt two crust pie, recipe follows milk, as needed turbinado sugar, as needed Instructions: Prepare pie crust. Roll out the one dough between two sheets of parchment paper. Lightly flour the bottom paper and the top of the dough. If the dough is too hard or too cold, let it rest for a few minutes until it is pliable. Roll dough to about 10 inches in diameter about about 1/4 inch thick. Place the pie plate upside down over the rolled dough to make sure it is the right size. Move dough into the pie plate and firmly press it into the bottom and sides. Trim the excess dough leaving 1/2 inch all around. Cover with plastic wrap and place in fridge to chill. Roll out the other dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes. Toss strawberries with sugar, cornstarch and salt in a large bowl. 6. Pour strawberries into the chilled pie crust. Cover with top crust. Decorate the edges with a fork or your fingers. Chill pie while you preheat the oven to 450 degrees F. 7. Place chilled pie on 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 crust. This is necessary to let the steam escape and prevent the top crust from exploding. 8. Bake at 450 degrees for 10 minutes. Then reduce to the heat to 350 degrees and make for 15 minutes. Rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let pie cool on rack before serving. Two Crust Pie Ingredients 2 1/4 cup all-purpose flour 1 tsp sea salt 1/4 cup granulated sugar 16 Tbsp unsalted butter, very cold, cut into tablespoons 5 Tbsp water, ice cold 2 egg yolks, cold Method 1. Pulse together flour, salt, and sugar in a food processor. Add butter one tablespoon at a time while the food processor is running. Stop machine once mixture is crumbly and like coarse sand in texture. 2. Add water and yolks. Pulse for a couple seconds until dough begins to come together. Remove from machine and finish kneading on a lightly floured surface. Divide dough into two equal disks and wrap in plastic wrap. Chill in the refrigerator for 20 minutes or freeze for 10 minutes. Strawberry Pie Yield: one 9-inch double crust pie Print Recipe Pin Recipe Rate Recipe IngredientsTwo Crust Pie Dough:2 ¼ cup all-purpose flour1 teaspoon sea salt¼ cup granulated sugar16 Tablespoon unsalted butter, very cold, cut into tablespoons5 Tablespoon ice water2 large egg yolks, coldPie Filling:5 cups fresh strawberries, rinsed, hulled, and sliced in half/quartered½ cup granulated sugar, or more depending on sweetness of strawberries3 Tablespoon cornstarch½ teaspoon fine sea saltmilk or heavy cream, as needed for brushing topturbinado sugar, as needed for topping Instructions Pie Dough:Pulse together flour, salt, and sugar in a food processor. Add butter one tablespoon at a time while the food processor is running. Stop machine once mixture is crumbly and like coarse sand in texture.Add water and yolks. Pulse for a couple seconds until dough begins to come together. Remove from machine and finish kneading on a lightly floured surface.Divide dough into two equal disks and wrap in plastic wrap. Chill in the refrigerator for 20 minutes or freeze for 10 minutes.Filling and Assembly:Roll out one dough between two sheets of parchment paper. Lightly flour the bottom paper and the top of the dough. Roll dough to about 10 inches in diameter about about ¼ inch thick. Place the pie plate upside down over the rolled dough to make sure it is the right size.*If the dough is too hard or too cold, let it rest for a few minutes until it is pliable. Move dough into the pie plate and firmly press it into the bottom and sides. Trim the excess dough leaving ½ inch all around. Cover with plastic wrap and place in fridge to chill.Roll the second dough until 10 inches in the diameter. Cover with plastic wrap and chill in fridge for at least 5 minutes.In a large bowl, toss together strawberries with sugar, cornstarch and salt.Pour strawberry mixture into the chilled pie crust. Cover with top crust. Decorate the edges with a fork or your fingers. Chill pie while you preheat the oven to 450℉.Place chilled pie on 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 crust.*This is necessary to let the steam escape and prevent the top crust from exploding.Bake at 450℉ for 10 minutes. Then reduce to the heat to 350℉ and make for 15 minutes. Rotate the pie and continue baking for another 20-30 minutes until pie is golden brown. Let pie cool on rack before serving. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: strawberry pie, fruit pie, classic strawberry pie Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
the little epicurean says: May 10, 2012 Thanks, Emily! I can’t wait to try your dulce de leche rice pudding!
Sunday Morning Banana Pancakes says: May 9, 2012 What a simple and absolutely beautiful looking pie- its pie perfection! I so wish I could reach right in and grab a slice…strawberry season is right around the corner for us in New England and I am pretty sure I will be making this :) Reply
the little epicurean says: May 10, 2012 I’m so excited for strawberry season! I can’t wait for you to make this pie :)
Anita at Hungry Couple says: May 9, 2012 Looks delicious. No store bought pie can ever match the homemade version! Reply
Kristina says: May 10, 2012 ive never made a pie before but ive always wanted to :D this one looks amazing Reply
the little epicurean says: May 10, 2012 Thanks, Kristina! You can definitely make this pie :) especially after seeing all the wonderful creations you have on Sifted
Anonymous says: May 28, 2012 This pie was fabulous. Fresh Baked Strawberry pie is my favorite and I have made it for over 40 years! The original I rememerwas from Reeves Bakery on F street in Washington DC in the 1960s.This was perfect as it was simple —My only suggestion is a reminder to let it cool before serving. I let it sit in the oven to keep it warm and it was too runny — only because I forgot that part! But was a hit and delicious!Thank you. pww Reply
the little epicurean says: May 29, 2012 Thanks! I’m glad you and your guests liked it. Yeah, the hardest part about this pie is waiting for it to cool down before eating it!
fortheloveofpie says: April 8, 2013 The filling was perfect. I opted for a simpler crust and it turned out fantastically. Even my wife who is an ardent supporter of cake and not pie liked it so much she had two pieces (a true rarity). Thanks for the note about the Oxnard strawberry festival! We just moved to Santa Barbara from the Midwest and I put it on our calendar! Reply
Maryanne says: April 8, 2013 So glad you and your wife enjoyed the pie! As a fellow cake supporter myself, I totally understand your wife’s predicament. I can’t wait for the strawberry festival next month. I’m already thinking of desserts to make with all those strawberries I am going to buy!
Sarah says: April 21, 2013 I made this pie for my mom’s birthday “cake” and strawberry pie is what she prefers. We normally always do a cold pie but I thought I’d try something new. I used a gluten free crust that I’ve used in many recipes before and which holds up to fruit pies, but I followed all the directions for the filling and putting it together. Taste wise it came out great! We all really enjoyed it! However it is super runny, like when I removed the 1st piece a flood of sweet syrup and berries rushed out. Any suggestions? I baked it last night so it wasn’t warm and had had 24 hours to set up. I’m going to add an extra tbsp of corn starch next time, but was wondering if you;d have any suggestion? I’ll probably still make this again even if I can’t find a way to get ride of the runnyness because it truly was sooo yummy! Reply
Maryanne says: April 23, 2013 Hi Sara! Happy birthday to your mom! In order to get the extra moisture out, you just have to bake the pie a little bit longer. Allow the filling to boil and sometimes bubble out to ensure that the cornstarch has cooked out and has done its job to thicken. Whenever you use cornstarch make sure to let it come to a boil so your food doesn’t taste chalky. Instead of cornstarch you can also try ClearJel, arrowroot or potato starch. After you bake and cool the pie down, try storing it in the fridge to set up even more.
Lisa says: April 25, 2013 I just made this pie. It is in the oven as I type. Looks and smells wonderful. Reply
Caroline says: June 8, 2013 This is an amazing recipe! I used my own tried and true pie crust recipe with this strawberry filling recipe and it’s great! So simple, and so much great strawberry flavor! Reply
Sarah says: November 12, 2013 I have Frozen Strawberries I need to use. And will try your suggestion to reduce sugar, add lemon juice & increase cornstarch. Wish me luck. Reply
Elaine says: April 25, 2015 This is in the oven!!! Cross your fingers I know how to follow directions ;-) Reply
peninggi badan nhcp says: March 9, 2016 My father planted lots of strawberries in the backyard … I got a great idea … thanks Reply
Ashley says: June 8, 2016 Just made your strawberry pie for the first time tonight. First time making strawberry pie in general, although I am a seasoned fruit pie baker. Well, I admit, I broke the Cardinal rule of waiting for it to cool completely before slicing into it, but even so, this was sooooo juicy. And unfortunately, not in a good way. Perhaps it was because I used fresh garden strawberries (the side of raspberries) rather than the sturdier store bought strawberries. At any rate, just wanted to comment that others should 1) let cool completely and 2) consider adding additional cornstarch. Also, I had to bake mine quite a bit longer than your recipe called for before I was satisfied with the crust doneness – however I used my own crust recipe, so I really can’t comment on that. All in all, it was delicious. Just not the picture perfect, easy to eat slice of pie. Thank you for sharing! Reply
Rebecca Cox says: November 24, 2016 I have never before made a fruit pie. Honestly, the only pie I’ve EVER made was a s’more pie, with a store bought crust. But this pie just looked beautiful, and I bought a pie plate a while back, so I decided it was time to use it. Followed your directions exactly, making my very first pie crust (so easy!), and a beautiful strawberry pie I was delighted to share with my family. They were all suitably impressed! Thank you! It was, as others noted, a little runny, but it was still delicious. Can’t wait to make it again. Reply
Anon says: May 22, 2018 Baked this pie and it turned out extremely soggy and wet. I baked it for 20 min longer than what it said. Great recipe but I would recommend adding extra cornstarch and baking longer than written. Reply