Home · Recipes · Spring + Summer Strawberry Pie Author: Maryanne CabreraPublished: Jul 1, 2014Updated: Jul 18, 2023 View Recipe60 ReviewsThis post may contain affiliate links. Read our disclosure policy. Classic from scratch strawberry pie made with a two crust pie dough and fresh strawberries. Table of Contents Double Crust Strawberry PieHow to Make Pie DoughStrawberry PieView moreView less This is the first recipe that I’m reposting on the site. It’s been two years since I first developed the recipe for this strawberry pie and even though I’ve made it at least a dozen times since then, I still make it exactly the same way. While other recipes leave room for improvement, (like an extra pinch of salt, a little more sugar, a higher oven temperature, etc) this pie is perfect just the way it is. I guess some things are better left unaltered. You ever watch those cartoons where someone smells pie cooling by the window? The cartoon person unconsciously starts floating and they are carried by the visual scent lines to the fresh pie. Well, that’s kinda how this strawberry pie works. Double Crust Strawberry Pie Most people can recall the sweet scent of homemade pie baking in their childhood home. That’s wasn’t the case at my house. Pies were always store bought and only enjoyed during parties and celebrations. As such, my first introduction to pies came from Marie Calendar’s, Polly’s Pies, and Costco. No complains, though. I thought those pies were delicious…UNTIL I learned how to make from scratch pies at home. All Butter Pie Dough This is a simple, no frills kind of pie. The pie dough is very forgiving and easy to work with. You can finish the edges of the pie any way you’d like: Use a fork to create a decorative border Simply tuck the excess dough into the pie Or, pinch the crust like the image above. There are two very important factors when making all-butter pie dough: temperature and speed. For the best flaky dough, use cold ingredients and work in a cool environment. Second, work quickly! Overworking, over-kneading, or over-rolling stresses out the dough. Too much agitation will result in a rubbery or tough pie dough. Check the content box below for an in-depth tutorial on making pie dough from scratch. Baking BasicsHow to Make Pie DoughLearn how to make flaky pie dough using two different techniques. Choose the method that works best for you! Learn Here Fresh Strawberry Filling This strawberry pie is best made with fresh strawberries. However, in a pinch, frozen strawberries will work. Keep in mind that frozen strawberries will expel more moisture than fresh strawberries. As such, you may have to add additional cornstarch to the mixture. How to Assemble From Scratch Fruit Pie Pie Making Tips and Notes What’s the most difficult part about pie making? It’s not mixing together the dough or preparing the filling. It’s not even crimping the edges of the pie dough. Waiting for the pie to cool before slicing is the most difficult part! Patience is key. You must wait for the pie to cool down before digging in. If you try to cut into a warm pie, you’ll end up with a big mess. A big hot mess. Not only is it ugly to serve, you’ll likely burn your tongue. Have patience and let the pie cool. The pie needs time to cool. Strawberry Pie 5 from 1 vote Classic from scratch strawberry pie made with a two crust pie dough and fresh strawberries.Yield: one 9-inch pie Prep Time: 20 minutes minutesCook Time: 45 minutes minutesChill Time: 20 minutes minutesTotal Time: 1 hour hour 25 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsTwo Crust Pie Dough:▢ 2 ¼ cup all-purpose flour (295 g)▢ 1 teaspoon kosher salt* or fine sea salt▢ ¼ cup granulated sugar (50 g)▢ 1 cup unsalted butter (226 g), cut into tablespoons, very cold▢ 5 Tablespoons ice cold water▢ 2 large egg yolks, coldPie Filling and Assembly:▢ 5 cups fresh strawberries, rinsed, hulled, sliced in half or quartered▢ ½ cup granulated sugar (100 g), or more depending on sweetness of berries▢ 3 Tablespoons cornstarch (20 g)▢ ½ teaspoon kosher salt*▢ milk, as needed▢ turbinado sugar, as needed Instructions Two Crust Pie Dough:In a food processor, pulse together flour, salt and sugar. Add cold butter one tablespoon at a time while the food processor is running. Stop the machine once mixture is crumbly and like coarse sand in texture.Add water and yolks. Quickly pulse for a few seconds until dough begins to come together. Remove shaggy dough from machine and finish kneading on a lightly floured surface.Divide dough into two equal parts. Flatten into disks and tightly cover in plastic wrap. Chill in the refrigerator for 20 minutes or freeze for 10 minutes.Pie Filling and Assembly:Roll out one dough between two sheets of parchment paper. Lightly flour the bottom of the paper and the top of the dough. Alternatively, you can roll the dough on a lightly floured work surface. Roll dough to about 10 inches in diameter and about ¼-inch thick Place the pie plate upside down over the rolled dough to make sure it is the correct size.NOTE: If the dough is too hard or too cold, let it rest a few minutes until it is pliable. Move dough into the pie plate and firmly press it into the bottom and sides of pie plate. Trim the excess dough leaving about a ½-inch overhang all around. Cover with plastic wrap and let chill in the fridge.Roll out the other dough until 10 inches in diameter. Cover with plastic wrap and let chill in the fridge for 5 minutes.Meanwhile, toss strawberries with sugar, cornstarch, and salt in a large bowl.Pour strawberries into the chilled pie crust. Cover with the rolled out top crust. Decorate the edges with a fork, or pinch together with your fingers to form crust. Chill pie while you preheat the oven to 450℉.Place chilled pie on a baking sheet. Brush top of the pie lightly with whole milk. Sprinkle with turbinado sugar. Use a knife to cut four slits/vent holes in the top of the crust.*This is necessary to let the steam escape and prevent the top crust from exploding during baking.Bake at 450℉ for 10 minutes. Then reduce heat to 350℉ and bake for 15 minutes. Rotate the pie and continue to bake for another 20-30 minutes until the pie is golden brown. Let pie cool on rack before serving.All images and text ©The Little Epicurean NotesIngredients: This recipe was created using Diamond Crystal Kosher Salt. Diamond Crystal is less salty than Morton Kosher Salt and table salt. NutritionCalories: 366kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 355mg | Potassium: 150mg | Fiber: 2g | Sugar: 19g | Vitamin A: 626IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Related Fruit Pie Recipes Fried Strawberry Hand Pies Ginger Blueberry Pie Salted Caramel Apple Pie
Millie | Add A Little says: July 1, 2014 This looks so delicious Maryanne, and I love the tutorial! Beautiful! http://youtube.com/addalittlefoof Reply
Maryanne Cabrera says: July 2, 2014 Thanks Erika! Don’t let pie intimidate you. There’s a reason why people says “as easy as pie.” :)
Amanda - A Cookie Named Desire says: July 2, 2014 I feel as though a lot of food bloggers sometimes feel as though a recipe isn’t worth sharing if there isn’t something different added to it. In my opinion, the no-frills, homey recipes are always the best and still need to be created and shared. This pie looks delicious and I can practically taste it already! Reply
Maryanne Cabrera says: July 2, 2014 Thanks Amanda! That’s so sweet of you. No matter what the food trend, comfy and homey recipes will always be welcome to the dinner table :)
Min says: July 3, 2014 Gorgeous! I always struggle with waiting for the pie to cool. I usually leave some fork marks before it’s cut. You make pie making so easy! Looks delicious Reply
Maryanne Cabrera says: July 3, 2014 Thanks Min! Waiting for the pie to cool is definitely the hardest part of pie making. I’ve learned to leave the house and take my dog out for a long walk during that time. By the time we return, the pie is ready! :)
Jeanette says: September 2, 2014 This pie was delicious. I tried to make a Strawberry pie before and it was too sweet, this one was just right. I love how the filling didn’t require cooking beforehand. I would recommend this pie. Reply
Maryanne Cabrera says: September 2, 2014 That’s wonderful to hear, Jeanette! I’m so glad you enjoyed it! :)
Maryanne Cabrera says: June 11, 2015 Hi Kristi! Sorry, I’m not sure. I’ve never tried this recipe with frozen strawberries.
Michonn says: March 16, 2018 Hi! I have been looking for a strawberry pie recipe and I found your blog on google… I automatically trust you enough to try it because you use a homemade, all-butter pie crust recipe ha ha. Anyway, I just have a question- is the 5 cups of strawberrries measured before or after you hull and slice them? I have a 2 lb container of strawberries and I’m wondering if it’s enough! (I know this recipe is older so I’m hoping you see this comment!) thanks in advance! Reply
Maryanne Cabrera says: March 16, 2018 The 5 cups refers to the strawberries after they have been hulled and sliced.
Michonn says: March 17, 2018 Thank you for your quick response! In case anyone is wondering, my 2 lb container was just about perfect- I had a few strawberries left over for munching. Reply
Robert M. Howard says: April 21, 2018 Tried it this recipe this weekend and found it to be absolutely delicious. We highly recommend anyone who is strawberry picking to use this recipe. Our strawberries were not overly sweet so the pie turned out to be perfect. It had the perfect balance for our taste. Reply
Maryanne Cabrera says: May 31, 2018 I don’t suggest using frozen strawberries because they will expel too much moisture. The cornstarch amount in this recipe is only enough for fresh strawberries.
Mytili says: May 4, 2020 This pie came out spectacular. My very first pie! I had some issues rolling it at first too. I think chilling the disks in the freezer may work better than chilling them in the fridge. It’s a little humid these days in Southern California, which could be why. Or my general inexperience. Question: your recipe calls for a little more sugar than most basic pie dough recipes, and few recipes seem to call for egg yolk. What do these ingredients add, and what other pies would this crust work well for? Thank you! Love your blog.
Lisa says: June 5, 2018 Thank you so much for this recipe. I had been planning to make a familiar strawberry rhubarb pie but all of m y local grocery stores were out of rhubarb and I was stuck. I needed a pie for a dinner party that night and this one turned out perfectly and everyone raved. Reply
Good Pie says: June 6, 2018 This is one of my favorite pies! I did have a question. Do you have to refrigerate it afterwards? Reply
Annie says: June 17, 2018 HI! This recipe sounded great and you had many positive reviews. I had some trouble with the crust. I thought it was an interesting suggestion to roll the pie dough between two sheets of parchment, so I tried doing so. My dough stuck entirely to the paper. I floured as suggested and chilled dough as well. Both attempts failed miserable. Trying to figure out what I may have done wrong. I chilled all ingredients too. I pieced the dough together as best I could right into the pie tin and now it is in the oven baking. I am really hoping that though it may not look so pretty it will taste good. If you have suggestions, please reply! Thanks so much. P.S. it is very warm here today and the humidty is high…could that have been an issue/influence on my pie crust dough? Reply
Maryanne Cabrera says: June 18, 2018 Hi Annie, thanks for trying out the recipe. The temperature and humidity of the room greatly affects the pie dough. As the butter in the dough melts/warms up, it will become sticky. I suggest working on a cold surface like a marble slab or a chilled baking sheet to keep the dough intact.
JACQUELINE says: June 20, 2018 This was delicious!! Mine turned out a bit soupy, but next time I’ll just add a bit more cornstarch. Thanks for posting it! Reply
Maryanne Cabrera says: June 25, 2018 I’m glad you enjoyed the recipe! Yes, up the cornstarch if you have super juicy strawberries!
Aray says: August 22, 2018 Thank you so much for this recipe it’s really delicious, i have tried it with strawberry and fig ?? Reply
Donna says: August 22, 2018 It was okay. I was looking for a baked strawberry pie, so I gave it a shot. I guess there’s a reason most of the recipes I saw used fresh strawberries in a prebaked crust. The strawberries here tasted flat, and the bottom crust was mushy. The best part of the pie was the top crust, and I salvaged it by serving fresh berries and whipped cream on the side. Reply
Maryanne Cabrera says: August 28, 2018 I’m sorry to hear the pie wasn’t to your liking. The type of pie plate can also affect the results. The heat is transferred differently depending on whether you are using a glass pie plate versus metal versus ceramic.
Donna says: August 29, 2018 I used a ceramic plate. I squeezed a little lemon juice over the slices, which helped liven up the flavor, although I ended up only eating the top crust.
John says: January 1, 2019 This pie was fantastic. The crust turned out beautifully. It was the hit of New Year’s Eve. Thank you so much for sharing this recipe. Everyone raved over this, definitely a keeper. Reply
Janaya says: January 24, 2019 How many is this supposed to serve? If I’m trying to feed around 22 people how many should I make? Reply
Janaya says: January 24, 2019 Another question, do think whip cream would be a good addition to this pie? Reply
Maryanne Cabrera says: January 26, 2019 Yes, you can certainly serve the pie with whipped cream or vanilla ice cream.
Amanda says: April 25, 2020 What is the best way to prepare this pie earlier in the day to enjoy it later in the evening? Should I put it all together and then leave it in the fridge until it’s ready to bake? Or will that leave the crust soggy? Feedback appreciated Reply
Maryanne Cabrera says: April 29, 2020 It will take several hours for the baked pie to cool down. Prepare and cook the pie earlier in the day. Allow to cool to room temperature before slicing, or keep chilled in the fridge until ready to serve. I would not assemble and keep in the fridge until ready to bake. The cornstarch will separate the filling mixture.
Susan Dubose says: April 28, 2020 I’ve never made my own strawberry pie! Yours looks perfect. And I love the big chunks of butter in your crust! Reply
Kyrie Deutschman says: April 29, 2020 Hi!! All of my grocery stores are out of cornstarch. Would it be okay to omit that? Or is there something I can replace it with? Thank you! Reply
Maryanne Cabrera says: April 29, 2020 Hi, you cannot omit the cornstarch. Without it, the pie filling will not set up and you will end up with soupy mess. In place of cornstarch, you can use one to one substitution of arrowroot or potato starch. Tapioca flour/starch also works- in this recipe you would need 6 tbsp of tapioca for 3 tbsp cornstarch.
Melissa says: May 16, 2020 This was my first attempt ever of a homemade pie and crust. It turned out perfect! Your recipe is easy to follow. It was perfect… not too sweet and the crust was crispy and flaky. My family and I absolutely loved it. Reply
Maryanne Cabrera says: May 26, 2020 Thank you for trying out the recipe! I’m so glad you enjoyed it! Hope it’s the first of many pies you make!
Jessica says: June 23, 2020 I made my first ever homemade pie using your recipe. It turned out PERFECT! From the crust to the filling, it’s the best pie I’ve ever tasted. I just made another following your recipe, but mixing strawberries, peaches and blueberries for the filling. Still amazing. Thank you for posting ? Reply
Maryanne Cabrera says: June 27, 2020 Yay, that’s wonderful to hear! I’m glad you enjoyed the recipe. Thank you for trying it out! :)
M. Hunter says: July 28, 2021 I am looking to make this pie. Have you ever experimented with a sugar substitute in the filling like Splenda or Swerve? Thoughts if you haven’t? Reply
Clarence G says: February 24, 2024 I would like your suggestion. I just found your recipe although I’ve made it from the exact recipe found in an African American Heritage CkBk. Unfortunate for me, the filling always came out lose & the whole berries softer than Id like. I baked the earlier pies in a glass Pyrex dish. 1. What pie dish would you suggest, ceramic or dark metal instead of a glass dish? – Maybe I should prebake the bottom crust & then fill it w/ whole berries spooned over w/ a cooked gel mixture of berries, sugar & cornstartch; then topped w/ the unbaked pie dough & sealed. Followed by baking at 450 then reduced to 350 degrees (F) til golden brown. Reply
Buddhangela says: June 21, 2024 You don’t blind bake the bottom crust in this recipe, and that makes me nervous about the whole “soggy bottom” issue, especially with fruit that’s going to add liquid. Do you recommend blind baking if you have time? Reply