Homemade Strawberry Pie

15 hours ago 2

A close-up of a cherry pie with a flaky butter crust and glossy red filling, in a round pie dish on a white surface.

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Fresh strawberry pie with a flaky butter crust, sweet citrusy filling, and golden lattice top. A summer pie dream!

Know Before You Scroll

Servings: 8

Prep: 15 minutes

Cook: 45 minutes

Total Time: 1 hour

Juicy, jammy strawberries with a bright citrusy kick, all cozied up in a rich, buttery, golden flaky crust. Like summer in a slice.

Intermediate. The steps are simple, but the crust takes a little finesse and chill time. Worth it.

All-purpose flour, vegetable oil, cold unsalted butter, salt, iced vodka or water, old-fashioned oats (optional), fresh strawberries, granulated sugar, light brown sugar, cornstarch, orange or lemon zest, lemon juice, a pinch of salt.

Mixing bowls, pastry cutter (or your fingers), 9-inch pie plate, rolling pin, baking sheet or stone, cooling rack, knife, fork, plastic wrap.

Chill everything—your dough, your filling, your pie before baking. Cold dough + hot oven = flaky crust magic.

Use store-bought pie dough in a pinch—just sprinkle oats on the bottom to keep the filling from getting soggy. Still super tasty.

No orange zest? Use lemon. No oats? Skip them or dust a little flour over the crust base to absorb juice.

Best Ever Strawberry Pie

Every summer growing up, my grandma would hand me a colander and send me out to the garden with one mission: pick the ripest strawberries you can find. We’d pile them into a bowl, sticky fingers and all, and by afternoon they’d be bubbling away under a golden, homemade crust that smelled like pure sunshine. This Strawberry Pie with Flaky Butter Crust is that memory baked into reality—fresh, juicy strawberries tossed in a citrusy, just-sweet-enough filling, all tucked inside the flakiest, most buttery crust you’ll ever make from scratch. If summer had a flavor, this pie would be it.

A close-up of a hand lifting a slice of cherry pie with a flaky butter crust from a pie dish. The bright red, glossy filling contrasts beautifully with the golden, sugar-sprinkled crust.

Ingredient Notes

A variety of baking ingredients on a white surface, including strawberries for Strawberry Pie, oranges, oats, flour, sugar, butter for a flaky butter crust, brown sugar, salt, and a bottle of oil.

If you’re up for it, homemade pie crust is always a win. or you can use a refrigerated store-bought pie crust for ease and convenience — look for ones made with butter for better flavor.

Frozen pie crusts also work, just thaw them according to package directions. Gluten-free crusts are great if needed — just handle gently, as they can be more fragile.

Use fresh, ripe strawberries for the best texture and flavor. Choose berries that are red all the way through — not pale or white in the center.

Frozen strawberries can work in a pinch, but thaw them first and drain well to avoid excess liquid.

A mix of ¾ cup granulated sugar and ¼ cup packed light brown sugar creates the perfect balance — sweet, with a little warmth from the brown sugar.

You can use all granulated sugar if needed. For deeper flavor, use dark brown sugar in place of light.

A combination of 1 teaspoon fresh orange or lemon zest and 1 tablespoon fresh lemon juice gives the filling a bright, zippy balance that cuts the sweetness and makes the strawberries shine.

You can skip the zest if needed, or use bottled lemon juice in place of fresh. A small splash of citrus extract can also work in a pinch.

A mix of 2 tablespoons cornstarch and 2 tablespoons all-purpose flour works together to thicken the filling just enough so it sets nicely without being gummy.

You can use all cornstarch (about 3 tablespoons) if you prefer a clearer filling, or swap in arrowroot or tapioca starch — just use slightly less.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Prep the Dough

Preheat your oven to 500°F (260°C) and place a rimmed baking sheet on the lowest rack to get it hot — this helps the bottom crust turn out golden and crisp.

While the oven heats, take one of the portions of pie crust (I use my homemade pie crust, but store-bought works great too). Gently roll it out on a floured surface to about ⅛ inch thick — just enough so it’s flexible but still sturdy — and press it into a 9-inch pie dish, letting the edges hang slightly over the sides. If you want to keep the bottom crust from getting soggy, sprinkle 2 tablespoons of old-fashioned oats evenly over the base of the crust. Set the pie dish aside while you make the filling.

A flaky butter crust with crimped edges is placed on a white surface and filled with a layer of uncooked rolled oats.

Make the Strawberry Filling

While the dough chills, stir together ¾ cup granulated sugar, ¼ cup packed light brown sugar, 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1 teaspoon orange zest (or lemon zest), and a pinch of salt. Pour in 1 tablespoon fresh lemon juice and add 4 cups of fresh strawberries, hulled and halved (or quartered if large). Gently toss the strawberries to coat them in the sugar mixture. Let everything sit for about 10 to 15 minutes, then carefully drain off any excess liquid to keep the pie from getting watery.

A clear glass bowl filled with sliced fresh strawberries, coated with sugar, perfect for preparing a classic strawberry pie or topping a flaky butter crust, on a white background.

Assemble the Pie

Spoon the strawberry filling into the prepared crust and spread it out evenly. Take the second crust and decide how you want to finish it — you can go classic with a simple full top crust or take a little extra time to make a lattice if you’re feeling fancy. For a full crust, just lay the dough over the top and cut a few small slits in the center with a knife to let steam escape. For a lattice, cut the dough into strips and weave them over the filling in an over-under pattern. Either way, trim any excess dough hanging over the edges, then tuck and crimp to seal the top and bottom crusts together. Lightly brush the crust with 1 tablespoon of milk or a beaten egg to help it bake to a rich golden brown. If you’d like a little sparkle, sprinkle 1 tablespoon of coarse sugar over the top.

Bake

For a crispy bottom crust, here’s my hack: place a baking stone on the lowest oven rack with a rimmed baking sheet on top.
Preheat your oven to 500°F and let it fully heat for 30 minutes while your pie chills again in the fridge. Cold dough = flakier crust.
Pop the chilled pie right onto that blazing hot baking sheet.
Lower the oven to 425°F and bake for 25 minutes. Then reduce again to 375°F and bake for another 35 to 40 minutes.
You want deep golden crust and thick, bubbly filling poking through the lattice.

Cool and Slice

Now the hardest part—let it cool on a wire rack for at least an hour.
This gives the filling time to thicken up so your slices hold together beautifully.
And there it is: juicy strawberries, flaky crust, sweet sparkle. The ultimate summer pie.

A close-up of a cherry pie with a flaky butter crust and glossy red filling, in a round pie dish on a white surface.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serves 8

▢ 2 premade pie crusts (14-16oz store bought usually contains two portions)
▢ 2 tablespoons old-fashioned oats (optional, helps soak up strawberry juices)

For the Strawberry Filling:

▢ 4 cups fresh strawberries (hulled and halved (or quartered if large))
▢ ¾ cup granulated sugar
▢ ¼ cup light brown sugar (packed)
▢ 2 tablespoons cornstarch
▢ 2 tablespoons all-purpose flour
▢ 1 teaspoon orange zest (or lemon zest – optional but lovely)
▢ 1 tablespoon lemon juice
▢ Pinch salt

Prep the Filling

In a large mixing bowl, whisk together the granulated sugar, brown sugar, cornstarch, flour, orange zest, and salt.
Stir in the lemon juice.
Add the strawberries and gently toss to coat.
Let the mixture sit for 10–15 minutes, then drain off the excess liquid — this helps prevent a soggy pie.

Assemble the Pie

Preheat your oven to 500°F (260°C).
Place a baking sheet (or baking stone, if you have one) on the lowest rack while it preheats — this helps the bottom crust get golden and crisp.
If you’re using homemade pie dough, Gently roll it out on a floured surface to about ⅛ inch thick. if you’re using store-bought, Unroll one pie crust and press it gently into a 9-inch pie dish. Let the edges hang over slightly — don’t stretch the dough.
Sprinkle the oats (if using) evenly over the bottom of the crust.
Pour in the strawberry filling and spread it evenly.
Unroll the second crust and place it over the top of the pie however you like — solid top, rustic folds, or with a few slits cut in for steam vents.
Trim any excess dough and crimp the edges to seal.
Brush the top with a little milk or egg wash if you want that golden shine, and sprinkle with coarse sugar for sparkle.

Bake

Place the pie on the hot baking sheet in the oven.
Immediately reduce the temperature to 425°F (220°C) and bake for 25 minutes.
Then lower the temperature to 375°F (190°C) and bake for another 35–40 minutes, until the crust is deeply golden and the filling is bubbling.

Cool and Serve

Let the pie cool on a wire rack for at least 1 hour so the filling can set.
Slice it up and serve as-is or with whipped cream or vanilla ice cream on the side.

Don’t skip draining the strawberries.
Let them sit with the sugar mixture and then drain the extra liquid before baking. It makes all the difference between perfectly jammy and soup-in-a-crust.

Keep some butter pieces chunky.
When cutting the butter into the flour, stop when you see little pea-sized pieces. Those melt during baking and create the dreamiest flake.

Use oats on the bottom crust.
They’re optional but super effective. A sprinkle of oats under the filling absorbs excess juice and keeps your bottom crust from going soggy.

Watch your oven temp.
The high heat at the start crisps the bottom crust. Lowering the temp mid-bake keeps the filling from burning before the crust is golden.

No pastry cutter? Use your hands.
Fingers work great for cutting butter into flour—just work quickly so the butter doesn’t melt.

To Store:
Once baked, strawberry pie can be covered and stored at room temperature for 1 day. After that, keep it in the fridge for up to 4 days. Loosely tent with foil or plastic wrap.

To Freeze (Unbaked):
Assemble the pie fully, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, do not thaw—bake straight from frozen, adding 15–20 extra minutes of bake time.

To Freeze (Baked):
Cool the baked pie completely. Wrap well in plastic wrap and foil, then freeze. Thaw overnight in the fridge and reheat in a 350°F oven for 10–15 minutes to crisp the crust again.

A close-up of a freshly baked cherry pie with a golden, flaky butter crust and glossy red filling, in a dark pie dish on a white surface.

FAQs

Can I use frozen strawberries instead of fresh?

Technically yes, but they release more liquid. If using frozen, thaw completely and drain well—then toss with a little extra cornstarch.

Why does my pie get soggy?

Usually it’s from too much liquid in the filling. Be sure to drain your strawberries after they sit in the sugar, and optionally use oats or a dusting of flour on the crust.

Do I need to blind bake the crust?

Nope! This recipe bakes the filled pie from raw dough. The initial high oven temp and preheated sheet pan crisp up the crust beautifully.

What’s the best way to know the pie is done?

Look for a deep golden crust and bubbly filling actively bubbling through the lattice top. That means the filling has thickened and the crust is fully baked.