Fresh Strawberry Pie
Posted May 20, 2020, Updated Oct 30, 2024
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This from-scratch strawberry pie recipe is easy to make. A homemade strawberry pie filling sits between two buttery pie crust layers, best served a la mode, of course.
This delicious homemade Strawberry Pie recipe is one of our favorite ways to enjoy fresh strawberries!
It’s made completely from scratch (no pudding mixes here) and is low in sugar, so the natural sweetness and flavor of the strawberries really shines.
Serve it with a dollop of our favorite homemade whipped cream or a scoop of homemade vanilla ice cream for a special summertime dessert.
Fresh Strawberry Pie: Ingredients & Substitutions
As always I recommend making the recipe exactly as written, but here are a few potential substituions.
- Strawberries: If you’re looking for a different “berry” pie, try these pie recipes: blueberry pie, cherry pie, raspberry pie, peach pie, mixed berry pie (with a variety of berries), etc.
- Instant Tapioca. Tapioca flour, cornstarch, and all-purpose flour are good substitutions for instant tapioca.
- Granulated sugar: use white or organic cane sugar for best results.
- Pie Crust. you can use a store bought crust, if desired. otherwise here are some notes on the crust ingredients:
- All-purpose flour: for gluten-free, use gluten-free all purpose baking flour. (in the pie crust).
- Salted Butter: unsalted butter, vegan butter and coconut oil are all good substitutes.
How to Make Strawberry Pie from scratch:
I love making homemade strawberry pie. Not only is the entire process therapeutic (mixing, rolling, shaping, etc.), but the flavor of a freshly made-from-scratch pie just can’t be beat. Let’s walk through the process step-by-step, and don’t forget to watch the video.
Make the Pie Crust
When I make pie filled with fresh fruit like this homemade Strawberry Pie (and peach pie, blueberry pie, apple pie, etc.), I always opt for an all-butter pie crust.
Whether you use a food processor or pastry cutter, making this all-butter pie crust literally takes 5 minutes! It is easy and tastes so much better than the store-bought crusts. Begin by pulsing the dry ingredients in the container of a food processor (or mix by hand in a large bowl).
Then, add the butter and cold water and process until the dough starts to stick together.
Next, turn the dough out onto a surface and form into two discs. Wrap the discs in plastic wrap and chill for at least 2 hours.
Make the Strawberry Pie Filling
Towards the end of the dough’s chilling time, make the strawberry pie filling by combining the filling ingredients together in a large bowl, then set it aside while you roll & shape the crust.
Using frozen strawberries
If you use frozen berries be sure to thaw them (and drain some of the excess water) before proceeding with the recipe.
Assemble the Strawberry pie
Once your dough has been chilled, remove it from the refrigerator and roll it out into two round circles.
Place one pie crust into a pie dish and fill it with the strawberry pie filling, spreading it evenly throughout the crust.
Next, you can decide how you want to shape the top strawberry pie crust. I like making a lattice crust (watch the video to see how it’s done) because it’s pretty.
You can cut the top into pretty shapes, or simply drape a solid pie crust on top and cut slits in the center to vent the steam that is released during baking.
Next, make and apply the egg wash. Note: Using an egg wash is optional but recommended if you want a beautiful golden-brown shiny crust.
Protect the Outer Crust
I highly recommend using a pie crust shield. It prevents the outside crust from burning before the rest of the pie is done baking. You can also use aluminum foil shaped to fit the outer crust as well.
Bake & Cool
Bake this strawberry pie until the crust is golden-brown and the filling is bubbling. Remove the pie crust shield in the last 10-15 minutes of baking. Let it cool on a wire rack for at least 3 hours so the filling thickens well.
Serve
Serve this fresh strawberry pie room temperature with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.
Store
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze
- Freeze the entire pie. Bake the pie & let it cool to room temperature. Then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. Put the slices of strawberry pie on a baking sheet and put them in the freezer to flash-freeze. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours.
FAQs about strawberry Pie
Yes, I prefer to let them thaw for 30-60 minutes at room temperature, drain some excess water and then use them in this recipe.
There are a few reasons your pie could have wound up runny.
1) It was under-baked. Be sure to bake the pie until the filling is bubbling and thick.
2) It wasn’t fully cooled. The pie thickens as it cools, let it cool completely to room temperature and it shouldn’t be runny.
3) You used frozen strawberries without thawing them and draining off excess water. Don’t skip that step!
Be sure to follow this recipe and use instant tapioca, cornstarch, tapioca flour, or regular flour and mix thoroughly.
Bake it on the lower rack of then oven, then store it in the refrigerator to ensure the crust doesn’t get soggy.
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Fresh Strawberry Pie from Scratch
Equipment
Ingredients
Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 Tablespoons granulated sugar
- 1 cup salted butter (chilled or frozen, and cut into 1” pieces)
- ½ cup ice water
Strawberry Filling:
- 6 cups fresh strawberries (sliced thin or chopped)
- ½ cup granulated sugar
- ¼ cup instant tapioca
- 1 Tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
Egg Wash
- 1 large egg yolk
- 1 Tablespoon heavy cream
Instructions
Make the Crust
- Put dry crust ingredients in the pan of a food processor fitted with the “S” blade, pulse to combine.
- Add butter and ice cold water and pulse until the dough just holds together when pinched. Do not process more than 30 seconds.
- Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for at least one hour, and up to one day, before using.
- Place ½ of the dough on floured surface and roll into a 12” circle (you may need to let it rest for a few minutes to soften enough to roll it).
- Transfer to glass pie plate and store covered in fridge until ready to use. Repeat with the rest of the dough and form into your desired top shape (lattice, cookie cutter shapes, etc.). Put all of the dough in the refrigerator as you move on to making the filling.
Make the Strawberry Pie Filling
- Preheat oven to 400 degrees F.
- In a small bowl mix together sugar, tapioca and salt, set aside.
- In a large bowl mix together strawberries, lemon juice and vanilla. Add the sugar mixture to the strawberries and gently stir to combine.
Assemble
- Pour the mixture into the prepared pie crust. Then place your prepared top crust and on the top of the strawberry filling.
- In a small bowl, whisk together the egg yolk and cream and lightly brush the entire pie crust with the egg wash.
- Cover your crust with a pie crust shield or aluminum foil (or both).
Bake & Cool
- Bake on the lower rack in your preheated oven for 20 minutes.
- Reduce the oven temperature to 350 degrees F. Bake the pie for an additional 35 – 45 minutes or until the crust is a deep golden brown and the juices are bubbling and thick. (You may want to place a baking sheet on the rack underneath your pie to catch any juicy strawberry drippings that might escape during baking)!
- Place the baked pie on a wire rack to cool for at least 3 hours. Serve at room temperature!
Video
Notes
- Strawberries: If you’re looking for a different “berry” pie, try these pie recipes: blueberry pie, cherry pie, etc.
- Instant Tapioca. Tapioca flour, cornstarch, and all-purpose flour are good substitutions for instant tapioca.
- Granulated sugar: use white or organic cane sugar for best results.
- Pie Crust. you can use a store bought crust, if desired. otherwise here are some notes on the crust ingredients:
- All-purpose flour: for gluten-free, use gluten-free all purpose baking flour. (in the pie crust).
- Salted Butter: unsalted butter, vegan butter and coconut oil are all good substitutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a gorgeous design on the top! Pinning!
I agree about the tapioca–the juices come out clear, not cloudy like with cornstarch or flour. I use tapioca flour though–works the same.
OoOo I love the idea of using tapioca flour! I’m going to try that next time and see how it goes!
I just stocked up on fresh berries. And they are already gone. I feel you on eating them quickly! The pie looks so unbelievably gorgeous.
Isn’t it crazy how fast a container of strawberries can disappear!
My family is definitley eating their weight in strawberries right now! I can’t wait to make this pie for them 🙂
YES! I have trouble with my two year old eating too many berries…the poop situation gets pretty intense and colorful in the summer lol!
I want to rename this post “Simply Stunning Strawberry Pie.” Seriously, this is one of the prettiest pies I have ever seen, and for someone who is pie challenged like me, I actually think I can give this a go!
Thank you Liren! That means a ton coming from you! 🙂
This is so pretty, Laura! And I love the substitutions suggestions you gave. Quebec berries should be here soon – I can’t wait!
Wow!! What a gorgeous pie! It looks simply delicious!
This pie is a work of art Laura — the top crust is so whimsical and pretty! I do get lazy about rolling pie crust but when I have the time it really is therapeutic. There’s no better summer dessert and this is a show stopper!
Wow Laura! The lattice work here is a work of art! I love it. Kudos to you. I need to step up my pie game for sure! And yes, gimme all the Summer berries. I could eat my weight in them every single day!
I so wish I had the patience to make a pie look as beautiful as yours, it is stunning! Strawberry pie is one of my very favorites – have you ever had it with rhubarb, too?! SO good! The perfect summer dessert for sure 🙂
I just had homemade strawberry pie yesterday! I love your pie crust topping! So cute