Strawberry Pie Recipe
This homemade strawberry Pie is everything I love about summer. It’s a bright and vibrant dessert that’s ridiculously easy to make, bursting with aromatic strawberry flavor and refreshing lemon in every bite. This pie is my go-to choice when I need to prepare something for a summer potluck or gathering, especially since it can be made ahead of time successfully.
While I make this pie from scratch, including the dough and the glossy filling, this recipe is versatile and can be adapted to your own needs and availability. When I’m in a hurry, I use a store-bought pie crust, and many times I even make it with an Oreo or graham cracker crust; it still turns out delicious every time. When strawberries are in season, you can catch me daily making something tasty, like strawberry jam or strawberry cheesecake. I just can’t get enough!
Table of contents
Whether you make it from scratch or use a shortcut, your kitchen will smell amazing, and the pie will look like something from a fancy bakery. The filling is a breeze to make, and it transforms the pie into a luscious and gorgeous dessert. The flaky and buttery crust melts in your mouth, and the light hint of lemon balances each bite of this pie. If you are looking for a comforting and double homemade dessert that disappears at dinner parties, family dinners, and picnics, then you just found the one.
Why you will love this recipe
- It tastes so good: Well, this one is obvious: this pie is heavenly and delicious, bursting with sweet, juicy, and aromatic strawberries. Bonus points: it will make your house smell amazing.
- Make it in advance: The best part is that you can prepare it a day or two in advance, so when you have a party, you can plan and make it ahead.
- Fancy enough for a party: My strawberry pie is both visually appealing and perfect for a party or event. This dessert is ideal for a BBQ party, potluck, or as the centerpiece at a fancy brunch, served with sparkling strawberry lemonade.
- Effortless: This delicious dessert can be prepared in under 30 minutes, and then you pop it in the oven. It makes the time in the kitchen enjoyable and stress-free.
What you will need
For the crust
- Dry ingredients: All–purpose flour works best to give the crust just the right amount of gluten.
- Wet ingredients: Cold salted butter and cold shortening, diced into cubes, and a little bit of cold water.
- Flavorings: I add just a bit of salt, white granulated sugar, and cinnamon.
For the filling
- Fruit: I use fresh strawberries, cored and sliced, when they are in season. I also make a double batch of my homemade strawberry pie filling to have it on hand for when a craving hits.
- Flavoring: Strawberry Jell-O, sugar, lemon juice, and lemon zest.
- Other: Cornstarch and water to thicken the filling.
How to make
Make the crust: First, I mix the flour, cinnamon, sugar, and salt in a food processor. Then, I add the cold butter and shortening and let it process only until it looks like coarse crumbs. After, I add just a bit of water and mix to make it wet.
Let it chill: I form it into a ball and wrap it in plastic, then place it in the fridge to cool for at least three hours. I often let it chill overnight.
Make the filling: I stir the strawberries, lemon juice, and zest in a large bowl. Then, I whisk the cornstarch and water in a bowl until it dissolves before adding it to a large saucepan with sugar over medium heat. I continue to cook the mixture until it is smooth. and homogeneous. Then, I bring it to a boil for one minute before adding the strawberries and let it simmer for three minutes. I remove it and stir in the Jell-o next, letting it cool to room temperature for two hours before chilling or using it in the pie.
Roll the dough: Then, when I am ready to use it, I place the wax paper down, sprinkle it with flour, and put the dough ball on top, rolling it into a nine-inch circle.
Chill: I transfer the dough into a 9-inch pie plate. Chill it while you work on the top part.
Assemble: Next, I preheat the oven to 400°F. I add the strawberry filling to the crust, and trim the edges.
Top layer: Then, add a lattice pattern on top. Next, I crimp the edges to seal the bottom and top crust together.
Egg wash: I make the egg wash by whisking the egg with water and brushing the top of the pie. Also, I sprinkle some granulated sugar on top.
Bake: I bake the pie for 20 minutes at 400°F, then I reduce the temperature to 350°F and continue baking for an additional 30-40 minutes until it is brown and bubbly. If the edges start browning too quickly, tent them with foil.
Cool: Let the pie cool completely on a wire rack before transferring it to the refrigerator. Chill for 3 hours before slicing and serving.
Expert tip
Fresh or Frozen / Homemade or Canned
Making this pie can be easy using frozen pie crust and canned strawberry pie filling. It can be done in just a few minutes. The only part that would take time is making the cheesecake filling. However, I recommend using fresh strawberries if they are in season, as it will make a significant difference in the taste and texture of this pie. If strawberries are not in season, use frozen or canned strawberry filling, but it won’t be the same.
More tips to consider:
- Instead of using a food processor, mixing the crust by hand is also a simple option.
- Be sure to let the dough chill for at least three hours. I would recommend more like six or eight hours. I let mine cool overnight.
- If using frozen strawberries, thaw them and drain any excess liquid before using them.
- To get clean slices, dip the knife in hot water before cutting each piece and wipe it afterward.
- To make it even easier to slice, put it in the freezer for about an hour.
Recipe variations and add-ins:
- More berries: Sometimes, I like to add raspberries and blueberries to the strawberry mixture.
- Graham cracker crust: Another way I like to make this pie stand out is by using a graham cracker crust. The flavor is fantastic, and it’s incredibly easy to make.
- Cookie crust: A sweet cookie crust of any kind would also be scrumptious such as golden Oreos or Nilla Wafers.
- Sugar-free: To make this dessert sugar-free, I use Splenda or another sugar substitute, and it is still absolutely delicious.
Serving suggestions:
Strawberry pie is the perfect summer dessert, so I like to serve it chilled at barbecues and picnics with the family. It goes great with my grilled pineapple chicken, which is one of my favorite summer cookout dishes. Soaked in ginger, soy sauce, and pineapple juice, it is packed with flavors. Paired with some crunchy coleslaw and classic homemade potato salad and served with lemonade and some ice-cold beer, it is always a hit.
Of course, this pie is also beautiful enough to serve at a celebration such as a birthday or anniversary party. I recently brought it to my friend’s anniversary party, accompanied by some of my homemade strawberry sorbet, and the partygoers were in love with it. I enjoy serving the pie topped with vanilla ice cream, a dollop of whipped cream, and strawberry sauce.
How to store leftovers:
- Refrigerate: Leftovers can be stored in the fridge for up to a week in an airtight container.
- Freezing: To freeze, I first flash-freeze individual slices, then wrap them in plastic and place them in freezer bags. That way, they can be removed as needed and stored for up to three months.
- Defrost: Thaw overnight in the refrigerator for optimal texture and flavor.
Frequently asked questions
The strawberry filling probably did not set correctly because it was not boiled long enough. It must be brought to a light boil and simmered until it reaches a specific thickness. If that does not work, mix more cornstarch and water before adding it to the filling and cook it again, stirring frequently, until it thickens. Then, let it chill until it thickens completely.
Overripe berries will cause the filling to turn out mushy because they cannot retain their shape well. I recommend using strawberries that are almost ripe but not yet fully ripe. They will have that tanginess but still be sweet due to the sugar and strawberry Jell-O. Additionally, using frozen berries can cause the sauce to become too runny or too mushy. Be careful when stirring to prevent crushing the berries.
Sure, you can. It can come in handy on days when you have unexpected visitors or when you’re craving it. Additionally, it has a robust shelf life, allowing you to prepare this in advance. It can be stored in the fridge for up to a week in an airtight container.
More recipes with strawberries:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Strawberry Pie
Ingredients
Pie Crust or use store-bought:
- 2 1/2 cups all-purpose flour
- 1/2 cup cold butter unsalted and diced
- 1/2 cup cold shortening diced
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon optional
- 6-8 tablespoons cold water
Strawberry Pie Filling or use store-bought:
- 3 cups Strawberry Pie Filling click on the link to use my homemade recipe
- Whipped Cream for serving
Egg wash:
- 1 tablespoon water
- 1 egg room temperature
Instructions
Pie Crust:
- Add flour, salt, sugar, and cinnamon to a food processor. Add butter and shortening and process until the mixture resembles coarse crumbs.
- Add the water and pulsate to combine. The dough can also be made in a large bowl using a pastry blender or your fingers.
- Shape the dough into a ball and divide it into two pieces. Wrap each piece in plastic wrap. Refrigerate for 3 hours or overnight.
- When ready to use, place waxed paper on a flat surface and lightly dust it with flour.
- Roll one dough ball out to fit a 9-inch pie plate.
- Transfer the crust to the pie plate and press evenly into the bottom and sides of the pie dish. Refrigerate it while you work on other things.
Strawberry Pie Filling:
- Use my recipe for homemade Strawberry Pie Filling, or opt for the store-bought canned version. If making homemade filling, cool it and chill it before using it in the pie.
Assemble:
- Preheat oven to 400 degrees F.
- Add the strawberry filling to the pie crust and level the top with a spatula. Crimp the edges.
- Roll the other dough ball, cut it into strips, and create a lattice pattern for the top of the pie. Trim the edges.
- Beat the egg with the water, brush the pie top with the mixture, and sprinkle a bit of sugar on top.
Bake:
- Bake the pie for 20 minutes, then reduce the temperature to 350°F and continue baking for 30-40 minutes. If the edges are getting too brown, tent them with foil.
- Cool the pie on a wire rack before transferring it to the refrigerator to chill for 2-3 hours. Slice and serve.
Video
Notes
Fresh or Frozen / Homemade or Canned
Making this pie can be easy using frozen pie crust and canned strawberry pie filling. It can be done in just a few minutes. The only part that would take time is making the cheesecake filling. However, I recommend using fresh strawberries if they are in season, as it will make a significant difference in the taste and texture of this pie. If strawberries are not in season, use frozen or canned strawberry filling, but it won’t be the same.More tips to consider:
- Instead of using a food processor, mixing the crust by hand is also a simple option.
- Be sure to let the dough chill for at least three hours. I would recommend more like six or eight hours. I let mine cool overnight.
- If using frozen strawberries, thaw them and drain any excess liquid before using them.
- To get clean slices, dip the knife in hot water before cutting each piece and wipe it afterward.
- To make it even easier to slice, put it in the freezer for about an hour.