When summer arrives, so do the vibrant and juicy fresh strawberries, making it the perfect time to indulge in a classic dessert: Old-Fashioned Strawberry Pie. This delightful pie combines the sweet and tart flavors of ripe strawberries with a flaky, homemade pie crust, creating a comforting dish that evokes nostalgia and warmth. With its roots deeply embedded in traditional American desserts, this pie is not just a treat; it’s a celebration of seasonal fruit and family gatherings. Imagine sitting on the porch with a slice of this pie, the sun shining, and laughter filling the air. It’s a timeless dessert that has been cherished for generations.

Ingredients

To make this delicious Old-Fashioned Strawberry Pie, gather the following ingredients: You can learn more about this topic.

• For the Pie Crust:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter, chilled and cut into small cubes
  • 4 to 5 tablespoons ice water
• For the Strawberry Filling:
  • 4 cups fresh strawberries, hulled and halved
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
• For Topping:
  • Whipped cream (optional)

Ensure the strawberries are fresh, as their flavor is the star of this pie. You can substitute the sugar with a sugar alternative if desired, but the traditional sweet flavor is best showcased with granulated sugar. Check out our related guide for more tips.

Steps / Instructions

1. Prepare the Pie Crust: In a mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat Your Oven: Preheat the oven to 425°F (220°C).
3. Roll Out the Dough: On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges and crimp the edges for a decorative finish.
4. Blind Bake the Crust: To prevent a soggy bottom, blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes until the edges are lightly golden. Remove the weights and parchment, then bake for an additional 5 minutes until the bottom is set. Let it cool.
5. Make the Strawberry Filling: In a medium bowl, combine the halved strawberries, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Gently toss to coat the strawberries and let the mixture sit for about 15 minutes to release their juices.
6. Fill the Pie Crust: Pour the strawberry mixture into the cooled pie crust, spreading it evenly. If desired, top with extra strawberry halves or a sprinkle of sugar for garnish.
7. Bake the Pie: Reduce the oven temperature to 350°F (175°C) and bake the pie for 30-35 minutes, until the filling is bubbly and the crust is golden brown. A visual cue for doneness is when the filling starts to ooze out slightly.
8. Cool and Serve: Allow the pie to cool completely at room temperature for at least 2 hours before slicing. This cooling time helps the filling to set properly. Serve slices with a dollop of whipped cream, if desired.

Tips & Tricks

For the best results with your Old-Fashioned Strawberry Pie, consider the following tips:

• Use Fresh Strawberries: The quality of your strawberries greatly affects the flavor. Opt for ripe, seasonal berries for a naturally sweet taste.
• Make-Ahead Option: You can prepare the pie crust in advance and freeze it for up to a month. Thaw it in the refrigerator before using.
• Avoid Soggy Crust: Blind baking the crust is crucial to avoid a soggy bottom. Ensure it’s fully baked before adding the filling.
• Storage: Store any leftovers covered in the refrigerator for up to 3 days. If the crust begins to soften, reheat in the oven before serving.
• Common Mistakes: Avoid overmixing the pie crust, which can lead to a tough texture. Also, don’t skip the cooling time, as it helps the filling set properly.

Variations

If you want to customize your Old-Fashioned Strawberry Pie, consider adding a twist:

• Berry Medley: Mix in other berries, such as blueberries or raspberries, for a delightful berry combination.
• Chocolate Drizzle: For an indulgent treat, drizzle melted chocolate over the pie before serving.
• Vegan Version: Use coconut oil in place of butter for the pie crust and substitute the whipped cream with coconut cream.

Old-Fashioned Strawberry Pie

★★★★★ 5 from 1 vote

Course: Dessert Cuisine: American Difficulty: Easy

🍽️

Servings

8

⏱️

Prep Time

30 min

🍳

Cook Time

35 min

🔥

Calories

—

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This delightful pie combines the sweet and tart flavors of ripe strawberries with a flaky, homemade pie crust, creating a comforting dish that evokes nostalgia and warmth.

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Ingredients

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, chilled and cut into small cubes
• 4 to 5 tablespoons ice water
• 4 cups fresh strawberries, hulled and halved
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Whipped cream (optional)

Directions

1.

In a mixing bowl, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt. Add the chilled butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2.

Preheat the oven to 425°F (220°C).

3.

On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges and crimp the edges for a decorative finish.

4.

To prevent a soggy bottom, blind bake the crust. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes until the edges are lightly golden. Remove the weights and parchment, then bake for an additional 5 minutes until the bottom is set. Let it cool.

5.

In a medium bowl, combine the halved strawberries, ¾ cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ¼ teaspoon salt. Gently toss to coat the strawberries and let the mixture sit for about 15 minutes to release their juices.

6.

Pour the strawberry mixture into the cooled pie crust, spreading it evenly. If desired, top with extra strawberry halves or a sprinkle of sugar for garnish.

7.

Reduce the oven temperature to 350°F (175°C) and bake the pie for 30-35 minutes, until the filling is bubbly and the crust is golden brown.

8.

Allow the pie to cool completely at room temperature for at least 2 hours before slicing. Serve slices with a dollop of whipped cream, if desired.