Homemade Strawberry Pie Recipe | Includes Step-by-Step Photos
Strawberry Pie Recipe
Hey there, and welcome back, friends.
You are in for a delicious summer treat!
This homemade strawberry pie recipe stands apart from the hundreds on the internet as it infuses dried strawberries in the flaky crust and is filled with a yummy homemade strawberry pie filling that’s easy to make. It’s a must!
Homemade Strawberry Pie
It’s been a while since I shared a homemade pie recipe with you guys! I believe the last pie I shared on here was in February for a strawberry galette but if that doesn’t count, the last pie was my sweet potato pecan pie last Thanksgiving.
Despite having lots of pie recipes in the archives, I tend to shy away from pies because of the labor of love that goes into it. This homemade strawberry pie recipe is no different.
It takes some time and some love however, it’s always so worth it in the end. Nothing beats a warm fruit filling in a flaky crust and ice cream.
This fresh strawberry pie came to fruition because we went strawberry picking recently. Since the beginning of summer is upon us, we have all been craving some of our classic summer activities.
Luckily, strawberry picking is one of those things that is easier to do in a socially distant manner. We got the kids out and hit one of our local farms, Butler’s Orchard in Germantown, MD.
We all had a great time and came home with A LOT of strawberries. After eating as much as humanly possible, I got to work on baking. Each family member was asked what they wanted.
My son wanted strawberry ice cream and my husband wanted pie. Naturally, I agreed to both and this strawberry pie was the first thing to happen. We also made this tasty strawberry crumble.
My son will have his strawberry ice cream,… stay tuned for that soon.
For this easy strawberry pie recipe, I wanted to make sure it is BURSTING with strawberry flavor as this is a hallmark summer pie.
To make this strawberry pie to a whole new level, I added freeze-dried strawberries to the pie crust. So on every level of this pie, you get strawberries.
I picked up this trick from Bake from Scratch last summer and it has changed my pie-making life.
So to recap, this pie starts with a strawberry-infused buttery pie crust…
and is filled with sweet, juicy fresh strawberries cooked to perfection and is topped with another layer of that pie crust.
Everything about this pie screams summer and I hope you get to experience it.
Strawberry Pie Ingredients
To make this flaky strawberry pie from scratch you will need the following ingredients. I used cornstarch to thicken my filling but if you don’t have any you can use all-purpose flour.
I highly recommend adding lemon, almond extract, and ginger to the filling because it takes it to the next level.
- all-purpose flour
- some freeze-dried strawberries
- cold unsalted butter
- ice cold water
- a large egg
- fresh strawberries
- a lemon
- granulated sugar
- brown sugar
- some cornstarch
- vanilla extract
- almond extract
- milk for egg wash
- turbinado sugar for sprinkling
- ground ginger
Homemade Strawberry Pie Recipe
I’m going to show you how to make a delicious strawberry pie from scratch. Everything thing is homemade from the flaky pie crust to the yummy strawberry pie filling. Your family is going to love this strawberry pie.
Strawberry Pie Crust
First, prepare some ice-cold water and keep it in the fridge. Using a food processor, pulse the flour, dried strawberries, sugar, and some salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like a coarse meal.
Sprinkle some cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (I suggest adding 1 tablespoon at a time) until the dough comes together.
Remove the dough from the processor and bring it together. Divide the dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour or overnight. You can make this pie crust dough up to three days ahead and just keep it in the freezer.
When you are ready to start making the pie crust, remove the pie dough from the fridge and let it stand at room temperature a few minutes before rolling out.
Roll out a larger disk on a lightly floured surface to a large circle. Fit into an ungreased pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.
Strawberry Pie Filling
I am going to show you how to make strawberry pie filling from scratch. It’s so easy and does not involve heating the pie filling.
You will need a medium bowl, and add the strawberries with some zest and lemon juice, vanilla extract, and almond extract. Toss in both sugars, cornstarch, salt, and ground ginger, and make sure the strawberries are well coated and the cornstarch disappears.
Let the strawberry pie filling sit for at least 10 minutes so the strawberries soak up all the flavor.
How to Make Strawberry Pie
Now that you have the pie crust and the homemade strawberry filling made we can start to assemble this easy strawberry pie.
Spoon the strawberries into the pie crust, making sure you pile it high in the center.
Roll out the second dough and cut it into strips to create a lattice top. If you have a pastry wheel, it is perfect for this. I wish I had one as it would have made my strips even. Create a lattice top/weave as you wish.
Crimp the edges of the strips with a fork.
Whisk the egg and some milk in a small bowl. Brush the top of the pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes.
Preheat your oven and place the pie dish on a baking sheet and bake until your pie crust is golden brown and the filling is bubbly.
Let the pie cool a few hours before serving.
How do you wash fresh-picked strawberries?
Never wash fresh-picked strawberries until you are ready to use them. Keep the strawberries stored in your refrigerator in the crisper.
When you are ready to use your fresh-picked strawberries in a recipe, you can place them in a colander, and run the berries under tap water to remove any dirt.
Place the strawberries on a towel or paper towel to let dry.
How do you keep pie crust from getting soggy?
I do not find that my pie crust gets soggy. I read on Taste of Home that you can use an egg white to stop the crust from getting soggy. After baking the pie crust, and letting it cool, you brush the crust with a lightly beaten egg white, then bake for about 4 more minutes.
How do you thicken strawberry pie filling?
It is best to thicken strawberry pie filling with cornstarch. If you do not have cornstarch, you can use equal amounts of all-purpose flour.
You can also adjust the amount of cornstarch to make the pie filling thicker by adding more cornstarch. The cornstarch will thicken the filling as the pie bakes.
What are some variations I could make to this recipe?
To create another variation of this pie recipe you can use a streusel crust instead of a pie crust. You can also do a full pie crust instead of a lattice pattern.
Do you need to refrigerate strawberry pie?
Strawberry pie is a type of fruit pie. You can store fruit pies at room temperature for up to 2 days. You can also refrigerate the fruit pie for up to a week.
To put it simply, this strawberry pie is amazing. My husband thinks it is the best strawberry pie recipe. If you have time this summer, please add this homemade strawberry pie recipe to your summer bucket list. You will not regret it.
What do you think of this homemade strawberry pie recipe? What would you serve with a slice of this pie? Let me know in the comment section below.
More Berry Pies
If you are looking for more berry pies try out these ones.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
- 2 ½ cups all-purpose flour
- ½ cup freeze-dried strawberries
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 14 tablespoons cold unsalted butter, cut into cubes
- Ice cold water
- 1 large egg, beaten with 1 tablespoon milk for egg wash
- Turbinado sugar for sprinkling
- 5-6 cups fresh strawberries
- Zest and juice of a 1/2 lemon (or to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- ½ cup granulated sugar
- 1/3 cup brown sugar
- ¼ cup cornstarch or all-purpose flour
- a pinch of salt
- ¼ teaspoon ground ginger
- Prepare ½ cup ice-cold water and keep in the fridge. In a food processor, pulse flour, dried strawberries, sugar, and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like a coarse meal.
- Sprinkle about 6 tablespoons cold water over mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 tablespoon at a time) until the dough comes together.
- Remove dough from the processor and bring it together. Divide dough into two disks; one slightly bigger than the other and wrap in plastic wrap. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.
- Let stand at room temperature a few minutes before rolling out.
- Roll out larger disk on a lightly floured surface to a large circle. Fit into an ungreased 9-inch pie dish, trim the edges leaving an inch or two overhang. Refrigerate for 30 minutes.
- In a medium bowl, toss the strawberries with zest and lemon juice, vanilla extract, and almond extract. Toss in sugars, cornstarch, salt, and ground ginger and make sure berries are well coated and cornstarch disappears. Let sit for at least 10 minutes.
- Spoon the strawberries into the pie crust, making sure you pile it high in the center.
- Roll out the second dough and cut into strips to create a lattice top. If you have a pastry wheel, it is perfect for this. I wish I had one as it would have made my strips even. Create a lattice top/weave as you wish.
- Crimp the edges of the strips with a fork.
- Whisk egg and 1 tablespoon milk in a small bowl. Brush the top of the pie with egg wash and then sprinkle with turbinado sugar. Chill for 15-30 minutes.
- Preheat oven to 375 degrees F. Place pie dish on a baking sheet and bake for 50-60 minutes or until crust is golden brown and the filling is bubbly.
- Let pie cool for at least 2-3 hours before serving.