![Southern Living Strawberry Pie after baking ready to serve](https://cdn.statically.io/img/www.southernliving.com/thmb/HfQwT1rkd2FSFFqaBTAGawNHCqs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Pie_Crust_Shields_013-124b15d28ab24018b1736aa5084dd2d9.jpg)
Caitlin Bensel; Food Stylist: Torie Cox
Homemade strawberry pie is simple to make and only has six ingredients (including the pie crust). This pie really lets the fruit shine, and it’s the perfect use for when you come home from the u-pick with a few more pounds of berries than you thought. Once the pie dough is made, it only takes 20 minutes to put the pie together.
Learn how to make strawberry pie, and discover your new go-to spring dessert.
Strawberry Pie Ingredients
To make this pie, you’ll need some pantry staples along with the fresh fruit:
- Pie crust: Store-bought dough is perfectly fine, but we recommend our Perfect Pie Crust recipe to go with this pie. It’s flavorful, flaky, and makes the perfect pairing for the pie filling.
- Sugar: An essential ingredient in pie filling.
- Cornstarch: When using cornstarch as the thickener in a pie, it’s important that the filling gets hot enough to cook the cornstarch. That’s why we start the pie at a higher temperature (this also helps the bottom of the pie crust cook through).
- Lemon: Lemon zest and juice add a little tart fresh flavor to the pie.
- Salt: A pinch of salt balances out the sweetness of the pie filling.
- Strawberries: You’ll need about two pounds of strawberries to get six cups of hulled, quartered strawberries. Be sure to dry them thoroughly after rinsing.
How To Make Strawberry Pie
This baked strawberry pie is easy to make in just a few steps.
- Step 1: Preheat the oven, then stir together the sugar, cornstarch, lemon zest, and salt. Stirring the sugar and cornstarch together before adding the fruit helps ensure the cornstarch is evenly distributed through the filling. Add the strawberries, toss to coat, and set aside.
- Step 2: Prepare the pie crust. You can use homemade or store-bought pie dough—either will work in this recipe. Roll out, fit it into the pie plate, and crimp as desired.
- Step 3: Pour the filling into the pie crust, and place on a rimmed baking sheet to catch any drips.
- Step 4: Bake on a rack in the lower third of the oven. You’ll start the temperature higher at 425°F, then lower the temperature to 350°F after 25 minutes. Bake 40 to 45 minutes longer, and make sure the filling is bubbling nicely before removing from the oven. Keep an eye on the crust—if it starts to get too brown, you can cover it with aluminum foil.
- Step 5: Let the pie cool at least 1 to 2 hours before serving. The filling will continue to thicken as it cools, but the pie is very good slightly warm with ice cream.
Topping Options
We love making this pie open-faced so you can see the pretty filling, but the recipe would also work well with a top crust. You can follow the instructions in this recipe to make a lattice top for this pie.
How To Store Strawberry Pie
Any strawberry pie leftovers should be stored, covered, in the refrigerator. They'll keep for 3 to 4 days.
What to Serve With Strawberry Pie
This pie is great at room temperature or slightly warm with ice cream or whipped cream. The strawberries are a little saucy when warm, making it perfect with cold vanilla or Pineapple Ice Cream.
Can't get enough of strawberry season? Try some of our other favorite strawberry desserts:
Ingredients
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1 cup granulated sugar
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1/4 cup cornstarch
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1 tsp. grated lemon zest plus 1 Tbsp. fresh juice (from 1 medium [4 oz.] lemon), divided
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1/4 tsp. kosher salt
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6 cups hulled and quartered strawberries (from 2 lbs.)
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Perfect Pie Crust or 1/2 pkg. store-bought pie crust
Directions
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Prepare oven:
Preheat oven to 425°F with rack in lower third position.
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Mix strawberry filling:
In a large bowl, whisk together the sugar, cornstarch, lemon zest, and salt until evenly combined. Add strawberries and lemon juice; toss until evenly coated. Set aside while preparing the crust.
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Prepare crust:
Press the unbaked pie crust into a 9-inch ungreased pie dish and crimp as desired. Pour filling and any accumulated juices into the prepared crust. Place onto a rimmed baking sheet to catch any drips.
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Bake pie:
Bake in preheated oven for 25 minutes; reduce heat to 350°F and bake 40-45 minutes longer or until filling is bubbly. If crust begins to brown too much, shield with aluminum foil.
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Let pie cool:
Remove from oven and let cool on a cooling rack at least 1-2 hours until no longer hot. Filling will continue to thicken as it cools.