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Fresh strawberry pie slice with glossy filling and golden lattice crust on white plate

Strawberry Pie with Homemade Crust

Chef Enzo, an Italian-American cuisine expert from Eat Every Slice, smiling while enjoying a plate of homemade pasta garnished with fresh basil.Enzo R.
This strawberry pie features a flaky homemade crust paired with a fresh strawberry filling, offering a perfect balance of sweetness and tartness.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch pie pan
  • 1 pastry cutter
  • 1 Rolling Pin

Ingredients
  

Crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter chilled and diced
  • 6 to 8 tbsp ice water

Filling

  • 4 cups fresh strawberries hulled and sliced
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Instructions
 

Preparation

  • In a large mixing bowl, combine flour, salt, and sugar. Add the chilled butter cubes and mix with a pastry cutter until the mixture resembles coarse crumbs.
  • Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to hold together.
  • Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Make the Filling

  • In a large bowl, combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Stir until well mixed.

Assemble the Pie

  • On a floured surface, roll out the dough to fit a 9-inch pie pan. Place the rolled dough into the pan and trim any excess.
  • Pour the strawberry filling into the crust, spreading evenly.
  • Roll out the remaining dough and cut into strips to create a lattice top or cover fully. Seal the edges and trim any excess.

Bake the Pie

  • Preheat the oven to 375°F. Bake the pie for 45-50 minutes, until the crust is golden brown and the filling is bubbly.
  • Allow the pie to cool on a wire rack before serving.

Notes

Pro Tips: Use cold butter and water for a flaky crust. Let the pie cool completely before slicing to ensure the filling sets.
Ingredient Substitutions: Use frozen strawberries if fresh are unavailable. Substitute cornstarch with tapioca flour.
How to Serve: Serve with whipped cream or a scoop of vanilla ice cream.
Storage & Freshness: Store in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the dough and filling in advance and refrigerate until ready to assemble.
Keyword flaky pie crust, homemade strawberry pie, strawberry pie crust recipe