Making a tasty strawberry pie from scratch is super easy! With a little preparation and fresh ingredients, you can create a dessert that tastes like summer in every bite. Whether you’re baking for a special occasion or just because, this guide will walk you through every step.
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Why Fresh Strawberries Matter
The heart of any strawberry pie is, of course, the strawberries. Choosing fresh, ripe strawberries makes a world of difference in flavor and texture. Here’s what to look for when shopping:
- Bright red color from top to bottom.
- A sweet, fruity smell—this tells you they’re ripe.
- No soft spots, bruises, or mold.
Frozen strawberries are convenient, but they’re often too watery for pie filling. Fresh berries hold their shape better and add that pop of sweetness you want in every slice.
Also, if you’re buying them in-season, try local farmers’ markets. The berries tend to be fresher, and you can often taste one before buying.
Ingredients You’ll Need
A good strawberry pie starts with simple, fresh ingredients. Nothing fancy or hard to find. Here’s what you’ll need:
- 4 cups fresh strawberries, hulled and sliced.
- 1 cup granulated sugar (adjust for sweetness).
- 3 tablespoons cornstarch (to thicken the filling).
- 1/4 cup water.
- 1 tablespoon lemon juice.
- 1 pre-baked pie crust (homemade or store-bought).
- Whipped cream for serving (optional).
These basic ingredients work together to create a pie filling that’s thick, glossy, and also perfectly sweet. The lemon juice adds just enough tartness to balance the sugar.
Making the Perfect Strawberry Filling
The filling is the star of the strawberry pie, so getting it right matters. Follow these steps:
- Prepare your strawberries. Rinse them thoroughly, pat them dry, and remove the green tops. Slice them into even pieces for a consistent texture.
- Mix the sugar and cornstarch. In a medium saucepan, combine the sugar and cornstarch. This ensures the filling thickens evenly without clumps.
- Cook the mixture. Add water and lemon juice, then cook over medium heat. Stir constantly until the mixture bubbles and thickens. This usually takes 5–7 minutes.
- Add the strawberries. Remove the saucepan from heat and gently fold in the sliced strawberries. Finally, let the mixture cool slightly before pouring it into your crust.
This process creates a glossy, thick filling that won’t run all over the plate when you slice your pie.
How to Make the Perfect Pie Crust from Scratch
A homemade pie crust can elevate your strawberry pie, adding a flaky, buttery texture that pairs beautifully with the fresh filling. While store-bought crusts are fine, making your own is simpler than it seems. Follow these step-by-step instructions for a crust that’s tender, golden, and absolutely worth the effort.
Ingredients for a 9-Inch Pie Crust:
- 1 1/4 cups all-purpose flour (spooned and leveled).
- 1/2 teaspoon salt.
- 1/2 cup unsalted butter, very cold, cut into small cubes.
- 3-4 tablespoons ice water.
Step-by-Step Instructions:
- Prep your strawberry pie ingredients. Start by chilling your butter and water. Cold ingredients are key to a flaky crust. Put the butter in the freezer for 10 minutes and add a few ice cubes to a small bowl of water.
- Mix the dry ingredients. In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed.
- Cut in the butter. Add the cold butter cubes to the flour mixture. Cut the butter into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs. You should still see pea-sized chunks of butter—this creates flakiness when baked.
- Add the water. Drizzle in 3 tablespoons of ice water and stir gently with a fork. If the dough seems too dry, add the last tablespoon, one teaspoon at a time. Stop when the dough just starts to come together. Overmixing will make the crust tough.
- Shape and chill the dough for your strawberry pie. Gather the dough into a ball, then flatten it into a disc about 1 inch thick. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling helps the butter firm up and prevents shrinkage during baking.
- Roll out the dough. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Keep lifting and turning the dough to prevent sticking. If cracks form, patch them gently with your fingers.
- Transfer to the pie pan. Carefully roll the dough onto your rolling pin, then unroll it over a 9-inch pie pan. Press the dough lightly into the pan, ensuring there are no air pockets. Trim the edges, leaving about 1 inch of overhang. Then tuck the overhang under itself and crimp the edges using your fingers or a fork.
- Blind bake the crust. Since the strawberry filling won’t be baked, this step is essential to ensure the crust is fully cooked and crisp.
- Preheat your oven to 375°F (190°C).
- Line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice. These prevent the crust from puffing up during baking.
- Bake for 15 minutes.
- Remove the weights and parchment, then bake for another 10–12 minutes, or until the crust is golden brown and fully set.
- Cool the crust completely. Let the crust cool in the pan before adding the strawberry filling. Adding filling while the crust is warm can cause it to soften or become soggy.
Tips for Success:
- Don’t overwork the dough. Handle it as little as possible to keep it tender.
- Use cold tools. Chill your rolling pin or mixing bowl for even better results.
- Patch holes carefully. If the dough tears, press it back together instead of rerolling.
A homemade crust doesn’t just taste better—it also gives your strawberry pie a rustic, homemade charm that’s impossible to resist.
Assembling Your Strawberry Pie
Once your crust is ready and the filling has cooled slightly, it’s time to put it all together.
- Pour the filling into the pre-baked crust. Spread it evenly with a spoon or spatula.
- Let the pie cool to room temperature, then refrigerate for at least 2 hours. This helps the filling set.
Serve your strawberry pie chilled with a dollop of whipped cream. The cool filling and buttery crust make the perfect combination.
Tips for a Show-Stopping Strawberry Pie
A little extra effort can take your pie from good to unforgettable. Try these tips:
- Brush the crust with egg wash. This adds a golden, glossy finish to homemade crusts.
- Decorate with extra strawberries. Arrange halved berries on top for a polished look.
- Add a glaze. Mix 1/4 cup strawberry jam with a tablespoon of water. Heat it until smooth, then brush it over the berries for shine.
These finishing touches don’t take long but make your pie look bakery-worthy.
Storing Your Strawberry Pie
If you have leftovers, store your pie in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It’s best eaten within 2-3 days, but let’s be honest—who can wait that long?
Avoid freezing the pie. The fresh strawberries and cornstarch filling don’t freeze well and can turn mushy when thawed.
Pairing Strawberry Pie with Other Desserts
Strawberry pie is amazing on its own, but it pairs beautifully with other flavors. Try these ideas:
- A scoop of vanilla or strawberry ice cream.
- Chocolate sauce drizzled on top.
- A light dusting of powdered sugar.
The fresh strawberries also make it a lighter option compared to heavier desserts like chocolate cake. Perfect for summer gatherings!
Simple Strawberry Pie
Ingredients
Crust
- 1 1/4 cups all-purpose flour spooned and leveled
- 1/2 teaspoon salt
- 1/2 cup unsalted butter very cold, cut into small cubes
- 3-4 tablespoons ice water
Filling
- 4 cups fresh strawberries hulled and sliced
- 1 cup granulated sugar adjust for sweetness
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon lemon juice
- Whipped cream for serving optional
Instructions
Crust
- Chill the butter and water for at least 10 minutes.
- In a large bowl, whisk the flour and salt.
- Add cold butter cubes and cut into the flour using a pastry cutter until the mixture resembles coarse crumbs.
- Add 3 tablespoons ice water, stirring gently with a fork. Add more water, 1 teaspoon at a time, until dough comes together.
- Shape the dough into a ball, flatten it into a 1-inch thick disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle.
- Transfer dough to a 9-inch pie pan, pressing gently to remove air pockets. Trim and crimp the edges.
- Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove weights and parchment, then bake for another 10-12 minutes until golden brown.
- Cool crust completely before adding filling.
Filling
- Rinse and dry strawberries, hull them, and slice into even pieces.
- In a medium saucepan, combine sugar and cornstarch. Stir in water and lemon juice.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5-7 minutes).
- Remove from heat and gently fold in strawberries. Let the mixture cool slightly.
- Pour the filling into the cooled crust and spread evenly.
- Refrigerate for at least 2 hours to set.
Why You’ll Love This Strawberry Pie
This strawberry pie brings out the natural sweetness of the fruit without overpowering it. The filling stays firm but not stiff, giving you the perfect bite every time. Whether it’s a family dinner or a holiday party, this pie always gets compliments.
By sticking to fresh, simple ingredients and following these steps, you’ll create a dessert that feels like a special treat without a ton of effort.
