I’ve always believed that the best strawberry pie starts with the freshest ingredients and a little patience. The combination of sweet, juicy strawberries and a flaky, buttery crust is hard to beat. What makes this recipe special isn’t just the steps but understanding how each ingredient works to create a balance of flavors and textures. If you’re curious about the secret to that perfect, glossy filling, you might want to stick around.
Recipe
This is the strawberry pie recipe that will ruin all other strawberry pies for you—trust me, it’s *that* good. Made with ripe, juicy strawberries nestled in a flaky, buttery crust and topped with a glossy, shimmering glaze, it’s the kind of dessert that feels like summer on a plate.
The secret? Fresh, in-season strawberries and a touch of lemon zest to brighten every bite. I’ve made this for countless family gatherings, and it disappears faster than I can slice it.
The crust is tender, the filling is sweet but not cloying, and the whole thing comes together with a simplicity that’s as delightful as the pie itself. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and sure to impress.
One bite, and you’ll understand why it’s the only strawberry pie I’ll ever make.
Ingredients
For the ultimate strawberry pie, the ingredients are key to achieving that perfect balance of sweet, tangy, and fresh flavors. Fresh, ripe strawberries are the star of the show—their natural sweetness and juiciness make all the difference. Pair them with a buttery, flaky crust, and you’ve got a dessert that’s both simple and unforgettable. Here’s what you’ll need:
- Fresh strawberries (about 2 pounds): Opt for the ripest, juiciest strawberries you can find. They should be bright red and fragrant. Avoid underripe or mushy berries—it’s worth the effort to pick the best.
- Granulated sugar (3/4 cup): Enhances the sweetness of the strawberries without overpowering their natural flavor.
- Cornstarch (3 tablespoons): Essential for thickening the filling so it’s not runny. Don’t skip this!
- Lemon juice (1 tablespoon): Adds a bright tang that balances the sweetness. Freshly squeezed is best.
- Unbaked pie crust (9-inch): Use store-bought for convenience or make your own for that extra flaky, buttery perfection. Pro tip: A homemade crust with chilled butter makes a world of difference.
- Optional: Vanilla extract (1/2 teaspoon): Adds a subtle depth of flavor to the filling.
- Optional: Heavy cream or egg wash: For brushing the crust to achieve that golden, glossy finish.
If you’re out of fresh strawberries, frozen ones can work in a pinch, but be sure to thaw and drain them well. And if you’re feeling adventurous, a splash of balsamic vinegar can elevate the filling with a sophisticated twist.
The key here is letting the strawberries shine—everything else just complements their natural goodness.
How to Make the Best Perfect Strawberry Pie Creation
– Prepare the crust: Roll out the dough evenly, ensuring it’s chilled for easy handling.
Press it gently into the pie dish, trimming any excess edges. This creates a sturdy base for the filling.
– Blind bake the crust: Preheat the oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for another 5 minutes until golden. This prevents a soggy bottom.
– Make the filling: Combine fresh, hulled strawberries with sugar, cornstarch, and a splash of lemon juice.
The lemon juice enhances the strawberries’ flavor, while cornstarch thickens the filling beautifully.
– Assemble the pie: Pour the strawberry filling into the pre-baked crust, spreading it evenly.
Avoid overfilling to prevent spills during baking.
– Add the lattice top: Roll out another dough portion and cut it into strips.
Weave them gently over the filling for a classic lattice design. This allows steam to escape and creates a stunning finish.
– Brush with egg wash: Beat an egg with a tablespoon of water and brush it over the lattice.
This gives the crust a golden, glossy appearance.
– Bake to perfection: Place the pie on the middle rack at 375°F (190°C) for 35–40 minutes.
Watch for bubbling filling and a golden-brown crust—these are visual cues it’s done.
– Cool completely: Let the pie cool on a wire rack for at least 2 hours.
This allows the filling to set properly, ensuring clean slices.
– Serve and enjoy: Slice your masterpiece and enjoy it fresh or with a dollop of whipped cream.
Pro tip: Store leftovers in the fridge to maintain freshness.
Nutrition
This strawberry pie recipe is a delicious and invigorating dessert. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 30mg |
| Sodium | 150mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 2g |
| Sugars | 28g |
| Protein | 3g |
Chef Tips
When making strawberry pie, I always guarantee the strawberries are fresh and ripe for the best flavor. I never skip macerating them with sugar—it enhances sweetness and creates a natural syrup.
I use a lattice crust to prevent sogginess and bake the pie on the lower rack for even browning. Letting it cool completely secures the filling sets perfectly.
Always serve at room temperature for ideal texture.
