Why You’ll Love This Recipe
I love this Baked Strawberry Pie because baking the strawberries concentrates their flavor and transforms them into a thick, juicy filling. A little lemon juice balances the sweetness, while vanilla complements the berries without overpowering them.
I also like that I can use a homemade or store-bought pie crust. This makes the recipe flexible enough for both relaxed weekend baking and special occasions.
The pie is also easy for me to customize. I can add rhubarb, other berries, warm spices, or a crumb topping while keeping the same basic strawberry filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie
- 2 pie crusts for a 9-inch double-crust pie
- 6 cups fresh strawberries, hulled and halved or quartered
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
For Finishing
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon coarse or granulated sugar, optional
Directions
1. Prepare the Pie Crust
I preheat my oven to 400°F (200°C).
I fit one pie crust into a 9-inch pie dish, gently pressing it against the bottom and sides. I leave the excess dough around the edges while I prepare the filling.
2. Prepare the Strawberries
I wash and thoroughly dry the strawberries before removing the stems. I halve smaller berries and quarter larger ones so the pieces bake evenly.
3. Make the Filling
In a large bowl, I gently combine the strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla, and salt.
I toss everything until the strawberries are evenly coated and no obvious pockets of dry cornstarch remain.
4. Fill the Pie
I spoon the strawberry mixture into the prepared pie crust, including the juices that have collected in the bowl.
I spread the filling evenly and scatter the small pieces of butter over the top.
5. Add the Top Crust
I place the second pie crust over the filling. I trim and seal the edges, then crimp them with my fingers or a fork.
I cut several small vents in the top crust so steam can escape while the pie bakes.
For a decorative finish, I can cut the second crust into strips and arrange them in a lattice pattern instead.
6. Add the Egg Wash
I whisk the egg with the milk or water and lightly brush it over the top crust.
I sprinkle coarse or granulated sugar over the crust for extra sweetness and a lightly crunchy finish.
7. Bake
I place the pie on a rimmed baking sheet to catch any filling that may bubble over.
I bake it at 400°F (200°C) for about 20 minutes. Then I reduce the oven temperature to 375°F (190°C) and continue baking for another 35–45 minutes.
I know the pie is ready when the crust is deeply golden and the strawberry filling is visibly bubbling through the vents.
8. Cool Completely
I transfer the pie to a wire rack and let it cool for at least 3 hours before slicing.
I don’t skip this step because the filling continues to thicken as it cools. Cutting the pie too early can cause the warm strawberry juices to run out.
Servings and Timing
I make this recipe as one 9-inch pie, which gives me approximately 8 slices.
- Prep time: 25 minutes
- Bake time: 55–65 minutes
- Cooling time: at least 3 hours
- Total time: about 4 hours 30 minutes
- Servings: 8 slices
Variations
Strawberry Rhubarb Pie
I replace about 2 cups of the strawberries with chopped rhubarb. I may add a little extra sugar depending on how tart my rhubarb tastes.
Strawberry Blueberry Pie
I replace 1–2 cups of strawberries with fresh blueberries. I love the combination of the two berries, especially for summer gatherings.
Strawberry Crumble Pie
Instead of adding a second pie crust, I cover the strawberry filling with a buttery brown sugar and oat crumble before baking.
Almond Strawberry Pie
I add a small amount of almond extract to the filling. Since almond extract has a strong flavor, I use it sparingly so the strawberries remain the star.
Mixed Berry Pie
I combine strawberries with raspberries, blackberries, and blueberries for a colorful mixed berry filling.
Storage/Reheating
I let my Baked Strawberry Pie cool completely before covering it. I can keep it at room temperature for up to about 2 days, although I prefer refrigerating leftovers for longer storage.
In the refrigerator, I keep the pie loosely covered or in an airtight container for up to 4–5 days.
I can freeze the baked and completely cooled pie for up to 3 months when it’s tightly wrapped and protected in a freezer-safe container.
For reheating, I warm individual slices briefly in the microwave when I want a soft crust. If I want to restore more of the crust’s crispness, I warm the pie or individual slices in a 325°F (165°C) oven until heated through.
FAQs
Can I use frozen strawberries for Baked Strawberry Pie?
Yes, but I prefer fresh strawberries because they usually give me better texture and more predictable moisture. If I use frozen berries, I account for their additional liquid and may need a little extra thickener.
Why is my Strawberry Pie filling runny?
I make sure I use enough cornstarch and bake the pie until the filling is actively bubbling. Most importantly, I let the finished pie cool completely before cutting it because the filling thickens considerably during cooling.
Do I need to cook the strawberry filling before baking the pie?
No. For this recipe, I combine the fresh strawberries with sugar, cornstarch, and the other filling ingredients before placing everything directly into the crust. The filling cooks and thickens in the oven.
How do I keep the bottom crust from becoming soggy?
I make sure my strawberries are dry before preparing the filling and bake the pie thoroughly. I also like baking the pie on a lower oven rack so the bottom receives plenty of heat.
How do I know when Baked Strawberry Pie is done?
I look for a deeply golden crust and filling that’s bubbling through the vents, particularly near the center of the pie. Bubbling tells me the filling has become hot enough for the cornstarch to properly thicken the strawberry juices.
Conclusion
Baked Strawberry Pie is one of my favorite ways to turn fresh strawberries into a traditional homemade dessert. I love the contrast between the flaky, buttery crust and the soft, jammy strawberry filling with its hint of lemon and vanilla.
PrintBaked Strawberry Pie
Baked Strawberry Pie features juicy fresh strawberries baked into a sweet, jammy filling with lemon and vanilla inside a flaky golden double crust. Serve it at room temperature or slightly warm with whipped cream or vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pie crusts for a 9-inch double-crust pie
- 6 cups fresh strawberries, hulled and halved or quartered
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, cut into small pieces
- 1 large egg
- 1 tablespoon milk or water
- 1 tablespoon coarse or granulated sugar, optional
Instructions
- Preheat the oven to 400°F (200°C). Fit one pie crust into a 9-inch pie dish, gently pressing it against the bottom and sides and leaving the excess dough around the edges.
- Wash and thoroughly dry the strawberries. Remove the stems, then halve smaller berries and quarter larger berries.
- In a large bowl, gently toss the strawberries with the granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt until evenly coated with no obvious pockets of dry cornstarch.
- Spoon the strawberry mixture and accumulated juices into the prepared crust. Spread evenly and scatter the small pieces of butter over the filling.
- Place the second pie crust over the filling. Trim and seal the edges, then crimp as desired. Cut several vents in the top to allow steam to escape. Alternatively, cut the second crust into strips and create a lattice top.
- Whisk the egg with the milk or water. Lightly brush the egg wash over the top crust and sprinkle with coarse or granulated sugar if desired.
- Place the pie on a rimmed baking sheet. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 minutes, until the crust is deeply golden and the filling is visibly bubbling through the vents.
- Transfer the pie to a wire rack and cool for at least 3 hours before slicing so the strawberry filling has time to thicken and set.
Notes
- For strawberry rhubarb pie, replace about 2 cups of strawberries with chopped rhubarb and adjust the sugar to taste.
- Replace 1–2 cups of strawberries with blueberries for a strawberry blueberry variation.
- For a crumble pie, omit the top crust and cover the filling with a brown sugar and oat crumble before baking.
- A small amount of almond extract can be added for an almond-strawberry flavor.
- Frozen strawberries can be used, but they may release additional liquid and require extra thickener.
- Make sure the filling bubbles near the center of the pie so the cornstarch can properly thicken the juices.
- Cool the pie completely before slicing to prevent a runny filling.
- Store covered at room temperature for up to 2 days or refrigerate for up to 4–5 days.
- Freeze the completely cooled and tightly wrapped pie for up to 3 months.
- Reheat slices briefly in the microwave or in a 325°F (165°C) oven for a crisper crust.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 31 g
- Sodium: 290 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
