Strawberry Pie Recipe: Fresh and Summery

Introduction

Strawberry Pie is a fresh, summery dessert, perfect for family gatherings, picnics, or special occasions. This vibrant pie, featuring juicy strawberries in a glossy, sweet-tart filling and a buttery crust, delivers bright, fruity flavors with a delightful, flaky texture. Presented in a clear glass pie dish or on a white ceramic platter, optionally garnished with whipped cream or fresh strawberries, this Strawberry Pie recipe offers a colorful, inviting aesthetic that elevates any table. This recipe provides a simple homemade version with accessible ingredients, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dessert that brings classic, American-inspired charm.

Ingredients

For the Strawberry Pie:

Crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1 tsp granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

Filling:

• 5 cups fresh strawberries, hulled and halved (or frozen, thawed)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 cup water
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For Serving:

• Optional: Whipped cream, fresh strawberries, mint sprig
• Suggested Accompaniments: Vanilla ice cream, shortbread cookies
• Suggested Pairings: Iced tea, sparkling water
• Suggested Aesthetic: Serve in a clear glass pie dish or on a white ceramic platter
• Suggested Equipment: 9-inch pie dish, food processor or mixing bowl, rolling pin, saucepan, measuring cups/spoons, knife, cutting board

Step-by-Step Process

1. Make Crust: In a food processor or bowl, combine flour, salt, and sugar. Add cold butter and pulse or cut in until pea-sized crumbs form. Add ice water, 1 tbsp at a time, mixing until dough holds together. Form into a disk, wrap, and chill for 30 minutes.
2. Roll and Bake Crust: Preheat oven to 375°F (190°C). Roll the dough on a floured surface to a 12-inch circle. Fit into a 9-inch pie dish, trim excess, and crimp edges. Prick the bottom with a fork. Line with parchment and pie weights; bake for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.
3. Prepare Strawberries: Hull and halve fresh strawberries (or thaw and drain frozen ones). Arrange 4 cups in the cooled crust, cut-side down.
4. Make Filling: In a saucepan, combine 1 cup strawberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring, until thickened and bubbly (about 5–7 minutes). Remove from heat, stir in vanilla.
5. Taste and Adjust: Taste the filling (cooled slightly for safety); adjust with a pinch more sugar for sweetness or lemon juice for tartness to ensure a balanced, fruity flavor.
6. Assemble Pie: Pour warm filling over strawberries in the crust, spreading evenly. Chill for at least 4 hours to set.
7. Serve: Present in a clear glass pie dish or slice and serve on a white ceramic platter. Optionally garnish with whipped cream, fresh strawberries, or a mint sprig. Serve with vanilla ice cream, shortbread cookies, iced tea, or sparkling water.

Tips for Better Strawberry Pie

• Use fresh, ripe strawberries for the best flavor; frozen strawberries work if thawed and drained well.
• Taste the filling before chilling to balance sweet and tart flavors; adjust sparingly.
• Keep butter cold for a flaky crust; handle dough minimally to avoid toughness.
• Chill the pie thoroughly to ensure the filling sets for clean slices.
• Present in a clear glass pie dish to showcase the vibrant strawberries or on a white ceramic platter for elegance.
• Make ahead: Prepare crust and filling up to 1 day in advance; assemble and chill before serving.
• Use a fork to prick the crust to prevent puffing during baking.
• Enhance aesthetic: Garnish with whipped cream or strawberries for a summery pop.

Variations and Customization

• Gluten-Free Strawberry Pie: Use a gluten-free flour blend for the crust; ensure cornstarch is gluten-free.
• Vegan Strawberry Pie: Replace butter with vegan margarine; use a vegan whipped cream topping.
• Low-Sugar Strawberry Pie: Reduce sugar to 3/4 cup; use a sugar substitute like erythritol.
• Strawberry-Rhubarb Pie: Replace 1 cup strawberries with chopped rhubarb in the filling.
• No-Bake Strawberry Pie: Use a pre-made graham cracker crust; chill filling without cooking the strawberries.
• Strawberry-Balsamic Pie: Add 1 tbsp balsamic vinegar to the filling for depth.
• Creamy Strawberry Pie: Spread a layer of whipped cream cheese under the strawberries before adding filling.
• Lattice Crust Strawberry Pie: Double the crust recipe and weave a lattice top; bake fully before adding filling.

Storage and Serving Tips

• Store covered in the fridge for up to 3 days; serve chilled for the best texture.
• Freeze the baked crust (without filling) for up to 1 month; thaw before filling.
• Serve chilled to maintain the set filling and flaky crust.
• Use as a dessert for picnics, gatherings, or summer celebrations.
• Pair with iced tea or sparkling water to complement the sweet, fruity flavors.
• Present in a clear glass pie dish or on a white ceramic platter with garnishes for a vibrant, inviting charm.

Nutritional Information

Based on 8 servings (1 slice each):

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 160mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 31g
• Protein: 3g
• Vitamin A: 8% Daily Value
• Vitamin C: 60% Daily Value
• Calcium: 4% Daily Value
• Iron: 6% Daily Value

Note: Values vary by ingredient brands and substitutions (vegan options reduce cholesterol). Moderate in calories; enjoy as a sweet treat.

Conclusion

This Strawberry Pie recipe delivers a fresh, summery dessert perfect for family gatherings or picnics. It transforms simple ingredients into a vibrant favorite. Its straightforward preparation and colorful presentation make it a go-to. The juicy strawberries and flaky crust delight with every bite. It’s sure to be a cherished recipe, loved for its crowd-pleasing charm.

Strawberry Pie Recipe: Fresh and Summery

Strawberry Pie with a fresh, summery flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chilling 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Servings 8

Ingredients

  

• Crust:
• 1 ¼ cups all-purpose flour
• ½ tsp kosher salt
• 1 tsp granulated sugar
• ½ cup unsalted butter cold and cubed
• 3 –4 tbsp ice water
• Filling:
• 5 cups fresh strawberries hulled and halved
• 1 cup granulated sugar
• ¼ cup cornstarch
• ½ cup water
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Optional: Whipped cream fresh strawberries, mint sprig
• Suggested Pairings: Iced tea vanilla ice cream

Instructions

 

• Mix flour, salt, sugar; cut in butter; add ice water to form dough. Chill 30 min.
• Roll dough, fit into a 9-inch pie dish, bake at 375°F for 25 min with weights. Cool.
• Arrange 4 cups of strawberries in the crust.
• Cook 1 cup strawberries, sugar, cornstarch, water, and lemon juice until thickened; add vanilla.
• Taste and adjust filling with sugar or lemon juice.
• Pour filling over strawberries; chill 4 hours.
• Serve in a clear glass pie dish with whipped cream.

Notes

• Use fresh or frozen strawberries.
• Store in fridge for 3 days.
• Try a gluten-free or vegan variation.
• Pair with shortbread cookies.