I’m so excited to share my baked strawberry pie recipe with you all today. This classic dessert is a staple in our household, and I just can’t get enough of it.
The combination of sweet strawberries, flaky pastry, and a hint of cinnamon is absolute perfection. My kids love helping me make the pie crust from scratch, and my husband always requests it for his birthday.
I’ve made this recipe countless times over the years, and it never fails to impress our family and friends. Whether you’re serving it as a special treat or just need a comforting dessert for a weeknight dinner, this pie is sure to become a favorite in your household too.
Plus, it’s surprisingly easy to make, even for a beginner baker like me! The hardest part is waiting for the filling to set – but trust me, it’s worth the wait.
I’ve included some helpful tips below on how to get that perfect flaky crust every time.
Baked Strawberry Pie
4.8 from 1322 votes
A delightful baked strawberry pie with a buttery, flaky crust and a sweet, juicy strawberry filling. This dessert is perfect for showcasing fresh strawberries and is best served warm with a scoop of vanilla ice cream.
1 tablespoon unsalted butter, cut into small pieces
For the Egg Wash
1 large egg
1 tablespoon water
👨🍳Directions
1In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar.
2Add the cold cubed butter and use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3Sprinkle 1/4 cup of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4Add more ice water, one tablespoon at a time, until the dough holds together when squeezed, then divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat your oven to 400 degrees Fahrenheit.
6On a lightly floured surface, roll out one disc of dough to a 12-inch circle, then carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides, and trim the excess dough to a 1/2-inch overhang.
7In a large bowl, combine the fresh strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
8Stir gently until the strawberries are evenly coated, then pour the filling into the prepared pie crust and dot the top with the small pieces of unsalted butter.
9Roll out the second disc of dough to a 12-inch circle and place it over the filling.
10Trim the overhang to 1/2 inch, then fold the edges under and crimp with your fingers or a fork to seal, and cut several slits in the top crust to allow steam to escape.
11In a small bowl, whisk together the egg and water to make an egg wash.
12Brush the top crust evenly with the egg wash, then place the pie on a baking sheet to catch any drips and bake for 20 minutes at 400 degrees Fahrenheit.
13Reduce the oven temperature to 350 degrees Fahrenheit and continue baking for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling through the slits.
14If the edges brown too quickly, cover them with foil or a pie shield halfway through baking.
15Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing to allow the filling to set.
16Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
For best results, use ripe but firm strawberries to prevent the filling from becoming too watery. If using frozen strawberries, thaw and drain them first, and increase the cornstarch to 1/3 cup.
Watch Video Of How Baked Strawberry Pie Works
One of my favorite things about this baked strawberry pie recipe is how versatile it is – whether you’re serving it as an elegant dessert for special occasions or just need a comforting treat for a weeknight dinner, this pie is sure to please.
Plus, with its relatively simple preparation and minimal cleanup required (hello!)
, it’s become one of our go-to desserts around here.
❓ Frequently Asked Questions About Baked Strawberry Pie
Q: What type of flour should I use for the pie crust?
A: For this recipe, I recommend using all-purpose flour with a high protein content (such as bread flour) to create a tender and flaky crust. You can also use a combination of all-purpose and pastry flour for an extra layer of flavor. Just be sure to keep the ratio of all-purpose to pastry flour at 3:1 or higher to maintain the right balance of texture.
Q: Can I use frozen strawberries instead of fresh ones?
A: While fresh strawberries are always preferred, frozen strawberries will do in a pinch. Just be sure to thaw them first and pat dry any excess moisture before using them in the recipe. Keep in mind that frozen strawberries may have a slightly different flavor profile than fresh ones – but they’ll still work beautifully in this pie
Q: How do I prevent the filling from becoming too runny?
A: To avoid a runny filling, make sure to cook the mixture until it’s thickened slightly – about 5-7 minutes over medium heat. You can also add a slurry made from cornstarch and cold water to help thicken it further if needed.
Q: Can I make this pie ahead of time?
A: Yes, you can prepare the pie crust and filling up to 24 hours in advance – just assemble and bake when you’re ready. If you’re planning ahead, you can also store the baked pie in an airtight container at room temperature for up to 3 days or freeze it for up to 2 months
Q: How do I get the perfect flaky crust every time?
A: The key is to keep your ingredients cold and handle the dough gently when rolling out the crust. Use short strokes with your rolling pin and avoid over-working the dough – this will help prevent it from becoming tough or dense.
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