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Fresh Strawberry Pie

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A simple, flaky butter crust pie filled with fresh, juicy strawberries and a lightly thickened glaze, perfect for easy homemade summer desserts.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour (312 g), sifted
  • 1 cup unsalted butter (226 g), cold and cubed
  • 1 tablespoon granulated sugar (for crust)
  • 1/2 teaspoon salt
  • 4–6 tablespoons ice water, chilled
  • 4 cups fresh strawberries (about 600 g), hulled and halved or quartered
  • 3/4 cup granulated sugar (150 g)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
  • 1/4 cup water (60 ml)
  • 1 teaspoon vanilla extract (optional)
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and cut into the flour using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized pieces.
  2. Sprinkle 4 tablespoons ice water over mixture and gently mix with a fork. Add more water, one tablespoon at a time, until dough just holds together when pressed (about 5-6 tablespoons total). Avoid overworking.
  3. Divide dough into two discs, wrap tightly in plastic wrap, and chill in fridge for at least 1 hour.
  4. In a small bowl, dissolve cornstarch in water. In a medium saucepan over medium heat, combine sugar, lemon juice, and cornstarch mixture. Stir constantly until thickened and clear, about 3-5 minutes. Remove from heat and stir in vanilla extract if using.
  5. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one dough disc into a 12-inch circle to fit a 9-inch pie dish. Transfer and trim excess, leaving about 1/2 inch overhang.
  6. Toss hulled and sliced strawberries with the thickened glaze, coating evenly. Pour filling into crust.
  7. Roll out second dough disc for top crust. Cover filling fully with slits or create a lattice pattern. Place over filling, seal edges by pinching or crimping, and trim excess. Brush top crust lightly with milk or beaten egg for golden finish.
  8. Bake for 45-50 minutes until crust is golden and filling bubbles through vents. Tent with foil after 30 minutes if needed to prevent over-browning.
  9. Remove from oven and cool on wire rack for at least 2 hours before serving to allow filling to set.

Notes

Keep butter cold to ensure flaky crust. Do not overmix dough to avoid toughness. Use fresh strawberries for best texture and flavor. Chill dough well before baking. Let pie cool completely before slicing for neat slices. Tent with foil after 30 minutes if crust browns too quickly.

Nutrition

Keywords: strawberry pie, fresh strawberry pie, summer dessert, flaky crust, homemade pie, easy pie recipe

Find it online: https://emmayum.com/fresh-strawberry-pie-recipe-perfect-for-easy-homemade-summer-desserts/