baked strawberry pie recipe

Written BySheba G Updated On
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The Best baked strawberry pie recipe

I’m so excited to share this baked strawberry pie recipe with you all. As a busy mom, I’m always on the lookout for delicious and easy-to-make desserts that my family will love.

This pie is a classic recipe that’s been passed down through generations, and it’s perfect for any occasion. Whether you’re hosting a dinner party or just need a sweet treat after dinner, this pie is sure to impress.

The combination of sweet strawberries and flaky crust is absolutely divine, and the best part is that it’s surprisingly easy to make. I’ve made this pie countless times for my family, and it’s always a hit.

My kids can’t get enough of the sweet filling, and my husband loves the way the crust turns out golden brown in the oven. I’ve even taken this pie to family gatherings and potlucks, where it’s always the first dessert to disappear.

The health benefits of this pie are also a big plus – strawberries are packed with antioxidants and fiber, making this dessert feel slightly less guilty than others. Plus, the whole wheat crust adds some extra nutrition to this treat.

I like to make this pie in the spring when strawberries are in season, but you can enjoy it any time of year with fresh strawberries from your local market or grocery store. This recipe makes one large pie that serves 8-10 people, so it’s perfect for big families or gatherings.

Baked Strawberry Pie

4.7 from 638 votes

A delightful baked strawberry pie recipe with a flaky crust and a sweet, tart filling. Perfect for summer desserts.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

4 cups fresh strawberries, hulled and sliced
3/4 cup granulated sugar
1/4 cup cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, mixing just until the dough comes together.
5Divide the dough into two equal pieces, shape into disks, and wrap in plastic wrap.
6Chill in the refrigerator for 30 minutes.
7On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle.
8Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
9Trim the edges, leaving about 1/2 inch of overhang.
10Chill the crust in the refrigerator while preparing the filling.
11In a large bowl, combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
12Mix well and let the mixture sit for 10 minutes to allow the juices to release.
13Preheat the oven to 425°F (220°C).
14Spoon the strawberry filling into the chilled pie crust, spreading it evenly.
15Roll out the second chilled dough disk into a 12-inch circle.
16Place it over the filling, and crimp the edges to seal.
17Cut slits in the top crust to allow steam to escape.
18Brush the top with milk and sprinkle with granulated sugar.
19Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
20Reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
21If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
22Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
23This allows the filling to set properly.
24Serve the baked strawberry pie warm or at room temperature, with a scoop of vanilla ice cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 250mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 20g🥩Protein: 3g

📝Notes

Tips: For a healthier option, use whole wheat flour for the crust. Ensure the butter is very cold for a flaky crust.

Watch Video Of How Baked Strawberry Pie Works

This baked strawberry pie recipe is a staple in our household, and I’m sure it will be in yours too. It’s perfect for serving at family gatherings or just as a sweet treat after dinner.

One of my favorite things about this recipe is that it freezes beautifully – just assemble the filling and crust separately before freezing and then bake as directed when you’re ready to serve. When storing leftovers, be sure to keep them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Baked Strawberry Pie

Q: What type of flour should I use for the crust?

For this recipe, I recommend using whole wheat flour for added nutrition and flavor.

Q: Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries in place of fresh ones – just thaw them first and pat dry with paper towels before using.

Q: How do I prevent the crust from becoming too dark?

To prevent the crust from becoming too dark, cover the edges with foil during baking or use a pie shield.

Q: Can I make this pie ahead of time?

This pie is best served fresh, but you can make the filling ahead of time and store it in the fridge for up to 24 hours before assembling and baking.

Q: What if I don’t have an oven-safe skillet?

No problem – simply use a regular 9-inch pie dish instead.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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