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An overhead image of slices of pie with a lattice crust and strawberries and vanilla ice cream
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4.55 from 24 votes

Strawberry Pie

Made with fresh, aromatic strawberries and a buttery, flaky crust, this Strawberry Pie is my go-to recipe for any BBQ, picnic or Summer weeknight treat. Don’t forget the dollop of cream!
Prep Time1 hr
Cook Time40 mins
Resting Time1 hr
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American, Southern
Servings: 8 slices
Calories: 463kcal


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


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.


Calories: 463kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 498mg | Potassium: 172mg | Fiber: 3g | Sugar: 19g | Vitamin A: 718IU | Vitamin C: 42mg | Calcium: 28mg | Iron: 2mg