Baked Strawberry Pie

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This Baked Strawberry Pie has the most refreshing and summery homemade strawberry filling inside a flavorful buttermilk pie crust.

Baked Strawberry Pie in a white pie dish with a lattice crust

Baked Strawberry Pie is full of fresh strawberry flavor with a tasty buttermilk lattice crust. This strawberry pie is foolproof, you won’t end up with an under baked crust or runny filling. It’s the perfect dessert for any summer day especially with a scoop of vanilla ice cream!

Looking for more strawberry desserts? Try my Strawberry Crumb Bars!

Why This Baked Strawberry Pie Recipe Works

No soggy bottoms: To guarantee a fully baked bottom crust, the pie is initially baked at a high heat (425°F) on a preheated baking sheet while on the lowest oven rack. The high initial heat, low oven rack and preheated baking sheet all work together to help set the bottom crust.

Easy to make: A lot of recipes use forks or a pastry cutter to cut up the butter in the pie dough. While this does work it’s a much slower process which poses the risk of the butter becoming warm and when it comes to pie dough cold butter = flaky pie crust. In this recipe all you have to do is cut your butter into cubes and add it to your dry ingredients then mix it all on low speed in a stand mixer fitted with a paddle attachment until the butter is pea sized.

No runny filling: The strawberry filling is first cooked on the stove to make it thick by using cornstarch then fresh strawberries are mixed in along with a little more cornstarch. That extra cornstarch activates and helps thicken the filling while baking. You’ll know the pie is done when the filling is bubbling vigorously. Additionally, the strawberry pie NEEDS to cool at least 6 hours or overnight because the filling thickens as it cools.

Slice of Baked Strawberry Pie with a lattice crust

How to Make Strawberry Pie

1. Make the pie dough: In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.

2. Add the cold cubed butter and mix on low until the butter is pea sized.

3. Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.

4. Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.

Buttermilk pie dough process

5. Make the strawberry filling: Hull and quarter strawberries. Place 8oz of the strawberries in a small pot with the granulated sugar and lemon juice. Mash strawberries and cook until boiling.

6. Combine 1 tbsp of cornstarch and the water. Stir into the boiling strawberry mixture. Cook 1-2 minutes longer until thickened.

7. Remove from heat and allow to cool. Mix in remaining the 16oz of strawberries and remaining 1 tbsp of cornstarch.

8. Assemble pie: preheat oven to 425°F and place a foil lined baking sheet on the lowest oven rack. Place 1 pie disc onto a floured surface and roll into a circle about 12 inches wide. Place dough into pie dish then fill with cooled strawberry filling.

9. Make an egg wash by whisking together the egg and heavy cream/milk. Roll out remaining pie disc and cut into strips. Brush the edges of the pie crust with a little bit of egg wash (to act as glue) then alternate placing pie strips across the top.

10. Pinch dough together to seal and fold over. Flute the edges of the pie then refrigerate for at least 10 minutes.

11. Brush pie with egg wash and sprinkle with raw sugar then place pie on preheated baking sheet on the lowest oven rack and bake at 425°F for 20 minutes then reduce heat to 375°F and bake for 45 minutes or until the crust is browned and the filling is bubbling. If you notice the edges of the crust begin to brown too soon you can place foil or a pie shield around it.

12. Allow pie to cool on a wire rack for 4-6 hours or overnight before slicing. Store Strawberry Pie covered in the fridge for up to 5 days.

Baked Strawberry Pie in a white pie dish with a lattice crust with a slice cut out

Pro Tips For Baked Strawberry Pie

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Keep the butter cold at all times! Cold butter makes a flaky pie crust so put it in the fridge if you notice it getting too warm.
  • Keep the pie dough cold at all times especially before putting in the oven! Cold pie dough helps maintain its structure.
  • Don’t overwork the pie dough otherwise it will become tough.
  • Let the pie dough rest in the fridge between steps! This will help relax the gluten which prevents a tough crust.
  • Make sure the strawberry filling is cooled before putting it inside of the prepared pie dish. If it’s too warm it will melt the pie dough.
  • Bake the pie on the lowest oven rack to ensure a fully baked bottom crust.
  • Cool the pie for at least 6 hours or overnight before slicing! It’s crucial to give the pie enough cooling time so the filling can thicken and set.

My Favorite Pie Tools

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Baked Strawberry Pie

Maria Azzarelli
This Baked Strawberry Pie has the most refreshing and summery homemade strawberry filling inside a flavorful buttermilk pie crust.
5 from 1 vote
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Refrigeration time 1 hour
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 1 9-inch pie
Calories 3426 kcal

Equipment

  • Stand mixer
  • 9 inch pie pan
  • Rolling Pin

Ingredients
  

Buttermilk Pie Crust

  • 300 g (2 1/2 cups) all-purpose flour
  • 2 tbsp granulated sugar
  • ½ tsp salt
  • 226 g (1 cup) cold unsalted butter, cubed
  • 120 g (1/2 cup) buttermilk
  • raw sugar for sprinkling on crust optional

Strawberry Pie Filling

  • 24 oz fresh strawberries, divided
  • 50 g (1/4 cup) granulated sugar
  • 15 g (1 tbsp) lemon juice, strained
  • 2 tbsp cornstarch, divided
  • 1 tbsp water

Egg Wash

  • 1 egg
  • 1 tbsp heavy cream or milk

Instructions
 

Buttermilk Pie Crust

  • In a mixing bowl combine all-purpose flour, sugar and salt. Place bowl on a stand mixer fitted with the paddle attachment.
  • Add the cold cubed butter and mix on low until the butter is pea sized.
  • Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
  • Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.

Strawberry Pie Filling

  • Hull and quarter strawberries. Place 8oz of the strawberries in a small pot with the granulated sugar and lemon juice. Mash strawberries and cook until boiling.
  • Combine 1 tbsp of cornstarch and the water. Stir into the boiling strawberry mixture. Cook 1-2 minutes longer until thickened.
  • Remove from heat and allow to cool. Mix in remaining the 16oz of strawberries and remaining 1 tbsp of cornstarch.

Pie Assembly

  • Preheat oven to 425°F and place a foil lined baking sheet on the lowest oven rack.
  • Place 1 pie disc onto a floured surface and roll into a circle about 12 inches wide. Place dough into pie dish then fill with cooled strawberry filling.
  • Make an egg wash by whisking together egg and heavy cream or milk.
  • Roll out remaining pie disc and cut into strips. Brush the edges of the pie crust with a little bit of egg wash (to act as glue) then alternate placing pie strips across the top.
  • Pinch dough together to seal and fold over. Flute the edges of the pie then refrigerate for at least 10 minutes.
  • Brush pie with egg wash and sprinkle with raw sugar then place pie on preheated baking sheet on the lowest oven rack and bake at 425°F for 20 minutes then reduce heat to 375°F and bake for 45 minutes or until the crust is browned and the filling is bubbling. If you notice the edges of the crust begin to brown too soon you can place foil or a pie shield around it.
  • Allow pie to cool on a wire rack for at least 6 hours or overnight before slicing.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter in the pie crust. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Pie dough can be made up to 3 days in advance if wrapped with plastic and stored in the fridge.
 
  • Store Strawberry Pie covered in the fridge for up to 5 days.
 
  • Nutrition: the provided nutritional information is an estimate per serving  for the entire pie. Please read my Nutrition Disclaimer for more information.
Calories: 3426kcalCarbohydrates: 378gProtein: 47gFat: 197gSaturated Fat: 121gPolyunsaturated Fat: 10gMonounsaturated Fat: 51gTrans Fat: 7gCholesterol: 665mgSodium: 1398mgPotassium: 1679mgFiber: 22gSugar: 115gVitamin A: 6196IUVitamin C: 406mgCalcium: 392mgIron: 18mg
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