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This strawberry pie recipe delivers a bright, juicy filling with a buttery, flaky crust—perfect for spring and summer gatherings. The filling is thickened with cornstarch for a glossy, spoonable texture that won’t leak or turn runny. With precise weights, step-by-step cues, and tested variations, even a beginner can achieve bakery-quality results. Pro tip: Chill the pie for at least 3 hours before slicing to set the filling and prevent a soggy crust.

Why This Recipe Works

Strawberry pie relies on a balance of sweetness, acidity, and thickening power. Cornstarch is the best thickener for fruit pies because it sets firmly when cooled, unlike flour, which can leave a cloudy or pasty texture. Lemon juice brightens the berries and balances the sugar, while a touch of salt enhances flavor depth. The crust is made with cold butter for maximum flakiness—warm butter melts too quickly, leading to a tough or greasy crust.​​

Ingredients

• Pie crust (9-inch): 225g (1¾ cups) all-purpose flour, 115g (½ cup) cold unsalted butter, 1 tsp sugar, ½ tsp salt, 4–6 tbsp ice water
  Purpose: Flour provides structure; cold butter creates flakiness; salt and sugar enhance flavor.
• Strawberry filling:
  • 1125g (2½ lbs) fresh strawberries, hulled and halved
  • 150g (¾ cup) granulated sugar
  • 30g (5 tbsp) cornstarch
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ½ tsp vanilla extract (optional)
    Purpose: Sugar balances tartness; cornstarch thickens; lemon juice adds brightness; salt deepens flavor.

Equipment

• 9-inch pie dish (preferably glass or ceramic)
• Rolling pin
• Mixing bowls
• Pastry cutter or fork
• Measuring cups and spoons
• Metric scale (recommended for accuracy)
• Pastry brush
• Oven thermometer (optional, for precise temperature)

Step-by-Step Instructions

Step 1: Make the Crust (20 minutes)

• Combine flour, sugar, and salt in a bowl. Cut in cold butter until pea-sized crumbs form. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together.
• Visual cue: Dough should hold together when pressed, not crumble.
• Flatten into a disk, wrap in plastic, and chill for 30 minutes.

Step 2: Roll and Blind Bake (25 minutes)

• Roll dough to fit a 9-inch pie dish. Trim edges, crimp, and prick with a fork.
• Line with parchment and fill with pie weights or dried beans.
• Bake at 190°C (375°F) for 15 minutes. Remove weights and bake 5–7 minutes more until golden.
• Visual cue: Crust should be lightly browned, not pale or burnt.

Step 3: Prepare Filling (15 minutes)

• In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, salt, and vanilla.
• Cook over medium heat, stirring constantly, until mixture thickens and bubbles (about 5–7 minutes).
• Visual cue: Filling should coat the back of a spoon and be glossy, not watery.

Step 4: Assemble and Chill (3 hours minimum)

• Pour filling into cooled crust. Smooth top.
• Chill uncovered for at least 3 hours before slicing.
• Visual cue: Filling should be set, not runny.

Troubleshooting

• Problem: Filling is runny.
  Likely causes: Undercooked cornstarch, too much liquid, not enough chilling.
  Fix: Simmer longer until thickened; chill longer.
• Problem: Crust is soggy.
  Likely causes: Filling too wet, crust not pre-baked.
  Fix: Blind bake crust; chill pie before slicing.
• Problem: Filling is too sweet.
  Likely causes: Over-sugared berries.
  Fix: Reduce sugar by 1–2 tbsp next time.
• Problem: Crust is tough.
  Likely causes: Overworked dough, warm butter.
  Fix: Use cold butter; handle dough minimally.

Substitutions and Variations

• Egg-free: No eggs needed in this recipe.
• Dairy-free: Substitute butter with vegan butter or coconut oil.
• Gluten-free: Use a gluten-free pie crust mix.
• Flavor swaps: Add ½ tsp cinnamon or a handful of blueberries for variety.
• Scaling: For a 6-inch pie, halve all ingredients; for 8-inch, use 1.25x.

Storage, Make-Ahead, and Freezing

• Counter: Store covered for up to 2 days.
• Fridge: Keep for up to 5 days; bring to room temperature before serving.
• Freezer: Freeze whole pie (unfilled) for up to 3 months. Thaw in fridge before filling and baking.
  Do not freeze filled pie—filling will weep.

Serving Suggestions

Serve with whipped cream or vanilla ice cream. For extra flair, add a dusting of powdered sugar or a few fresh mint leaves.

FAQs

• Can I use frozen strawberries?
  Yes, but thaw and drain well to avoid excess liquid.
• How to prevent a soggy crust?
  Blind bake the crust and chill the pie before slicing.
• Can I double the recipe?
  Yes, use a 10-inch pie dish and increase baking time by 5–10 minutes.
• Best sugar for this pie?
  Granulated sugar works best; avoid brown sugar for a cleaner flavor.
• Can I bake in an OTG?
  Yes, use the same temperature and blind bake as directed.

Notes from My Kitchen

• Batch 1: Used too much sugar—reduced by 2 tbsp in next batch.
• Batch 2: Skipped blind baking—crust was soggy. Now always pre-bake.
• Final: Chilling for 3 hours is non-negotiable for a clean slice.

Nutrition and Disclaimer

Approximate per serving (1/8 pie): 320 kcal, 45g carbs, 12g fat, 3g protein.
Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Conclusion

This strawberry pie recipe is designed for reliable, delicious results every time. With clear instructions, tested tips, and practical substitutions, it’s perfect for home bakers of all levels. Whether you’re making it for a family dessert or a summer party, this pie is sure to impress. Happy baking!

Fresh Strawberry Pie: Juicy, Glossy, and Foolproof in 4 Steps

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

320

kcal

Total time

4

hours 

Chill Time: 3 hours

A classic, no-jello strawberry pie with a buttery, flaky crust and a glossy, thickened filling. Perfect for summer gatherings, this recipe uses fresh strawberries and simple ingredients for a bright, juicy dessert.

Ingredients

Pie Crust:

• 225g (1¾ cups) all-purpose flour

• 115g (½ cup) cold unsalted butter

• 1 tsp sugar

• ½ tsp salt

• 4–6 tbsp ice water

• Strawberry Filling:

• 1125g (2½ lbs) fresh strawberries, hulled and halved

• 150g (¾ cup) granulated sugar

• 30g (5 tbsp) cornstarch

• 1 tbsp lemon juice

• ¼ tsp salt

• ½ tsp vanilla extract (optional)

Directions

• Make the Crust:
  Combine flour, sugar, and salt. Cut in cold butter until pea-sized crumbs form. Gradually add ice water until dough just comes together. Chill for 30 minutes.
• Roll and Blind Bake:
  Roll dough to fit a 9-inch pie dish. Trim, crimp, and prick with a fork. Line with parchment, fill with pie weights, and bake at 190°C (375°F) for 15 minutes. Remove weights and bake 5–7 minutes more until golden.
• Prepare Filling:
  In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, salt, and vanilla. Cook over medium heat, stirring constantly, until thickened and glossy (5–7 minutes).
• Assemble and Chill:
  Pour filling into cooled crust. Smooth top. Chill uncovered for at least 3 hours before slicing.

Notes

• Storage
  Counter: Up to 2 days, covered.
  Fridge: Up to 5 days; bring to room temperature before serving.
  Freezer: Freeze unfilled crust for up to 3 months; thaw before filling and baking. Do not freeze filled pie.
• Notes
  For best results, use fresh strawberries and chill the pie thoroughly before slicing.
  Blind baking the crust prevents sogginess.
  Adjust sugar to taste depending on berry sweetness.