Posted May 20, 2020, Updated Oct 30, 2024 This delicious homemade Strawberry Pie recipe is one of our favorite ways to enjoy fresh strawberries! It’s made completely from scratch (no pudding mixes here) and is low in sugar, so the natural sweetness and flavor of the strawberries really shines. Serve it with a dollop of our favorite homemade whipped cream or a scoop of homemade vanilla ice cream for a special summertime dessert.
Fresh Strawberry Pie: Ingredients & Substitutions
As always I recommend making the recipe exactly as written, but here are a few potential substituions.
Strawberries: If you’re looking for a different “berry” pie, try these pie recipes: blueberry pie, cherry pie, raspberry pie, peach pie, mixed berry pie (with a variety of berries), etc. Instant Tapioca. Tapioca flour, cornstarch, and all-purpose flour are good substitutions for instant tapioca. Granulated sugar: use white or organic cane sugar for best results. Pie Crust. you can use a store bought crust, if desired. otherwise here are some notes on the crust ingredients: All-purpose flour: for gluten-free, use gluten-free all purpose baking flour. (in the pie crust). Salted Butter: unsalted butter, vegan butter and coconut oil are all good substitutes.
How to Make Strawberry Pie from scratch:
I love making homemade strawberry pie. Not only is the entire process therapeutic (mixing, rolling, shaping, etc.), but the flavor of a freshly made-from-scratch pie just can’t be beat. Let’s walk through the process step-by-step, and don’t forget to watch the video.
Make the Pie Crust
When I make pie filled with fresh fruit like this homemade Strawberry Pie (and peach pie, blueberry pie, apple pie, etc.), I always opt for an all-butter pie crust. Whether you use a food processor or pastry cutter, making this all-butter pie crust literally takes 5 minutes! It is easy and tastes so much better than the store-bought crusts. Begin by pulsing the dry ingredients in the container of a food processor (or mix by hand in a large bowl). Then, add the butter and cold water and process until the dough starts to stick together. Next, turn the dough out onto a surface and form into two discs. Wrap the discs in plastic wrap and chill for at least 2 hours.
Make the Strawberry Pie Filling
Towards the end of the dough’s chilling time, make the strawberry pie filling by combining the filling ingredients together in a large bowl, then set it aside while you roll & shape the crust.
Assemble the Strawberry pie
Once your dough has been chilled, remove it from the refrigerator and roll it out into two round circles. Place one pie crust into a pie dish and fill it with the strawberry pie filling, spreading it evenly throughout the crust. Next, you can decide how you want to shape the top strawberry pie crust. I like making a lattice crust (watch the video to see how it’s done) because it’s pretty. You can cut the top into pretty shapes, or simply drape a solid pie crust on top and cut slits in the center to vent the steam that is released during baking. Next, make and apply the egg wash. Note: Using an egg wash is optional but recommended if you want a beautiful golden-brown shiny crust.
Protect the Outer Crust
I highly recommend using a pie crust shield. It prevents the outside crust from burning before the rest of the pie is done baking. You can also use aluminum foil shaped to fit the outer crust as well.
Bake & Cool
Bake this strawberry pie until the crust is golden-brown and the filling is bubbling. Remove the pie crust shield in the last 10-15 minutes of baking. Let it cool on a wire rack for at least 3 hours so the filling thickens well.
Serve
Serve this fresh strawberry pie room temperature with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.
Store
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze
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