This homemade strawberry pie is a timeless favorite. Sweet, juicy strawberries tucked into a flaky pastry and served with a scoop of vanilla ice cream make this baked strawberry pie an ideal dessert for strawberry season. 
Pie is one of the best ways to showcase fresh produce, and this strawberry pie does it perfectly. The filling is sweet and juicy without becoming watery, while the crust bakes up flaky and tender. I made a lattice top for a classic look, but you can easily use a full top crust if you prefer.
Many strawberry pie recipes call for blind-baking the crust and cooking a stovetop filling set with gelatin. This version is more traditional: the pie is assembled and baked, using cornstarch to thicken the berries so the texture stays familiar and homey.
How to Make Strawberry Pie Filling
Preparing the filling is simple. You will need:
- 6 cups fresh strawberries, hulled and sliced
- 1/3 cup cornstarch
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
I use a mix of white and brown sugar for depth of flavor, and a pinch of cinnamon for warmth. The lemon juice brightens the berries and balances the sweetness. Gently toss everything so the strawberries are evenly coated; the sugars will draw juice from the berries and the cornstarch will start absorbing it.
How to Thicken Strawberry Pie Filling
Too much liquid will make a soggy crust, so choose your thickener carefully. The three common options are tapioca, flour, and cornstarch. Tapioca works well but is not always on hand. Cornstarch is the best balance for this recipe: it thickens effectively and is widely available, producing a juicy filling that holds together without becoming soupy.
Pie Crust for Strawberry Pie
I include my favorite pie crust recipe below, which combines shortening and butter. Shortening contributes flakiness and ease of handling, while butter adds flavor. You can also substitute refrigerated pie dough (not a pre-baked shell) if you prefer. This recipe requires a double crust: either weave a lattice top or place a second sheet over the filling. If using a full top crust, cut vents so steam can escape during baking.
Tips for Making Strawberry Pie
- Chill the dough: Refrigerate pie dough for at least 3 hours (or up to 5 days) before rolling it out so it handles easily and bakes flaky.
- Use fresh strawberries: Frozen berries release too much liquid from ice crystals and will make the filling watery.
- Reserve the juices: When adding filling to the crust, use a slotted spoon and leave the excess liquid behind to avoid a soupy pie.
- Egg wash: Brushing the top crust with an egg wash gives a golden, slightly glossy finish.
- Bake on a sheet: Place the pie plate on a baking sheet before putting it in the oven to catch any bubbling over and protect your oven from burnt jam.
- Shield the crust: After the first 20–30 minutes of baking, tent foil over the pie to prevent the edges from browning too quickly.
- Cool before slicing: Let the pie cool at room temperature for at least 3 hours so the filling sets and slices cleanly.
Strawberry Pie
Ingredients
Pie Crust*
- 2 1/2 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup cold shortening
- 4–6 tablespoons ice water
Strawberry Pie
- 6 cups fresh strawberries, hulled & sliced
- 1/3 cup cornstarch
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
Egg Wash
- 1 large egg
- Coarse sugar, for sprinkling (optional)
Instructions
Pie Crust
- In a large bowl whisk together the flour, sugar and salt.
- Cut the cold butter into the flour until in small pieces, then cut in the shortening until pea-sized pieces remain.
- Fold in ice water 1 tablespoon at a time until the dough just comes together; it should not be sticky.
- Form the dough into a ball, divide in half, and shape each half into a disc about 1/2 inch thick. Wrap and refrigerate at least 3 hours.
Strawberry Pie Filling
- In a large bowl combine the sliced strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice and salt.
- Gently stir until the strawberries are evenly coated and the sugars start to draw out the juices.
Assembling and Baking the Pie
- Preheat the oven to 400°F (200°C).
- Remove one dough disc from the fridge. On a well-floured surface roll it to a 12-inch circle. Transfer it to a pie plate.
- Spoon the filling into the crust using a slotted spoon; leave behind excess liquid. Chill the filled crust while you roll the second disc.
- Roll the second disc to 12 inches. Cut into 1/2–3/4 inch strips for a lattice or use the disc as a full top crust with vents.
- Weave strips for a lattice or place the full top crust and trim edges. Crimp or flute the edges to seal.
- Whisk the egg and brush the top crust with egg wash. Sprinkle coarse sugar if desired.
- Bake at 400°F for 20 minutes, then reduce oven temperature to 375°F and bake another 40 minutes. After the first 20 minutes, tent the pie with foil to prevent over-browning.
- Cool the pie at room temperature for at least 3 hours to allow the filling to set before slicing and serving.
Notes
**Pie dough can be refrigerated up to 5 days. Make-ahead tip: Bake the pie, cool completely, then lightly wrap and refrigerate. Store leftovers covered in the refrigerator.
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