strawberry pie recipe is exactly what I’m scribbling about today because honestly—who hasn’t stood in the kitchen wishing they could whip up a pie that tastes like a bite of June sun? Maybe you’re like me and grew up watching your grandma toss flour around like she was making snow and her strawberry pies went in about twenty minutes, tops. You’d think you need a culinary degree, but turns out, you don’t. If you’ve ever tried making chocolate cream pie or craved the juiciest perfect peach pie, get ready, because homemade strawberry pie is just as do-able, and honestly? Maybe even more crowd-pleasing. Let’s break it down so you’re never left staring at sad strawberries in the fridge again. 
Table of Contents
Timing Is Everything
I learned this hard way. You know, rushing the filling? Ends up runny. Taking shortcuts with a hot crust? Yikes. So here’s my advice if you wanna nail your strawberry pie recipe so it tastes like a five-star restaurant dessert (okay, maybe that’s dramatic, but seriously):
First, don’t use frozen strawberries if you can help it. The filling gets watery. Wait until strawberries are red all the way through and smell crazy sweet. Like, stop-you-in-the-aisle-at-the-market sweet.
If you’re new to (or maybe scarred from past pie fails like me), plan for a little chill time between each step. Bake the crust early or, even easier, grab one from the store the day before. There’s no shame in pie shortcut game—especially on a hot summer day.
Timewise, this whole thing should take about an hour and a half, including the cooling period. I know, that feels long, but it’s mostly waiting for pie magic to happen while you tidy up… or watch reruns. I won’t judge. The patience part is important, though, trust me. Your taste buds will say thanks. 
Ingredient Notes
My grandma, bless her, would always say: pie success starts at the store. Let’s be honest—cheap, sad strawberries give you a plain pie. So, for a really tasty strawberry pie recipe, use fresh, local berries if you can find ‘em. Yup, it makes THAT much difference.
Crust’s another thing. I’m a big fan of a flaky crust, but if you’re short on time, or patience, those pre-made ones at the grocery store will absolutely work. (Who’s got three hours to chill butter anymore? Not me.)
You’ll need:
- Strawberries: Two pounds, hulled and sliced thick—bigger pieces just look prettier, honestly.
- Sugar: Regular granulated sugar, not powdered, not brown.
- Cornstarch: Makes the filling thick, not gloopy. Don’t skip.
- Lemon juice: Adds a tart zing.
- Salt: Just a pinch.
- Pie crust: One deep dish pre-baked crust or your favorite recipe.
- Butter: For that shiny finish.
- Optional: Homemade whipped cream or vanilla ice cream (okay, not in the ingredients, but you gotta have it, right?)
If you want to play around, swap half the strawberries for raspberries for a fun twist, or head to this strawberry cream cheese pie for a creamy version that’s pretty darn amazing too.
I once tried using a gluten-free crust and, while it was okay, it definitely didn’t get rave reviews (my nephew was honest about THAT). So pick a base you know your crowd will eat. 
How to make baked strawberry pie
Alright, let’s cut to the chase. Here’s exactly how to make the strawberry pie recipe, the way I do it at home—old school, without fuss.
- Prep the Strawberries: Rinse, hull, and slice your strawberries. Let ‘em dry a bit so you’re not adding extra juice to your pie. Seriously, wet berries = sad, mushy crust.
- Mix the Filling: Toss berries with sugar, cornstarch, lemon juice, and salt in a big bowl. Let it sit for about ten minutes. It should start to get glossy.
- Preheat and Prep: While berries mingle, preheat your oven to 425°F. Grab your baked pie crust.
- Fill and Bake: Pour strawberry mixture into the crust. Dot top with a teensy bit of butter if you’re feeling wild. Cover gently with foil.
- Bake It: Slide pie into the oven for about 25 minutes covered. Then, uncover and bake another 20 minutes until filling’s bubbling.
- Cool Down: Now the hardest part—let your strawberry pie cool at least two hours. If you cut too soon, you’ll be chasing runaway filling all over your counter.
- Top and Serve: Whipped cream or nothing, but don’t let me boss you around.
“I never managed to get pie right until I let it cool fully—makes a world of difference. This recipe is my new party trick.” – Marie from Tulsa
Tips for Make It Ahead
Let’s be honest. Sometimes you wanna prep a little ahead so you aren’t stuck in the kitchen while everyone else is swapping stories in the backyard. Good news: strawberry pie recipe is friendly to make-ahead vibes.
Bake your crust a day early and keep it covered, room temp. Filling? You can prep berries the night before (hull ‘em, slice ‘em, store in an airtight bowl). Don’t mix with sugar yet, though, or you’ll wake up to a weird puddle.
Want to bake the whole pie and serve tomorrow? Go right ahead—just cool fully and slide it in the fridge. I suggest letting it sit out 20 minutes before slicing so the flavors aren’t so cold. Oh, and don’t freeze this one… frozen-and-reheated berries are just sad.
If you end up making too much (somehow), extra pie is dreamy for breakfast. I’m not kidding; pie for breakfast is a tiny rebellion and you deserve it sometimes.
Nutrition Facts (per serving)
Let’s keep it real. A slice of strawberry pie isn’t exactly salad, but honestly… it beats most bakery desserts in the “not too naughty” department. Give or take, here’s what you’re dealing with, based on 8 slices per pie:
- Calories: 285
- Sugar: 28g
- Fat: about 13g
- Protein: 2g
Swap out sugar for a natural sweetener like stevia only if you’ve tried it before. Sometimes it makes baked goods taste weird, and nobody needs a side of disappointment with dessert.
If you wanna lighten it up, serve with a spritz of whipped cream instead of a massive scoop of ice cream, or pick a homemade easy chicken pot pie recipe for dinner so you can really look forward to dessert later.
Serving Suggestions
Because pie is always better with something extra:
- Add a scoop of vanilla or strawberry ice cream on top.
- Sprinkle with fresh mint for a grown-up touch.
- Drizzle a little chocolate sauce (trust me, wild but yum).
- Try it with a tart neighbor, like a slice of blackberry pie recipe easy at your next bring-a-pie situation.
Common Questions
Can I use store-bought crust for my strawberry pie recipe?
Definitely. I do it myself most weekends! Just be sure it’s pre-baked.
Can I use frozen strawberries?
Short answer: only if you absolutely cannot find fresh. Expect a much more watery filling, so maybe up the cornstarch a bit.
What if I don’t have cornstarch?
Try arrowroot or tapioca starch. All-purpose flour works, too, but your filling might be cloudy.
How long will the pie last?
Kept chilled and covered, it’s fine for about three days. After that, the crust gets soggy.
Can I make this with other fruit?
Heck yes—check out peach, apple, or combo pies for some fun. (Maybe peek at an apple pie filling recipe for inspiration.)
No Pie Plate? You’ve Got Options
If you feel like fresh-baked goodness but all you have is a casserole dish or even some tart pans, let ‘er rip! I made strawberry pie in a muffin tin once and just called them “rustic minis.” They all vanished. Point is, people care more about taste than shape, so improvise!
Ready to Bake? Here’s Why You Should
Alright. Let’s sum up. Making your own strawberry pie recipe isn’t rocket science—you just need great berries, a handful of pantry basics, and the guts to let it cool all the way before that first slice. If you want different dessert ideas, Strawberry Pie Recipe has more twists and if you’re short on time, Easy Fresh Strawberry Pie Recipe keeps things simple. I’ve tried a bunch, but honestly, This strawberry pie is my favorite pie, and it’s very easy to make. I got … really sums it up: pie brings people together. So go for it, even if things get a little messy. Who’s judging? The best desserts are the ones shared with friends. 
Strawberry Pie
Ingredients
For the filling
- 2 pounds Fresh strawberries, hulled and sliced thick Use fresh, local berries for the best flavor.
- ¾ cup Granulated sugar Regular sugar, do not use powdered or brown.
- ¼ cup Cornstarch Use to thicken the filling.
- 1 tablespoon Lemon juice Adds a tart zing to the filling.
- 1 pinch Salt Just a pinch for flavor.
For the crust
- 1 deep dish Pre-baked pie crust Can use store-bought or homemade.
- 1 tablespoon Butter For dotting on top of the pie.
Optional toppings
- to taste Homemade whipped cream or vanilla ice cream Highly recommended for serving.
Instructions
Preparation
- Rinse, hull, and slice your strawberries. Let them dry to avoid adding extra juice to your pie.
- In a large bowl, mix the strawberries with sugar, cornstarch, lemon juice, and salt. Let it sit for about ten minutes until it becomes glossy.
- Preheat your oven to 425°F (220°C) and prepare your baked pie crust.
Baking
- Pour the strawberry mixture into the prepared crust. Dot the top with a small amount of butter.
- Cover the pie loosely with foil and bake in the oven for 25 minutes.
- Remove the foil and bake for an additional 20 minutes until the filling is bubbling.
- Let the pie cool for at least two hours before cutting to allow it to set properly.
