Sweet Strawberry Tart Pie Recipe

There’s just something about a homemade strawberry pie that feels like a warm hug, isn’t there? I remember waking up to that sweet, vibrant smell wafting through the kitchen when my grandma was baking her legendary strawberry pie. The way the berries burst softly with every bite, the buttery crisp crust that melts in your mouth — honestly, I think this pie is what childhood dreams are made of. It’s surprisingly simple to make, too; no fancy gadgets needed, just good ingredients and a little patience. It’s my go-to when I want to impress family or when a craving for something sweet hits late at night — I’ll whip one up in no time! Plus, the fresh strawberries make it lighter and more refreshing than your typical dessert. Trust me on this: once you make it, it’s bound to become a family classic. My kids ask for this all the time, and I love seeing their eyes light up the first bite. So, let’s get baking — this strawberry pie is about to make your house smell like heaven!

What is strawberry pie?

Think of strawberry pie as the best friend of your dessert lineup — it’s essentially a sweet, juicy pie filled with ripe strawberries, all nestled in a flaky crust. It’s a dessert that celebrates the natural flavor of strawberries, dressed up with just enough sugar and a hint of lemon to elevate their sweetness. The name is pretty straightforward, right? But what makes this pie so special is how the strawberries are layered with a slightly thickened glaze, giving every bite that perfect balance of tart and sweet. It’s a dish that’s been loved through generations, each family adding their own little twist — some prefer a lattice top, others like it topped with whipped cream or a dusting of powdered sugar. Think of it as a shortcut to summer in your own kitchen, especially when strawberries are at their peak. And honestly, it’s approachable enough for even a beginner baker — no intimidating skills required! It’s just fresh, flavorful, and downright addictive.

How do I make strawberry pie?

Quick Overview

This strawberry pie starts with a buttery, flaky crust that you can easily make from scratch or buy pre-made to save time. The filling is a simple mixture of fresh strawberries tossed with sugar, lemon juice, and a touch of cornstarch to thicken things up. After baking the crust, you fill it with the juicy strawberry mixture, swirl it a bit for that lovely marbled look, then bake until bubbly and the crust is golden. Once it’s out of the oven, I like to let it cool just enough so the filling sets while maintaining that luscious, jam-like texture. A quick glaze made from warmed jam or a simple sugar syrup gives it that glossy, irresistible shine. The result? A pretty, flavorful pie that’s perfect served warm or at room temperature — whichever you prefer. Honestly, it’s so straightforward you’ll wonder why you didn’t make this years ago. The smells alone will have everyone asking if you’re baking a fresh batch for guests!

Ingredients

For the Main Batter:
– 1 1/4 cups all-purpose flour (I always use unbleached for better flavor)
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cubed
– 4-5 tablespoons ice water (trust me, don’t skip the ice!)

For the Filling:
– 4 cups fresh strawberries, hulled and sliced if large
– 1/2 cup sugar (or adjust to taste)
– 2 tablespoons lemon juice (freshly squeezed is best)
– 2 teaspoons lemon zest
– 2 tablespoons cornstarch (to thicken the filling)
– 1 teaspoon vanilla extract (optional but adds depth)

For the Glaze:
– 1/4 cup strawberry jam or preserves
– 1 teaspoon lemon juice

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

I always start by preheating my oven to 375°F (190°C). While that warms up, I prepare my pie dish — I like to lightly butter or spray it to make sure the crust comes out easily later. If you’re using store-bought pie crust, just let it sit at room temp for a few minutes so it’s easier to unroll. For homemade, I prefer a 9-inch ceramic or glass pie dish — it cooks evenly and looks pretty on the table.

Step 2: Mix Dry Ingredients

In a big bowl, combine the flour and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Don’t overmix — you want those little pea-sized bits of butter to stay intact, which makes the crust flaky. If you don’t have a pastry cutter, a fork works fine. Chill this mixture for 10 minutes if you have time, but it’s not a dealbreaker.

Step 3: Mix Wet Ingredients

In a small bowl, stir together 4 tablespoons of ice water and a teaspoon of lemon juice for a flavor boost. Gradually add this to the dry mixture, mixing gently until it just comes together. Add more water one teaspoon at a time if it’s too dry. The goal is a crumbly but cohesive dough. It should hold together when pressed, but not be sticky.

Step 4: Combine

Turn the dough onto a floured surface and gently knead it a few times until smooth. Shape into a disk, wrap it in plastic, and chill for about 30 minutes — this helps prevent shrinkage during baking. When you’re ready, roll it out on a lightly floured surface to fit your pie dish, then transfer it carefully, crimp the edges, and prick the bottom with a fork to prevent bubbles.

Step 5: Prepare Filling

While the crust chills or bakes, toss your strawberries with sugar, lemon juice, lemon zest, and vanilla. Let this sit for 10-15 minutes — this draws out the juices and softens the berries. Once the berries release their liquid, sprinkle the cornstarch over the mixture and gently toss again until everything is coated. The filling should look juicy and a little thickened once combined.

Step 6: Layer & Swirl

Pour or spoon the strawberry mixture into the pre-baked crust. I like to layer the berries unevenly and then swirl the top slightly with a spoon or a toothpick — it makes a pretty marbled effect that looks like a pro did it. Don’t overmix; it’s all about that rustic look!

Step 7: Bake

Bake the pie in your preheated oven for about 40-45 minutes. Keep an eye on it — you want the filling to be bubbly around the edges and the crust golden brown. If the crust gets too dark early on, tent it with foil. A toothpick inserted into the filling should come out with some gooey berry juice but not runny or liquidy.

Step 8: Cool & Glaze

Let the pie cool at least 20 minutes on a wire rack — this lets the filling set. Meanwhile, warm the jam slightly so it’s runny but not too hot. Brush a thin layer of the jam glaze over the top for that beautiful, glossy finish. If you prefer a less sticky finish, just dust it with powdered sugar instead.

Step 9: Slice & Serve

Use a sharp, warmed knife to cut clean slices — this keeps it neat. Serve warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. For extra fun, add a sprig of fresh mint or a few extra strawberries on top. This pie tastes divine any way you serve it, and the aroma alone will have everyone rushing to the table!

What to Serve It With

For breakfast or brunch, I love whipping up some fresh whipped cream and serving it with steaming coffee or iced tea. The fruity sweetness pairs beautifully with a slightly bitter espresso or a light, floral tea. During family get-togethers, I’ll sometimes add a drizzle of honey or a sprinkling of crushed graham crackers on top to add crunch. It’s also fantastic as a summer dessert — you could dollop whipped cream and dust it with a tiny pinch of cinnamon for an elegant finish.

In my house, this strawberry pie is a symbol of lazy Sunday afternoons and lively summer evenings. We often serve it with a cold glass of lemonade or a sparkling rosé. I’ve made this for casual barbecues, and I’ve also whipped it up when guests come over unexpectedly — everybody loves how fresh and luscious it tastes. It’s the kind of dessert that makes everyone smile, no matter the occasion. Plus, I love how flexible it is: you can omit the glaze if you want a less sweet finish or toss in some chopped mint for an herbaceous twist. The key is using the freshest strawberries you can find — brighten up an ordinary day with this simple, stunning pie.

Top Tips for Perfecting Your Strawberry Pie

This is truly a forgiving recipe, but a few little tricks make all the difference. First, always choose ripe, in-season strawberries — they’ll bring the best flavor and color. When prepping the berries, I recommend slicing any large ones to ensure even filling and better presentation. My mistake early on was filling the pie with too many berries or not letting the filling thicken enough — patience is key here. Trust me: if the filling isn’t nice and thick, it’ll spill out when you cut it, and nobody wants a drippy slice.

Another tip: for the crust, I learned that chilling the dough is a game-changer. It makes the crust easier to handle and prevents shrinkage during baking. When rolling it out, don’t press too hard — a gentle touch keeps the crust delicate and flaky. If you’re short on time, a store-bought crust works beautifully, but I recommend giving it a quick blind bake to prevent sogginess.

Swirling the filling is all about aesthetics and flavor. For a prettier swirl, use a toothpick or a skewer to create a simple pattern on top — it’s easier than you think! If you want it extra shiny, brush on a coating of warmed jam or honey. I tested this with a little balsamic reduction in the jam once (crazy good), but honestly, simple is best for pure strawberry flavor. Some people add a splash of balsamic vinegar to the filling for an unexpected depth — I say give it a shot if you’re experimenting. Baking times can vary depending on your oven, so start checking around the 40-minute mark. You want that perfect bubbly, golden look.

Finally, don’t rush the cooling process — slicing into a hot pie is a surefire way to get a mess. Patience pays off here. And honestly, the more you make this, the more you’ll develop your own little tweaks — that’s when it truly becomes your signature dessert. Just remember: use fresh strawberries, keep your crust chilled, and take your time. That’s the secret to that utterly irresistible homemade strawberry pie.

Storing and Reheating Tips

This pie is best enjoyed within a day or two of baking for maximum freshness — strawberries are at their peak, and the crust stays crisp. If you have leftovers, cover it loosely with plastic wrap or transfer it to a cake carrier and store it in the refrigerator. It’ll stay good for up to two days, but I find that the crust tends to soften the longer it sits, so I always recommend enjoying it fresh.

If it’s a hot day and you want to serve it again, just let it come to room temperature for about 20 minutes, or give it a quick stint in the microwave — just 10-15 seconds. If you’ve refrigerated it, you can reheat it slightly, but I think it’s best served cool or at room temperature to really savor the flavors. When reheating, avoid the oven’s high heat; instead, a gentle warm-up prevents the crust from becoming too tough or soggy.

For storing the glaze separate, I usually keep it in a small jar or squeeze bottle, then brush the top just before serving if the pie has been refrigerated. This keeps that glossy finish looking perfect. Honestly, though, I think the best way to enjoy this pie is the same day it’s made — the fresh berries, the crispy crust, that sweet glaze — it’s just unbeatable.

Frequently Asked Questions

Final Thoughts

There’s just something about this classic strawberry pie that always makes my heart smile. It’s light, refreshing, and packed with bright berry flavor that’s honestly almost addictive. Every time I whip one up, I’m transported back to lazy summer days at Grandma’s house, the kitchen filled with the scent of fresh berries and buttery crust. What I love most is how approachable this recipe is — it’s really just simple ingredients, a few easy steps, and a whole lot of love. Plus, once you get the hang of it, it’s endlessly customizable — adding other fruits or flavor accents to suit your mood. My family’s already asking when I’ll make it again! So, I encourage you to give this a try, tweak it your way, and enjoy the magic of homemade strawberry pie. Can’t wait to hear how yours turns out — leave a comment or share your photos! Happy baking! 😊

Strawberry Pie

A delicious and nostalgic strawberry pie with a flaky crust and sweet filling topped with sprinkles.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 5 cups fresh strawberries hulled and diced
• 1 cup granulated sugar
• 4 tablespoons cornstarch
• 4 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 14.1 ounces refrigerated pie crusts thawed
• 1 large egg room temperature
• 1.5 cups powdered sugar sifted
• 2 tablespoons whole milk start with 2 and add more if needed
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon rainbow sanding sugar sprinkles

Instructions

 

Preparation Steps

• To a large sauce pan, over medium heat, combine the strawberries and sugar. Cook for 10-12 minutes, stirring often, until juices release and mixture boils. Stir frequently to prevent burning.
• In a small bowl, whisk lemon juice and cornstarch until smooth. Pour this slurry into the boiling strawberry mixture, cook for 1-2 minutes until thick and glossy, stirring constantly.
• Remove from heat, stir in vanilla, and transfer to a bowl to cool for about 30 minutes. The filling should be warm but not hot when added to the pie crust.
• Preheat oven to 375°F. Prepare a 9-inch pie dish and place on a rimmed baking sheet.
• Unroll pie crusts and fit into the pie dish, pressing down gently. Use the second crust for topping.
• Whisk egg to make an egg wash, brush on the crust edges, and pour cooled filling into crust.
• Cover with second crust, trim excess, and crimp edges. Brush top with egg wash and cut four 1-inch slits for steam.
• Bake for 40-45 minutes until crust is golden. Cool completely before adding glaze.
• Prepare glaze by whisking powdered sugar, milk, and vanilla until smooth. Spread over cooled pie and sprinkle with sanding sugar.
• Allow glaze to set for 30 minutes before slicing and serving.

Notes

This strawberry pie is perfect for summer gatherings or any special occasion. Enjoy with whipped cream or a scoop of vanilla ice cream.