If you’re in the mood for something sweet and fruity, Baked Strawberry Pie might just be the answer. This pie is all about showcasing those juicy strawberries in a way that’ll make your taste buds sing.
This recipe fixes a soggy crust and runny filling by instructing proper blind baking, starch-thickened filling, and careful fruit preparation to steady slices.
I often find myself struggling to get a pie just right. It’s easy to mess up the crust or have the filling turn out too runny. But with this recipe, I finally feel like I’ve got it nailed down! No more soggy bottom crusts or odd textures.
What I love about this recipe is how it uses fresh ingredients and simple steps to create that flaky crust that we all crave. You’ll need about an hour for prep and just over an hour to bake, and then it’s worth the wait as it sets in the fridge for a while to fully thicken.
If you want an easy dessert idea, this pie is a great choice. If you’re also a fan of fruity desserts, you might enjoy this Fruit Pizza Sugar Cookie!
Why You Will Love This Recipe
- Texture : You’ll love the flaky crust that perfectly contrasts the juicy, tender strawberries. It gives that satisfying bite that keeps you coming back for more.
- Flavor : The sweet and tangy notes from the strawberries balanced with a hint of citrus zest create a refreshingly fruity treat that’s not overly sweet.
- Convenience : With just four main ingredients, whipping this pie together is a breeze. It’s a simple dessert that doesn’t compromise on taste.
- Storage : This pie stores well at room temperature or in the fridge, so you can enjoy it cold or at room temp later on, whatever you prefer.
Classic Baked Strawberry Pie Recipe
- Prep Time: 60 minutes
- Cool Time:
- Cook Time: 65 minutes
- Total Time: 405 minutes
- Yield: 1 pie 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
A classic baked strawberry pie with a flaky crust and sweet strawberry filling.
Ingredients
- 3 cups (360g) all purpose flour, plus more for dusting
- 1 1/2 tsp (8g) salt
- 1 cup (227g) unsalted butter, cold and cubed
- 8–10 Tbsp (120-150ml) ice water
- 7 cups (1.4kg) fresh strawberries, sliced
- 1 cup (200g) granulated sugar
- 2 tsp (10ml) fresh orange juice
- 2 tsp (10g) orange zest
- 1 1/2 Tbsp (12g) cornstarch
- 1/3 cup (40g) all purpose flour
- 2 Tbsp (28g) unsalted butter, cold and cubed
- heavy whipping cream or egg wash, for brushing
- raw sugar, for sprinkling
Instructions
- Prepare the Crust: Start by rolling out your pie crust on a floured surface until it is nice and thin, about an eighth of an inch thick. The dough should feel smooth and soft as you roll. Avoid overworking the dough to prevent toughness, which is not ideal for a flaky crust.
- Build the Lattice Top: Cut half of the rolled-out dough into strips for the lattice top. Lay them over the filled pie, weaving parts over and under to create a classic look. The lattice should be beautiful and inviting; if any pieces break, gently press them back into place.
- Prepare the Filling: In a bowl, mix sliced strawberries with cornstarch and granulated sugar until just combined. The filling should be bright and juicy, ready to spill over with fresh flavor. Take care not to overmix, so the lovely chunks of strawberries remain intact.
- Fill the Crust: Spoon the strawberry mixture into the prepared crust, piling it high. You should see the vibrant red of the berries shining through. Be cautious not to overfill to prevent a mess while baking.
- Bake the Pie: Carefully place the pie in a preheated oven and let it bake until the filling bubbles and the crust is golden. You will know it is ready when your kitchen fills with the sweet aroma of berries. Keep an eye on it; overbaking can lead to a hard crust.
- Cool Before Slicing: Once baked, let the pie cool completely at room temperature for several hours. It should look set but shiny with strawberries peeking out. If you cut it too soon, the filling may run all over the plate, so patience is key!
Notes
- Storage Tips: Store at room temperature for 1-2 days or in the refrigerator for longer. Serve cold or at room temperature.
- Expert Tips: Make the pie crust ahead of time and refrigerate for at least 30 minutes to promote a tender and flaky texture.
- If weaving the lattice crust becomes tricky, keep the dough cold and roll it out gradually to maintain its structure.
- For a flavorful filling, consider using strawberries that are slightly under ripe for added tang.
- Reheating Instructions: To reheat, place in a 350 degrees F (175 degrees C) oven for 10-15 minutes until warmed through.
- Serving Suggestions: Serve with vanilla ice cream on the side or pair with whipped cream for added richness. Consider enjoying alongside a fresh salad for a light meal.
- Recipe Variations: You may use frozen strawberries instead; just thaw and drain excess liquid, adding more cornstarch if necessary. Swap orange juice and zest with lemon or lime juice and zest for a different tangy flavor.
- Ingredient Notes: When selecting strawberries, look for ones that are bright red and slightly firm for the best flavor. If cornstarch is unavailable, you can consider using tapioca starch as an alternative thickener.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If you notice the filling is runny after baking, allow it to bubble gently and cool completely before slicing for the best results.
- When making the pie crust, consider refrigerating it for at least 30 minutes to promote a tender and flaky texture.
- If weaving the lattice crust becomes tricky, keep the dough cold and roll it out gradually to maintain its structure.
- For a flavorsome filling, opting for strawberries that are slightly under ripe can add an appealing tang to your pie.
- If the pie crust appears too hard after baking, monitor the baking time closely and avoid overworking the dough during preparation.
Serving Suggestions
Pair baked strawberry pie with vanilla ice cream or whipped cream for added richness. Enjoy it alongside a fresh salad for a light meal.
This pie can also shine at summer picnics or family gatherings. Incorporate it into dessert spreads or serve with other fruit tarts and gluten-free options.
Drizzle caramel sauce over each slice for extra sweetness. A sprinkle of powdered sugar can also enhance presentation without added calories.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier flavor and denser texture in your crust.
- Add 1 teaspoon of vanilla extract or 1 teaspoon of almond extract for a delicious twist on the classic flavor profile.
- Either replace the strawberries with 7 cups of blueberries for a berry pie or use a mix of strawberries and raspberries for added tartness.
- If making multiple pies, double the recipe using 6 cups of flour and 14 cups of strawberries to serve a larger gathering or event.
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How to Store?
To keep your baked strawberry pie fresh, follow these storage tips:
Room Temperature: Store pie in an airtight container at room temperature for up to 2 days. This keeps it accessible and tasty.
Refrigeration: For longer storage, place pie in the fridge in an airtight container for up to 5 days. This maintains its integrity.
Freezing: Wrap pie tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Other Recipes You’ll Love
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