This baked strawberry pie recipe is a flaky, old fashioned strawberry pie with a lattice crust made with fresh strawberries and is sweetened with sugar and a hint of orange zest. An easy strawberry pie recipe for the summer season.
Baked Strawberry Pie
I’ve always been a tried and true pie lover, but the older I get, the more my heart swoons when I see a big slice of something buttery, flaky, and topped with a giant scoop of ice cream.
While you won’t see me turning down a custard pie like Key Lime Pie or Lemon Meringue, or turning down something creamy and chocolatey, like Oreo Chocolate Cream Pie, fruit pies might be my all time favorite pies.
If you’ve been around here a while, you know how much I love my baked fruit pies:
And this sweet homemade Strawberry Pie? It’s moving pretty close to number 1 on my favorite pies list. It’s sweet with fresh strawberries, has a hint of summery citrus, and has the best, flaky pie crust.
Strawberry Pie Ingredients:
Flaky Pie Crust:
- All Purpose Flour
- Unsalted Butter: I typically use unsalted butter for baking because I get to control the salt content in the baked goods.
- Salt
- Ice Water
Baked Strawberry Pie Filling:
- Fresh Strawberries: You can substitute frozen strawberries instead of using fresh strawberries for strawberry pie, but you will probably need to add in a bit more flour or constarch.
- Granulated Sugar
- Orange Zest and Juice: You can substitute lemon juice and zest in place of the orange. Lemon will make this strawberry pie a bit tangier.
- Cornstarch: Cornstarch helps thicken the pie filling.
- All Purpose Flour: Flour and cornstarch work together to keep the filling from being too runny.
- Unsalted Butter: A few pats of butter create a really rich, silky filling.
- Heavy Cream: I like to brush my pies with heavy cream, because it adds a nice crust without turning overly golden in color. However, you can use an egg wash instead.
- Raw Sugar: I sprinkle raw sugar over the lattice crust just for decoration and texture. You can omit this step.
How To Make This Easy Strawberry Pie From Scratch:
- Crust: Make the pie dough by mixing cold and cubed butter with the flour and salt. Once the mixture resembles coarse crumbs, add in the ice water until the dough comes together. Split the dough into two equal circles and chill for at least 30 minutes before using.
- Filling: Mix sliced strawberries, sugar, orange zest and juice, cornstarch, and flour together. Allow to sit while you roll out the pie dough.
- Assembly: Roll out the bottom crust on a lightly floured surface. Transfer the dough to a deep dish pie plate (9” or 10”) and cut off any excess dough (leaving a little overhang over the sides of the pie plate). Pour the filling into the crust. Dot the pie with butter.
- Lattice Top: Roll out the remaining pie dough and cut into strips. Weave the strips on top of the pie, and then tuck the ends under the crust. Crimp the edges of the pie.
- Topping: Brush the lattice and edges of the pie with heavy whipping cream (or egg wash) and sprinkle with raw sugar.
- Bake: Bake at 400 for 15 minutes, then reduce the temperature to 375 and continue baking until the pie is bubbling (you want the strawberry pie filling to bubble because it means the filling has reached it’s boiling point; your pie needs to boil to thicken).
- Cool: Fruit pies need to cool before cutting. I suggest cooling 3-4 hours in order for the filling to set.
How To Store Strawberry Pie:
- Room Temperature: You can store this strawberry pie at room temperature (as long as it’s well sealed) for 1-2 days (depending upon how warm it is in your house).
- Fridge: You can also store it in the fridge for longer. It tastes great cold, but you can also pull it out of the fridge and let it reach room temperature before serving.
Easy Strawberry Pie Variations:
Looking to change up this old fashioned strawberry pie? Try some of these variations next:
- Crust: Like these Strawberry Hand Pies, use a cream cheese pie crust instead of an all butter pie crust (trust me, baked strawberry pie with cream cheese is insanely delish).
- Crumble: Instead of making this strawberry pie with a lattice crust, try topping it with a crumb topping. (Use the topping in these Strawberry Rhubarb Pie Bars).
- Filling: Instead of using orange zest and juice, try using lemon or lime. Lemon and lime will add more citrus kick and less sweetness.
- Toppings: Don’t forget to top each slice with ice cream or whipped cream. I opted for traditional vanilla ice cream, but this Homemade Strawberry Ice Cream would be perfect too! If you’re looking for ways to use fresh strawberries, Baked Strawberry Pie with strawberry ice cream is the way to go.
Fresh or Frozen Strawberries?
Fresh: I prefer to make this strawberry pie with fresh strawberries because the filling is not nearly as wet and fresh strawberries (during strawberry season) are so sweet and perfect.
Frozen: However, you can definitely make this Baked Strawberry Pie using frozen berries.
- Notes: Let the frozen strawberries thaw first so you can drain them of their excess liquid (frozen berries are always extra liquidy) and I suggest adding another Tbsp of cornstarch or flour to counteract how wet frozen berries are.
Homemade Pie Crust or Store Bought?
Honestly, when it comes to pie, there’s no contest: Homemade pie crust is so much tastier than store bought. It’s also really, really simple to make pie crust at home. However, if you’re in a bind, you can use store bought pie dough.
How To Slice Strawberries For Strawberry Pie:
You can cut the strawberries any way you like for a homemade pie. It does not need to be uniform. In fact, I actually prefer my strawberry pie recipe to have a variety of sliced strawberries because it adds more texture.
As long as you have removed the stems, you can cut the strawberries in half, in quarters, in small pieces or large pieces. I cut my strawberries in various sizes and shapes to make a really textured pie. You get some large pieces that still have a bit of bite to them, and you have other pieces that have been cooked down to almost a sauce-like consistency.
Quick and Easy Strawberry Pie Tips:
- Crust: Make the crust ahead of time. You can make the pie crust the day before and keep it in the fridge. Let the crust sit at room temperature for 15-20 minutes before rolling out.
- Filling: You can use fresh strawberries or frozen strawberries, but I highly suggest using fresh.
- Citrus: Don’t have oranges on hand? Sub fresh lemon or lime.
- Topping: If you don’t want to make a lattice crust, just place the second pie crust on top and cut 4 slits in the top of the crust for ventilation. Or, use make this baked strawberry pie with a crumb topping.
- Bubbling: Make sure your pie filling is bubbling before you take it out of the oven. If the crust is getting too brown, but you don’t see the filling bubbling through the lattice, cover it with a pie shield (or foil) and continue to cook until the filling bubbles.
- Cool: Make sure the pie cools before you cut into it, otherwise the filling will spill everywhere. The strawberry pie filling thickens as it cools.
- Sugar: If your strawberries are extra sweet, you can reduce the sugar in the recipe.
The best strawberry pie recipe, hands down. 😉
- 3 cups all purpose flour
- 1 1/2 tsp salt
- 1 cup unsalted butter, cold and cubed
- 8-10 Tbsp ice water
- 7 cups fresh strawberries, sliced
- 1 cup granulated sugar*
- 2 tsp fresh orange juice
- 2 tsp orange zest
- 1 1/2 Tbsp cornstarch
- 1/3 cup all purpose flour
- 2 Tbsp unsalted butter, cold and cubed
- heavy whipping cream or egg wash, for brushing
- raw sugar, for sprinkling
- In a large bowl, mix flour and salt together. Using a fork, pastry cutter, or a standing mixer (on low), cut the butter into the flour, a little at a time, mixing until it resembles coarse crumbs.
- Add in the ice water, 1 Tbsp at a time, until the dough just comes together. (I used approx. 9 Tbsp.)
- Turn the dough out onto a lightly floured surface. Shape the dough into 2 balls, then flatten each into the shape of a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Mix the strawberries, sugar, orange juice, orange zest, cornstarch, and flour together.
- Set aside.
- Preheat the oven to 400 degrees and set out your 9” or 10” deep dish pie plate.
- On a floured surface, roll out 1 pie dough disc into a large circle (about 1/4” thick).
Transfer the dough to your pie plate. Cut off any excess dough, making sure to leave about 1/4”-1/2” of overhang (this will help you crimp the edges of your pie).
- Pour half of the strawberry filling into the pie crust. Dot the filling with the butter cubes. Then, pour the remaining filling on top, spreading in an even layer.
- Roll out the remaining pie dough disc into a large circle, about 1/4” thick. Using a pizza cutter or a knife, slice the dough into long strips. You will need 10 strips for the lattice crust. (If you can’t get 10 strips, you will need to take the scraps of dough and re-roll and cut them).
Place 5 strips on top of the pie. Then, weave the remaining 5 dough strips to make a woven pattern across the crust.
- Tuck the edges of the pie (including the lattice edges) underneath the bottom of the crust. Then, crimp the edges.
- Brush the the dough with heavy whipping cream (or egg wash) and sprinkle the top of the dough with raw sugar.
- Bake for 400 degrees for 15 minutes. Reduce the heat to 375, and continue baking for 45-50 minutes, or until the strawberry filling is bubbling up and the crust is baked.
- If the pie crust is browning too quickly, use a pie shield or tent a piece of foil over the top.
- Allow the pie to cool 3-4 hours before slicing. (The filling needs this time to thicken, otherwise it will be runny).
*You can use anywhere from 3/4 cup - 1 1/4 cups of granulated sugar depending upon how sweet your strawberries are (or even just on your personal taste preference).
**Fruit pies can be stored at room temperature for 1-2 days, or stored in the fridge for longer (as long as they are well covered). I prefer to let my pie cool to room temperature and then refrigetate it until I’m ready to serve.
Here are some other Strawberry Recipe to make next:
Strawberry Shortbread Jam Bars
Leave a Reply