This baked strawberry pie is a classic American dessert that is perfect for summer. With an old-fashioned lattice crust and no jello in sight, it’s easy to make from scratch using fresh strawberries and simple ingredients.
As a fourth-generation Southern cook, I’ve been making pies for decades. Along the way, I’ve learned a few tricks about making the best pie crust and sometimes using store-bought pie crust like in this recipe. No shame here!
We love strawberries around here. My grandfather used to travel to Plant City, Florida, to pick up fresh strawberries in February. He would then bring home plants to grow strawberries in his own garden. Those would be ready in the summer, so we had an abundance of fresh strawberries for quite some time.
If you love strawberries too, be sure to check out our homemade strawberry freezer jam, strawberry cobbler, strawberry shortcakes, strawberry lemon cupcakes, and our strawberry cakes: fresh strawberry layer cake, fresh strawberry sheet cake, and strawberry cake with jello.
Testing notes
We tested this pie with several different cooking temperatures and methods. We typically par-bake filled pies but it’s not necessary with this one.
Our preferred baking temperature is 425 degrees F, which produces a perfectly browned pie in about 45 minutes — with no soggy crust!
Old-fashioned strawberry pie
Here’s what we love about this pie:
EASY – This recipe is so easy! You can put it together in about 10 minutes.
TASTE – The sweet flavor of fresh strawberries really shines in this recipe. Be sure you get the ripest, prettiest ones you can find.
MAKE-AHEAD —You can make this recipe ahead of time and store it in the refrigerator, or you can even freeze the whole pie.
I hope you’ll make this recipe. I think you’ll love it, and it will become a family favorite!
Lucy
Ingredient notes
There are no odd or fancy ingredients in this pie so just a couple of things for you to be aware of:
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Fresh strawberries: I don’t recommend frozen berries in this recipe.
Fresh lemon juice: cuts the sweetness just a tad and gives a subtle brightness to the pie.
Cornstarch: thickens the filling.
Demerara sugar: gives a little extra touch to the crust.
Refrigerated pie dough: keeping it real over here. You can make homemade pie crust if you prefer.
How to make baked strawberry pie
This is a simple, old-fashioned pie that takes just minutes to put together. You’ll love how easy it is and you just about cannot mess it up!
Prepare pan and oven.
Preheat the oven to 375° F. Line a baking sheet with parchment paper, foil, or a silicone mat. You’ll bake the pie on this covering, which will help in case any juices overflow.
Make the strawberry filling.
Combine sliced strawberries, cornstarch, sugar, and lemon juice. Stir until the strawberries are evenly coated and the sugar/cornstarch is dissolved. Set aside.
Prepare the pie crust.
Roll out one sheet of pie dough and gently place it in an 8-inch pie dish. Press down on the center and sides to release any trapped air bubbles. Prick the crust with a fork a few times.
Trim the pie crust.
Cut the excess dough off the sides of the pie dish.
Add the strawberry filling to the pie crust.
Pour the strawberry pie filling into the prepared pie dish, smoothing it into an even layer.
Place the lattice strips on the pie.
Roll out the second sheet of pie dough and cut into even strips about 2⁄3 inch thick. Place the strips over the pie in a lattice pattern then cut off the excess overhang. You can use this to make a braided edge if you want to get fancy.
Brush on the egg wash.
In a small bowl, whisk together an egg and a splash of water. Using a pastry brush, brush the egg wash over the top of the crust of your pie. Sprinkle with demerara sugar.
Bake!
Place the pie on the middle rack and bake at 425 degrees F until golden brown. Remove when the top is golden brown and allow to cool for at least an hour. This lets the juices thicken.
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Baked Strawberry Pie
Ingredients
- 1 pound sliced fresh strawberries
- 2 tablespoons lemon juice
- ¼ cup cornstarch
- ¾ cup granulated sugar
- 1 large egg
- Demerara sugar
- 2 sheets of refrigerated pie crust
Instructions
- Preheat the oven to 425 degrees F.
- In a mixing bowl, combine sliced 1 pound sliced fresh strawberries, 1/4 cup cornstarch, 3/4 cup granulated sugar, and 2 tablespoons lemon juice. Stir until strawberries are evenly coated and sugar/cornstarch is dissolved. Set aside.
- Roll out one sheet of pie crust and gently place it in a regular (not deep-dish) 9-inch pie dish. Press down on the center and sides to release any trapped air bubbles. Prick the bottom dough with a fork a few times.
- Cut the excess dough off the sides of the pie dish.
- Pour the strawberry pie filling into the prepared pie dish, smoothing into an even layer.
- Roll out the second sheet of pie dough and cut into even strips about 2⁄3 inch thick. Place the strips over the pie in a lattice pattern then cut off the excess overhang. (You can use the excess dough to create a braided edge.)
- In a small bowl, whisk together 1 large egg and a splash of water. Using a pastry brush, brush the egg wash over the top of the crust of your pie. Sprinkle with demerara sugar.
- Place on the middle rack and bake for 35-45 minutes at 425 degrees F. The top crust should be nicely browned. Remove and allow to cool at least an hour before serving.
Video
Notes
This pie tastes great with a scoop of vanilla ice cream or a dollop of whipped cream!
If you notice the edges getting darker than the center while baking, line the edges with
foil and continue to bake until center dough is baked through.
Nutrition
Questions and tips
The lack of cornstarch or minute tapioca can result in a watery strawberry pie. This recipe has just the right amount of cornstarch, so you don’t have to worry. You can substitute ground minute tapioca instead of cornstarch. Be sure you allow the pie to cool for at least an hour. This helps the juices settle and thicken.
If you cut into the pie as soon as you take it out of the oven then you very well could have a watery strawberry pie.
While this recipe is similar to the classic Shoney’s strawberry pie, this one doesn’t call for gelatin, so it’s not exactly the same. This recipe is simpler, and the glaze is lighter.
You can store this pie on the counter at room temperature for a couple of days, or you can store in the refrigerator.
