This strawberry pie is so DELICIOUS you’ll be making it over and over while they’re in season. An easy to make strawberry filling that’s chock full of berries is suspended in a crisp butter crust and topped with lots of whipped cream. It’s basically perfect, and so very refreshing.
How to Make Strawberry Pie
1. To make the pie crust combine flour, sugar and salt in a food processor, then whiz together. You can do this by hand if preferred of course, see note in pro tips below.
2. Add the cubed cold butter and pulse until you have a crumbly mixture with lentil-sized grains. Drizzle in ice water while pulsing.
3. Dump out onto a lightly floured surface and knead the pastry dough a few times to bring it together. Form into a flat disk, wrap in plastic and refrigerate for 30 minutes.
4. Preheat the oven to 425F. With a rolling pin, on a well-floured surface, flatten out into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Fold the dough in half and ease it into the pie pan without stretching at all and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
5. Cut a round of parchment paper, frill the edge, and press into the pie shell. Add a double layer of tin foil to keep your pie crust propped up and fill with pie weights or dry beans. Bake at 425 degrees for 15 minutes.
6. Make the egg wash by mixing the egg and a dash of heavy cream together. Remove the paper, foil, and weights then brush the crust with the egg wash. Now dock the pie crust with a fork or sharp knife and add a tent of foil around the side. Docking is just poking holes in the crust, which allows steam to escape. Bake for 15 minutes at 425 then reduce temperature to 375 degrees and bake until the center is golden. Once the center is golden, remove the pie crust from the oven and set aside.
7. Place half your hulled and halved strawberries in the cooled pie shell. Add the remaining strawberries, sugar, corn starch, water, lemon juice and zest to a pot. Mix together, muddle and bring to a boil stirring occasionally. Lower heat and simmer until thickened.
8. Pour filling onto strawberries. You can move the berries around to make sure the filling reaches the bottom. Smooth out with a spatula. You can arrange move berries on top for a better visual if desired. Warm up some strawberry jam and brush onto the exposed berries then transfer to the refrigerator to chill for at least 3 hours. Serve with whipped cream and a sprig of mint.
Pro Tips to Make This recipe
- If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.
- Give the egg wash a thorough mix for a nice even golden crust. globs of egg whites will mar the look and texture.
- When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top.
- If your dough cracks while rolling then pinch together and let it rest a minute or two. It’s probably too cold.
- If you don’t like lemon just substitute with water and skip the zest.
- Use any crust you love, a cookie crust is fast and easy but so is a pre-made frozen pie shell.
- Adding a final glaze of strawberry jam to all the berries on top gives a luscious finish that also protects the fruit and lets your strawberry pie keep for longer in the fridge.
Frequently Asked Questions
Should it be kept Refrigerated?
Because this strawberry pie is made with fresh fruit it’s best to refrigerate although it can be left out at room temperature for several hours if covered.
How far ahead can you make it?
This strawberry pie is fine in the fridge for 2-3 days. You can brush the pie shell with melted white chocolate to keep it crisp for longer, although the egg wash does a pretty good job on it’s own.
Can you make the crust without a food processor?
Yes! Mix the dry ingredients in a large bowl then grate frozen butter into the bowl, mixing as you go so it doesn’t all clump up. Sprinkle in the ice water and mix with a fork or knife. Knead a couple times just to bring the dough together then form into a disk, wrap, and chill.
If you love this recipe try these out!
If you’ve tried this strawberry pie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Strawberry Pie
Ingredients
For the Pie Crust
- 2 1/2 cups all-purpose flour 300g, plus more for rolling
- 4 tbs granulated sugar 36g
- 1/2 tsp sea salt 3g
- 1 cup unsalted butter 225g, chilled
- 4 tbs ice water 60mL
- 1 egg for the egg wash
- 1 tbsp cream for the egg wash
For the Filling
- 2.5 pounds strawberries
- 3/4 cup sugar 150g
- 3 tbsp corn starch 23g
- 1/4 cup lemon juice 60mL
- 1/2 cup water 120mL
- 1 tbsp lemon zest
For the Glaze
- 3 tbsp strawberry jam
- 1 tbsp water or orange licquor
For the Whipped Cream
- 2 cups heavy whipping cream 480mL
- 1/4 cup confectioners sugar 50g
- 2 tsp vanilla extract 10mL
Instructions
For the Pie Crust
- In a food processor, combine flour, sugar and salt. Whiz together. Add cubes of chilled butter and pulse until broken up into small pieces. Drizzle in ice cold water while pulsing.
- Dump mixture onto a pastry mat or lightly floured surface. Knead just a coupple times to bring the crumbly mixture together. Shape into a flat disk, wrap in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 425 degrees.
- With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn't stick to the board. Roll the dough onto your rolling pin.
- Unroll the dough into the pie pan without stretching. Press into pie dish.
- With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with your fingers.
- Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking. Fill with pie weights or dried beans.
- Bake at 425F for 15 minutes.
- Take out the weights, foil, paper then brush crust with an egg wash (one egg and a tablespoon of cream mixed well). Dock the crust with a fork.
- Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.
For the Filling
- Wash and cut tops from strawberries. Cut in half and divide into to two batches. Add half the strawberries to the cooled pie shell. You may want to reserve a handful of strawberries to decorate the top with.
- Add the remaining strawberries to a medium pot along with the water, lemon juice, zest, sugar and corn starch. Stir to combine and place over medium heat. Muddle strawberries and bring mixture to a boil.
- Once mixture comes to a boil reduce heat and simmer for a 5 or so minutes until thickened.
- Pour filling onto strawberries. You can move the strawberries around to make sure the filling reaches the bottom and there are no gaps. Smooth the top with a spatula.
- If desired you can arrange some addition strawberries on the surface in a pattern.
- Heat strawberry jam and water or orange liqueur, or water and brush onto the exposed strawberries.
- Transfer pie to refrigerator to chill until set. At least three hours.
For the Whipped Cream Topping:
- Add heavy cream, sugar and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the decorated pie.
- Pipe the whipped cream onto the pie, or serve on the side. You can also garnish with a sprig of mint.
Video
Notes
- If your dough looks crumbly after adding the water then place a spoonful in the palm of your hand and squeeze together. if it forms into a clump then it’s fine! If it’s still a crumbly mess add a few more tablespoons of ice water.
- Give the egg wash a thorough mix for a nice even golden crust. globs of egg whites will mar the look and texture.
- When rolling out the dough make sure to move it around frequently and add more flour to the work surface and top.
- If your dough cracks while rolling pinch together and let it rest a minute or two. It’s probably too cold.
- If you don't like lemon just substitute with water and skip the zest.
Beyond! Best strawberry pie EVER! I will always make it this exact way.
Super! !!!!!
Loved it! I made crust by these instructions, filling too and it turned out amazing. I’ve left out lemon but everything else was a spot on. I loved the video and all the inputs. This one is a keeper. Thank you. Much love from Portugal.
This Strawberry pie is extraordinarily delicious and loaded with strawberry taste that can be heavenly topped with whipped cream or vanilla ice cream! This is a winner springtime pie!
I made it once through a different recipe but it turned out to be too sweet. I will try it with this recipe and I guess it is promising enough and will turn out to be great!