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    Home » Recipes » Desserts » Pies » Strawberry Pie

    Strawberry Pie

    Published: May 2, 2019 · Modified: May 9, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This fresh strawberry pie is a must make when berries are in season. You'll LOVE the perfectly sweet filling with tons of fresh strawberries in a flakey homemade butter crust. Serve it with a big dollop of whipped cream and you'll be in heaven!

    A piece of strawberry pie on a porcelain plate.
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    strawberry pie in glass pie dish
    piece of strawberry pie on a plate
    piece of strawberry pie on a plate
    piece of strawberry pie on a plate
    piece of strawberry pie on a plate
    strawberry pie
    piece of strawberry pie on a plate
    piece of strawberry pie on a plate

    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

    flour and butter getting mixed in a food processor

    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. 

    A butter crust for Strawberry pie getting crimped.

    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.

    A butter crust being blind baked with pie weights.

    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.

    Strawberry pie filling being cooked then poured into a shell filled with fresh strawberries.

    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. 

    A top down shot of a whole strawberry pie on a marble table

    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.

    A fresh strawberry pie with a piece in the foreground on a white marble table.

    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!

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    • A coconut cream pie in a glass pie dish with a slice cut out.

      Coconut Cream Pie

    • A slice of chocolate pie with a bowl of whipped cream and the rest of the pie in the background.

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    • A slice of lemon meringue pie on a porcelain plate.

      Lemon Meringue Pie Recipe

    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!

    Print
    5 from 84 votes

    Strawberry Pie

    This fresh strawberry pie is a must make when berries are in season. You'll LOVE the perfectly sweet filling with tons of fresh strawberries in a flakey homemade butter crust. Serve with a big dollop of whipped cream and you'll be in heaven!
    Course Dessert
    Cuisine American
    Prep Time 20 minutes
    Cook Time 35 minutes
    Chill time 8 hours
    Total Time 55 minutes
    Servings 12 people
    Calories 695kcal
    Author John Kanell

    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.

    Nutrition

    Serving: 1slice | Calories: 695kcal | Carbohydrates: 81g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 132mg | Sodium: 126mg | Potassium: 290mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1325IU | Vitamin C: 70.1mg | Calcium: 66mg | Iron: 3.3mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Avatar for GaiaGGaiaG says

      November 25, 2019 at 9:55 pm

      5 stars
      Beyond! Best strawberry pie EVER! I will always make it this exact way.

      Reply
    2. Avatar for LucynaLucyna says

      July 02, 2019 at 2:23 am

      5 stars
      Super! !!!!!

      Reply
    3. Avatar for Bojana MarjanovicBojana Marjanovic says

      May 26, 2019 at 2:47 pm

      5 stars
      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.

      Reply
    4. Avatar for RitaRita says

      May 07, 2019 at 6:51 am

      5 stars
      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!

      Reply
    5. Avatar for HalHal says

      May 02, 2019 at 6:16 pm

      5 stars
      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!

      Reply

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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