Classic strawberry pie
- Preparation 45 min
- Refrigeration 3 h 30 min
- Cooking 1 h
- Servings 8
- Freezing Absolutely
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🥧 The strawberry pie just like grandma made
A real classic strawberry pie, with a double flaky crust, bursting with fresh strawberries. It’s the ultimate summer dessert, the one that tastes like vacation at grandma’s house. Nothing complicated, just good simple ingredients and a butter crust that cracks under the fork. It’s the kind of pie that brings silence around the table at the very first bite.
🍓 It’ll run a little, and that’s perfectly fine
Let’s be honest: strawberries with sugar release juice. This pie will run just a little when you cut it, and that’s normal. It’s what makes it indulgent and authentic. The trick is to keep it to a minimum: we macerate the strawberries with cornstarch to absorb the excess liquid, and we use fresh strawberries (never frozen, which release way too much water). The result is a juicy filling that still holds together.
🌡️ The 3-hour cooling time, non-negotiable
The hardest part about this pie is the waiting. You absolutely need to let it cool at least 3 hours before slicing, otherwise the filling hasn’t had time to set and you end up with a bowl of strawberry soup. It’s the step that separates a pie that holds together from a complete mess. Be patient. It’s worth every minute.
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🍓 Fresh strawberries, never frozen
This is the foundation of a filling that holds together. Frozen strawberries release much more water than fresh ones and will give you a soggy pie. Use beautiful in-season fresh strawberries, ideally ripe Quebec strawberries. If you really only have frozen ones on hand, increase the amount of cornstarch to compensate for the excess liquid.
🍓 Hulling 8 cups of strawberries is a job
Be realistic about the time: hulling and slicing 8 cups of strawberries takes a good while. Set yourself up comfortably with a small sharp knife, remove the stem and white core from each strawberry, then slice into rounds about ¼ inch thick. Do it while the dough rests in the fridge and you won’t lose any time.
🧈 Cold butter in pea-sized pieces
The secret to a flaky crust is keeping visible pieces of butter in the dough, about the size of a pea. As they bake, these pieces melt and create layers of flakiness. Don’t aim for a perfectly smooth dough, and work with very cold butter and ice water so it doesn’t soften before baking.
🌡️ Macerate the strawberries
Don’t skip the step where the strawberries rest for 15 to 20 minutes with the sugar and cornstarch. This resting time allows the cornstarch to absorb the fruit’s juice before baking, which limits the liquid in the pie and saves you from a fruit pie’s worst enemy: a soggy bottom crust.
🧊 Chill the pie 30 minutes before baking
A pro trick that makes all the difference. Once the pie is assembled and brushed, put it in the refrigerator for 30 minutes before baking. The butter in the crust re-solidifies, which gives you a flakier crust that puffs up better and shrinks less in the pan. Nothing to lose, everything to gain.
🔥 Trust the bubbling, not the color
The top of the pie browns quickly because of the egg wash and sugar, long before the filling is ready. Loosely cover the top with aluminum foil as soon as it has a nice color, and continue baking until the filling is bubbling vigorously around the edges. That’s the real signal that the cornstarch has activated and the pie will set.
❄️ For even less running
The 3-hour cooling time is mandatory, but if you want an even cleaner slice, take it further: let the pie cool for 1 hour at room temperature, then transfer it to the refrigerator. The cold sets the filling even more and your slices will hold perfectly.
🧊 It freezes beautifully
This pie is perfect to make ahead. Freeze it baked and cooled for up to 3 months, then reheat it in a 350°F oven to crisp up the crust. You can also freeze the assembled unbaked pie and bake it straight from frozen, adding 15 to 20 minutes to the baking time. A summer dessert that’s always ready.
✅ What to serve with my classic strawberry pie?
A good slice of strawberry pie is wonderful on its own, but it reaches new heights with a generous spoonful of whipped cream or a scoop of vanilla ice cream. If you want to round out your summer fruit dessert table, serve it alongside my Strawberry and pear crumble or my Strawberry and rhubarb pudding cake.
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Crust
- 2 ¾ cups (690 ml) all-purpose flour
- 2 tbsp (30 ml) sugar
- 1 tsp (5 ml) salt
- 1 cup (250 ml) very cold unsalted butter, cubed
- ½ cup (125 ml) ice water
Filling
- 8 cups (2 L) strawberries, hulled and sliced into ¼ inch (0.5 cm) rounds
- 1 cup (250 ml) brown sugar
- ⅓ cup (80 ml) cornstarch
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- ¼ tsp (1 ml) almond extract
- Zest of 1 lemon
- 2 pinches of salt
Egg wash
- 1 egg yolk
- 2 tbsp (30 ml) water
- Raw sugar, for sprinkling
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Preparation
- In a food processor, pulse the flour, sugar and salt for a few seconds. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible (that’s what gives you a flaky crust. Don’t aim for a smooth texture).
- Add the ice water gradually, pulsing just enough for the dough to start coming together without overworking it. Divide into two discs, wrap in plastic wrap and refrigerate for at least 1 hour (or overnight).
- Meanwhile, place the strawberries in a large bowl with the lemon zest and juice, vanilla and almond extract, then mix gently. In a small bowl, whisk together the brown sugar, cornstarch and salt, pour over the strawberries and stir gently. Let rest for 15 to 20 minutes at room temperature so the cornstarch and sugar can absorb the juice (the step that prevents a soggy bottom).
- On a floured surface, roll out one disc into a 12-inch (30 cm) circle and place it in a 9-inch (23 cm) pie dish, letting the excess hang over the edge. Pour in the strawberry filling, mounding it slightly in the center.
- Roll out the second disc into a 10-inch (25 cm) circle. Place it whole over the filling or cut it into strips for a lattice top. Trim the excess and crimp the edges to seal well. Whisk the egg yolk with the water, brush generously over the top and sprinkle with raw sugar. Refrigerate the pie for 30 minutes.
- Preheat the oven to 400 °F (200 °C). Place the pie on the lower rack and bake for 20 minutes to set and crisp the bottom crust. Then reduce to 350 °F (180 °C) and continue baking: after about 15 minutes, loosely cover the top with a sheet of aluminum foil to prevent it from browning too much, and bake until the filling is bubbling vigorously around the edges (35 to 45 more minutes).
- Let the pie cool on a rack for at least 3 hours before slicing (non-negotiable. This is what allows the filling to set). Serve at room temperature or slightly chilled, with whipped cream or vanilla ice cream.
A little juice is normal and even desirable. Strawberries with sugar release liquid. But if it’s really running a lot, it’s generally for three reasons: frozen strawberries (too much water), not enough cornstarch, or a pie cut while still too warm. Macerate the strawberries, use fresh ones and let it cool for at least 3 hours, and you’ll get a juicy filling that still holds together.
I’d advise against it. Frozen strawberries release much more water than fresh ones and will make the pie soggy. If you have no choice, don’t thaw them completely and increase the amount of cornstarch (add a few extra tablespoons) to absorb the excess liquid. Nothing beats beautiful fresh in-season strawberries, though.
Yes, it’s non-negotiable. The filling continues to set as it cools, as the cornstarch firms up. If you cut the pie while it’s still warm, the filling is still liquid and runs all over the plate. Three hours at room temperature minimum, and for an even cleaner slice, finish it off in the refrigerator. The patience is truly rewarded here.
I use cornstarch. It’s what I always have on hand and it does an excellent job of thickening the strawberry juice. Tapioca is another popular option for fruit pies, but cornstarch is the simplest and most accessible. The important thing is to mix it well with the sugar before adding it to the strawberries to avoid lumps.
Yes. You can prepare the dough discs the day before and keep them in the refrigerator, or even freeze them. The baked pie keeps at room temperature for one day, then in the refrigerator for up to 3 days (the cold even helps the filling stay firm). Serve it at room temperature or slightly chilled, with whipped cream or vanilla ice cream.
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