Fresh Strawberry Pie

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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.

side view of a slice of strawberry pie on a plate with vanilla ice cream on top

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.

overhead view of a baked strawberry pie

Fresh Strawberry Pie: Ingredients & Substitutions 

As always I recommend making the recipe exactly as written, but here are a few potential substituions. 

overhead photo of the labeled ingredients in this strawberry pie recipe
  • 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.
a slice of strawberry pie on a plate with vanilla ice cream on top

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.

How to Make Strawberry Pie Crust - two discs of pie crust dough wrapped in plastic wrap

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.

How to Make Strawberry Pie From Scratch - dough rolled out into two circles, one placed in the bottom of a pie dish

Place one pie crust into a pie dish and fill it with the strawberry pie filling, spreading it evenly throughout the crust.

strawberry filling put into a bottom pie 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.

egg wash being brushed on the lattice crust of a strawberry pie

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. 

assembled strawberry pie with a pie crust shield before baking

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.

baked strawberry pie on a cooling rack after baking


Serve this fresh strawberry pie room temperature with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.

baked strawberry pie in a pie dish


Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.


  1. 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. 
  2. 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.
a slice of strawberry pie on a plate

FAQs about strawberry Pie

Can you use frozen strawberries? 

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.

Why is my strawberry pie runny?

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!

How do you thicken strawberry pie filling?

Be sure to follow this recipe and use instant tapioca, cornstarch, tapioca flour, or regular flour and mix thoroughly.

How do you keep strawberry pie crust from getting soggy?

Bake it on the lower rack of then oven, then store it in the refrigerator to ensure the crust doesn’t get soggy.

side view of a slice of strawberry pie with a scoop of ice cream on top

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Fresh Strawberry Pie from Scratch

Easy, fresh Strawberry Pie from Scratch! This fresh, made-from-scratch strawberry pie recipe is low in sugar so the natural flavor and sweetness of the strawberries really shine! A delicious summer pie to bring to a potluck or BBQ!
5 from 17 votes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 338.8
Prep Time15 minutes
Cook Time45 minutes
Cooling time1 hour
Total Time2 hours



Strawberry Filling:

Egg Wash


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. 


  • 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!



Using Frozen Strawberries
Place strawberries in a colander and thaw them for 30-60 minutes at room temperature so the excess water will drain out,  then use them in this recipe.
Ingredient Substitutions
  • 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.


Serving: 1slice | Calories: 338.8kcal | Carbohydrates: 40.8g | Protein: 3.7g | Fat: 18.7g | Saturated Fat: 11.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.9g | Cholesterol: 49.6mg | Sodium: 343mg | Potassium: 198mg | Fiber: 3.1g | Sugar: 16.7g | Vitamin A: 590IU | Vitamin C: 71.1mg | Calcium: 19mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. In the written description you note “no pudding mixes here”.

    But then ten pages later the recipe calls for instant tapioca.

    Maybe we would not read or forget ??

    May still try it.

    1. I love using tapioca in pies (not the same as pudding). However, you can substitute cornstarch or tapioca starch for the instant tapioca if you prefer!

  2. Can this pie be successfully frozen? I am having a dinner party but will be out of town right before so I need to cook ahead.

  3. 5 stars
    Followed the recipe exactly and the flavor was great! Only thing is the bottom crust was still dough-y, even after a full hour in the oven. Any thoughts on why or anything I should do differently? Thanks!

    1. Hey Taylor! Did you bake the pie on the lower half of the oven? You could roll it out thinner next time, if it’s too thick it might take longer to bake.

  4. Made this today ! Super easy to follow, smells amazing. I’ve tried other pie crusts but this one really came together well. Definitely saving haha it’s cooling right now, my girls and I will enjoy a nice slice of strawberry pie and I’m going to top it with a banana whipped cream ! Thank you again !

  5. I bought all of the ingredients for this recipe but we ended up eating the scrumptious strawberries before I had a chance to make it. I was wondering if I can follow the same recipe but substitute peaches instead of strawberries (or any other berry)? I love that you use tapioca instead of cornstarch. Can’t wait to make it!

  6. 5 stars
    I had to admit…this is one of the most delicious strawberry recipes i’ve ever tried…The taste and aroma was good and everything went so perfect. Thanks for sharing this

  7. I made this for a family gathering and whew it was delicious! I’m not an expert at pie-making, but this felt pretty easy, and tasted really delicious and summery. I did end up substituting the instant tapioca for tapioca flour (because I have a ton of tapioca flour—sorry sister!). I found it to be plenty thick but the consistency is probably a little better with the instant tapioca. Also, highly recommend using a cookie sheet or something to catch the juices in the oven. Ate it with fresh vanilla ice cream and it was superb. Thanks for the great recipe, Laura!