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My version of Baked Strawberry Pie calls for fresh strawberries and refrigerated or homemade pie crust. This pie tastes like summer on a plate, and it’s a great make-ahead option for all those summer cookouts. While you can make it year-round if you want, it’s best with fresh summer strawberries. The other ingredients are simple pantry staples, so you’ll have this pie on the table in no time.
Absolutely the best strawberry pie I’ve ever had.
Pazbooka
As a fourth-generation Southern cook, I’ve been making pies for decades. Along the way, I’ve learned a few tricks for making the best pie crust, which sometimes means 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. Granny would freeze them so she could cook and bake with strawberries all year.
Testing results for baked strawberry pie
- We tested this pie using 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!
I hope you make this recipe. I think you’ll love it!
I love serving this strawberry pie with my Homemade Whipped Cream or vanilla ice cream. If I’m doing a dessert bar, then I’ll pair this pie with Chocolate Lava Cakes or this fancy-looking (but easy!) Chocolate Cremeux. Chocolate and strawberry are such a lovely combination!
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.
Related 📖 ➡️ How to cook and bake with strawberries
How to make a baked strawberry pie
This simple, old-fashioned pie takes just minutes to put together. You’ll love how easy it is, and you just about cannot mess it up!
- Make the strawberry filling and set aside.
- Roll out the pie crust, place it in the dish, and trim the edges.
- Add the strawberry filling to the pie and then cut and work in the pie crust strips to form a lattice top.
- Bake for 35-45 minutes, then cool for at least an hour so the juices set.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Baked Strawberry Pie Recipe
Equipment
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.
Notes
- Let the pie cool on a wire rack for at least one hour before cutting it.
- 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 the 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 to let 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, you very well could end up with 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 in the refrigerator.
I’d been looking for a strawberry pie recipe without gelatin or cream cheese. This was perfect. I followed my mother’s directions for apple pie : start baking at 425 degrees for 15 minutes, then adjust to 375 degrees for 30 minutes. It helps prevent the crust from browning too much and the filling from spilling over as much.
Absolutely delicious and super easy!
I’ve made a lot of pies—apple, blueberry, and raspberry. This was my first time making strawberry pie and it was great! I used another pie crust recipe, but the filling was excellent. Thank you for the recipe. I used 1/2 cup of sugar and only one tablespoon of lemon juice, and my husband said it was the best pie I’ve made. Thanks to your recipe!
Much appreciated, blessings to you!
The three of us ate a slice with vanilla ice cream even though this was made today, 12/24, as our Christmas desert. It was easy to make and delicious. We still have enough pie for tomorrow.
I loved Bob’s Big Boy strawberry pie. I wish this restaurant chain was still in Maryland but this strawberry pie recipe will do. Amazing and super delicious.
Absolutely the best strawberry pie I’ve ever had.
Thank you! We think so too!