A close-up of a cherry pie with a flaky butter crust and glossy red filling, in a round pie dish on a white surface.

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Strawberry Pie

This strawberry pie bursts with juicy, sweet berries wrapped in a golden, flaky butter crust. Hints of citrus and a kiss of sugar on top make every bite feel like summer.

Course Dessert

Keyword Homemade Strawberry Pie, Strawberry Pie, Strawberry Pie recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 336

Author Erren Hart

Ingredients

2 premade pie crusts 14-16oz store bought usually contains two portions
2 tablespoons old-fashioned oats optional, helps soak up strawberry juices

For the Strawberry Filling:

4 cups fresh strawberries hulled and halved (or quartered if large)
¾ cup granulated sugar
¼ cup light brown sugar packed
2 tablespoons cornstarch
2 tablespoons all-purpose flour
1 teaspoon orange zest or lemon zest – optional but lovely
1 tablespoon lemon juice
Pinch salt

US Customary - Metric

Instructions

Prep the Filling

In a large mixing bowl, whisk together the granulated sugar, brown sugar, cornstarch, flour, orange zest, and salt.
Stir in the lemon juice.
Add the strawberries and gently toss to coat.
Let the mixture sit for 10–15 minutes, then drain off the excess liquid — this helps prevent a soggy pie.

Assemble the Pie

Preheat your oven to 500°F (260°C).
Place a baking sheet (or baking stone, if you have one) on the lowest rack while it preheats — this helps the bottom crust get golden and crisp.
If you're using homemade pie dough, Gently roll it out on a floured surface to about ⅛ inch thick. if you're using store-bought, Unroll one pie crust and press it gently into a 9-inch pie dish. Let the edges hang over slightly — don’t stretch the dough.
Sprinkle the oats (if using) evenly over the bottom of the crust.
Pour in the strawberry filling and spread it evenly.
Unroll the second crust and place it over the top of the pie however you like — solid top, rustic folds, or with a few slits cut in for steam vents.
Trim any excess dough and crimp the edges to seal.
Brush the top with a little milk or egg wash if you want that golden shine, and sprinkle with coarse sugar for sparkle.

Bake

Place the pie on the hot baking sheet in the oven.
Immediately reduce the temperature to 425°F (220°C) and bake for 25 minutes.
Then lower the temperature to 375°F (190°C) and bake for another 35–40 minutes, until the crust is deeply golden and the filling is bubbling.

Cool and Serve

Let the pie cool on a wire rack for at least 1 hour so the filling can set.
Slice it up and serve as-is or with whipped cream or vanilla ice cream on the side.

Video

Notes

Tips for the Best Strawberry Pie (Especially for Beginners)

Don’t skip draining the strawberries.
Let them sit with the sugar mixture and then drain the extra liquid before baking. It makes all the difference between perfectly jammy and soup-in-a-crust.

Keep some butter pieces chunky.
When cutting the butter into the flour, stop when you see little pea-sized pieces. Those melt during baking and create the dreamiest flake.

Use oats on the bottom crust.
They’re optional but super effective. A sprinkle of oats under the filling absorbs excess juice and keeps your bottom crust from going soggy.

Watch your oven temp.
The high heat at the start crisps the bottom crust. Lowering the temp mid-bake keeps the filling from burning before the crust is golden.

No pastry cutter? Use your hands.
Fingers work great for cutting butter into flour—just work quickly so the butter doesn’t melt.

Storage & Freezing Instructions

To Store:
Once baked, strawberry pie can be covered and stored at room temperature for 1 day. After that, keep it in the fridge for up to 4 days. Loosely tent with foil or plastic wrap.

To Freeze (Unbaked):
Assemble the pie fully, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, do not thaw—bake straight from frozen, adding 15–20 extra minutes of bake time.

To Freeze (Baked):
Cool the baked pie completely. Wrap well in plastic wrap and foil, then freeze. Thaw overnight in the fridge and reheat in a 350°F oven for 10–15 minutes to crisp the crust again.

Nutrition