good strawberry pie recipe

Written BySheba G Updated On
good strawberry pie recipe
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The Best good strawberry pie recipe

I’ve been making this strawberry pie recipe for years, and it’s a staple in our household. The first time I made it, I was blown away by how easy it was to put together and how delicious it turned out. The recipe comes from my grandmother, who learned it from her mother.

It’s a traditional recipe that’s been passed down through generations, and I’m so glad I can share it with you today. The key to this pie is the combination of fresh strawberries and a hint of sugar. You can use frozen strawberries if you don’t have fresh ones on hand, but be sure to thaw them first and pat dry with paper towels.

The sugar helps to balance out the tartness of the strawberries, and it’s essential for getting that perfect balance of flavors. One thing I love about this recipe is how versatile it is. You can serve it as a dessert after dinner or as a snack during the day.

My kids love helping me make the crust, and they’re always excited to see what the finished product looks like. The best part about this recipe is that it’s incredibly healthy. With only three ingredients – strawberries, sugar, and flour – you know exactly what you’re getting into.

And let me tell you, the end result is well worth the effort.

Classic Strawberry Pie

Classic Strawberry Pie

4.9 from 1925 votes

A classic strawberry pie recipe that features a flaky crust and a sweet, juicy strawberry filling. Perfect for summer gatherings or a delightful dessert any time of year.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

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

For the Strawberry Filling

6 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

1In a large mixing bowl, combine the flour, salt, and sugar for the pie crust.
2Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together.
4Divide the dough into two equal parts, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5Preheat your oven to 425°F (220°C).
6On a lightly floured surface, roll out one of the chilled dough disks into a circle large enough to fit your pie dish.
7Transfer the dough to the pie dish, pressing it gently into the sides and bottom.
8Trim the excess dough, leaving about 1/2 inch overhang.
9Place the pie dish in the refrigerator while you prepare the strawberry filling.
10In a large saucepan, combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
11Cook over medium heat, stirring occasionally, until the mixture comes to a boil and thickens slightly.
12This should take about 5-7 minutes.
13Remove from heat and let it cool for 10 minutes.
14Pour the cooled strawberry filling into the chilled pie crust.
15Roll out the second disk of dough and place it over the filling.
16Crimp the edges to seal the pie, and cut slits in the top to allow steam to escape.
17Brush the top of the pie with milk and sprinkle with granulated sugar.
18Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits.
19If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie shield.
20Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
21This allows the filling to set properly.
22Serve the strawberry pie chilled, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
23The pie can be stored in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 60g🥦Dietary Fiber: 4g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: Ensure your butter is very cold for a flaky crust. You can use a food processor to mix the dough if preferred. For a smoother filling, you can mash some of the strawberries before cooking.

This strawberry pie recipe is a great idea for any occasion. It is perfect for family gatherings, holidays, or even a simple weeknight dessert. The combination of the flaky crust and the sweet, tangy filling is always a hit with everyone. I always make sure to have the ingredients on hand so that I can whip up a pie at a moment’s notice.

The pie can be stored in the refrigerator for up to 3 days. Just make sure to cover it with plastic wrap to prevent it from drying out. You can also freeze the pie for up to 2 months. Just make sure to thaw it completely before serving.

When reheating the pie, you can place it in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes. This will help to heat the pie through without burning the crust. The pie can be served warm or cold, depending on your preference. It is delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

The pie is a great way to use up fresh strawberries and enjoy a delicious dessert. It is also a great way to connect with your family and friends, as everyone loves helping to make the pie and enjoying a slice together. The pie is a perfect dessert for any occasion, and I always look forward to making it. It is a recipe that I will continue to make for years to come.

❓ Frequently Asked Questions About Strawberry Pie

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

A: For this recipe, I recommend using all-purpose flour. It’s a great all-around option that will give your crust a nice texture and flavor.

2. Q: Can I use other types of berries instead of strawberries?

A: While strawberries are the star of this show, you can definitely experiment with other berries like blueberries or raspberries if you’d like. Just keep in mind that the flavor profile will be slightly different.

3. Q: How do I prevent the filling from becoming too runny?

A: To avoid a runny filling, make sure to cook the strawberries until they’re nice and tender before adding them to the pie crust. This will help them release their juices slowly as they bake.

4. Q: Can I make this recipe ahead of time?

A: Yes! You can prepare the filling up to 24 hours in advance and store it in the fridge until you’re ready to assemble the pie.

5. Q: What’s the best way to store leftover pie slices?

A: Store leftover pie slices in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

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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