I swear I could eat this strawberry pie all summer boos! It’s got my buttery, flaky homemade pie crust sprinkled with a bit of sugar on top, and the filling is LOADED with fresh strawberries, cinnamon, and vanilla. It bakes up so sweet and juicy, y’all are gonna have this strawberry pie recipe on repeat!
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How to Make this Strawberry Pie Recipe
Make the Pie Crust
Step 1: Whisk together the flour, sugar, and salt in a medium bowl. Then, cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.
Step 2: Slowly pour in cold water, starting with 1/2 cup, and mix just until a dough forms. Give it a quick knead to bring it all together.
Step 3: Remove the dough from the bowl, cut into 2 sections, and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator to rest.
Mix the Filling
Step 4: Mix sugar, flour, cinnamon, and salt in a large bowl until combined.
Step 5: Throw in strawberry slices and vanilla extract and toss until combined. Set aside.
Assemble the Pie and Bake It Up!
Step 6: Roll out one dough ball on a floured surface, place it in a 9-inch pie plate, trim the edges, and fill with the strawberry mixture.
Step 7: Roll out the second dough ball, create a lattice top for the pie, brush with milk, and sprinkle with sugar.
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Step 8: Bake until the crust is golden and the filling is bubbly, covering the edges with foil if they brown too fast. Let the pie cool before serving.
PRO TIP: You can prep the pie dough and the filling in advance! Wrap the dough balls tightly in plastic and keep in the fridge for 3 days, or freeze for up to 3 months (just thaw overnight in the fridge). The strawberry filling can also be made 1-2 days ahead. Store it in an airtight container in the fridge till you’re ready to bake.
Strawberry Pie Recipe
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Equipment
- 9 in pie plate
Ingredients
For the Pie Dough
- 2 1/2 cup all purpose flour
- 2 tsp granulated sugar
- 1 tsp salt
- 1 cup very cold unsalted butter cut in cubes (2 sticks)
- 1/2 cup cold water up to 2/3 cup if needed
For the Strawberry Filling
- 1/2 cup granulated sugar
- 1/2 cup all purpose flour
- 1/4 tsp ground cinnamon
- Pinch of salt
- 4 cups fresh strawberries sliced
- 1 tbsp vanilla extract
For Assembly
- 2 tbsp milk
- 1 tbsp granulated sugar
Instructions
For the Pie Dough
- In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
- Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
- Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don't worry if there is any flour left in the bowl.
- Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.
For the Filling
- In a large bowl, mix together sugar, flour, cinnamon, and salt until combined.
- Next throw in strawberry slices, and vanilla extract and toss until combined then set aside.
To Assemble
- Preheat the oven to 425 F.
- Remove 1 dough ball from the fridge and add a bit of flour to a working surface or clean the counter and place dough on it. Using a rolling pin, quickly roll dough out to about ¼ – ½ inch thickness and place in a 9 inch pie plate. Trim any access dough from the rim.
- Add strawberry mixture to the inside of the crust.
- Remove another dough ball from the refrigerator and roll it out to ¼ to ½ inch thickness and use a lattice design to top the pie.
- Brush the top of the pie crust with milk then sprinkle with remaining sugar.
- Bake for 35-40 minutes or until the crust is completely golden brown and the strawberries are bubbly. If you find that the ends of the crust are starting to brown a little too quickly, just top it with foil after baking for 20 minutes.
- Remove from the oven and cool for 1 hour then serve.
Notes
- Buy in season. Strawberries are sweetest and juiciest when they’re in season. Bright red, green tops, no mold, and a strong fruity smell.
- Wait to rinse. Washing too early speeds up spoilage. Rinse just before slicing.
- Taste your berries. If they’re extra tart, add a little more sugar. If they’re too sweet, ease up a bit.
- Use VERY cold butter and water. Please boos, for the love of pie! this keeps your crust tender and flaky. Warm butter melts too fast and messes with the layers.
- Storing: You can keep your baked pie at room temp or in the fridge for up to 3 days. Just cover it with a cake shield, plastic wrap, or flip a bowl over the top to keep it fresh.
- Reheating: Preheat the oven to 350°F, line a baking sheet with foil or parchment, and pop the pie on top. Loosely cover with foil and bake for about 10 minutes or until it’s warmed through. Keep an eye on it so it doesn’t over-brown!
Nutrition
Recipe Tips
- Buy strawberries in season. They should be bright red all over with green tops and no signs of mold. Look for berries that are plump and smell sweet. Those are your winners for the best strawberry pie filling ever!
- Don’t rinse until you’re ready. Washing strawberries too early makes them spoil faster.
- Taste your berries first. If they’re a little tart, add an extra spoonful of sugar to the filling. If they’re super sweet, ease up a bit.
- Use VERY cold butter and water. Please boos, for the love of pie! Warm butter melts too fast and ruins the layers.
Recipe Help
You sure can boos, but my homemade pie dough is where it’s at!
I don’t recommend it. They get real soft and watery after thawing, which can mess up your filling and make the crust soggy.
Yup! You can swap in blueberries, blackberries, raspberries, or mix them all up.
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Made this recipe with my daughter and it turned out so good! Everyone loved it! Thank you!
You’re so welcome! Thanks for making it, boo!
This recipe was a hit! Every last crumb was devoured by party guests! It made more dough than i needed so i stored the extra in the fridge to make mini cupcake tin pies later that week. Using this recipe again!
So glad you liked it!
I made this today. I really liked the addition of cinnamon and vanilla to the filling. It was good but I do think I personally prefer the traditional uncooked strawberry pie. One thing I would suggest would be to blind bake the pie shell for ten minutes before adding the filling. My berries were quite juicy and the crust got a little soft. Still, it was very enjoyable. Thanks for such a unique recipe.
Thank you so much for the feedback, Kimberly!
Absolutely delicious!
Thank you so much for showing that its possible to make a cooked strawberry pie. My mother seemed to be the only person I knew that made her strawberry pies like you. Much to my dismay, it seems that the rest of the country considers strawberries in a gelatin the only way to serve strawberries in a pie. I believe your pie has so much more flavor than they do.
Babycakes never leads me wrong
Merci beaucoup ❤️
This recipe is simplicity perfected. The filling solidifies just enough to cut into slices while still keeping the shape of the cut fruit. I made this with a 9 year old helper and she was able to do all the steps with just a little help. We were both so pleased with the results!
What a great recipe! This was my first time ever making my own pie crust and will never go back – way less cumbersome than I was expecting. Also never thought of mixing in cinnamon with strawberries, but wow, so so good!
I used a little less than two lbs of strawberries, and it turned out great! Had to look up how to make a lattice crust — so easy and cute. Serving it with butter pecan ice cream.
Simply delicious. I baked this yesterday with strawberries fresh from my local farmer’s market. It turned out exactly as pictured! I’m adding this to my “favorites” file! I’m so looking forward to leftovers tonight!