Is there anything more delightful than the vibrant, fruity aroma of fresh strawberries wafting from the oven? This Strawberry Pie with Strawberry Crust takes the classic dessert to the next level by incorporating freeze-dried strawberries into the crust itself, creating a naturally pink, subtly sweet base that’s as gorgeous as it is delicious. Paired with a juicy, sweet strawberry filling and topped with a golden, flaky lattice crust, this pie is the epitome of summer bliss. Whether you’re making it for a family gathering, a picnic, or just because you have a craving, it’s a guaranteed showstopper.
I first stumbled across the idea of adding freeze-dried fruit to pie dough when trying to make my niece’s birthday dessert extra special. She adores anything pink and fruity, and this pie became an instant hit! Over time, it’s become a family favorite, and every spring when strawberries are at their peak, this recipe makes its way into our kitchen. The combination of the buttery crust, vibrant color, and the fresh, tangy-sweet filling is irresistible—and I’m confident you’ll feel the same way.
Why You’ll Love This Strawberry pie Recipe
First, let’s talk about that strawberry crust. Adding freeze-dried strawberries to the dough not only gives it a stunning pink hue but also infuses it with a burst of fruity flavor. It’s like a strawberry shortcake but elevated. Plus, the crust is easy to work with and bakes up perfectly flaky.
The filling is just as special. Fresh, juicy strawberries shine here, with a little lemon juice to brighten their flavor and just the right amount of sugar to sweeten them. The addition of cornstarch ensures the filling thickens beautifully while maintaining the fruit’s natural texture.
And let’s not forget the versatility! This pie can be made as simple or intricate as you like. Feeling adventurous? Go for the classic lattice design. Short on time? Skip the lattice and opt for a solid top crust. Either way, the results are stunning and utterly delicious.
This recipe is perfect for both beginners and seasoned bakers. The step-by-step process is straightforward, and the ingredients are pantry staples (with a fun twist, thanks to the freeze-dried strawberries). It’s an excellent choice for making ahead of time, so you’re never scrambling before dessert.
Preparation Time and Servings
- Total Time: 1 hour 30 minutes (including chilling time)
- Servings: 8 slices
- Calories per serving: ~320
Ingredients of this Strawberry pie recipe
The Strawberry Crust:
- ½ cup freeze-dried strawberries (about 1 oz)
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ cup ice water
The Filling:
- 5 cups fresh strawberries, hulled and halved
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup granulated sugar (adjust to taste, depending on the sweetness of your strawberries)
- 2 tablespoons cornstarch
Finishing:
- 1 egg white + 1 tablespoon water (for egg wash)
- 2 tablespoons sanding sugar or granulated sugar
Step-by-Step Instructions to make this Strawberry pie recipe
1. Prepare the Strawberry Crust
Start by making the star of the show—the pink crust. In a food processor, pulse the freeze-dried strawberries until they turn into a fine powder. Add the flour, sugar, and salt, and pulse a few times to combine.
Next, add the cubed butter and pulse until the mixture resembles coarse crumbs, with pea-sized pieces of butter scattered throughout. This is what creates a flaky crust. Slowly drizzle in the ice water, one tablespoon at a time, pulsing between additions until the dough just comes together. Be careful not to overmix!
Turn the dough out onto a clean surface and gently form it into two disks. Wrap each disk in plastic wrap and chill for at least 30 minutes (or up to 24 hours if you’re prepping ahead).
2. Make the Strawberry Filling
While the dough chills, prepare the filling. In a large bowl, toss the halved strawberries with the lemon juice and vanilla extract. In a small bowl, mix the sugar and cornstarch together to ensure there are no lumps. Sprinkle the sugar mixture over the strawberries and toss gently to coat. Let the mixture sit for about 15 minutes, allowing the strawberries to release some of their juices.
3. Assemble the Pie
Preheat your oven to 425°F (220°C).
Roll out one of the chilled dough disks on a lightly floured surface to about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it into the bottom and up the sides. Trim any excess dough, leaving about a ½-inch overhang.
Pour the strawberry filling into the prepared crust, making sure it’s evenly distributed. Set aside.
Roll out the second dough disk and cut it into strips to create a lattice top. Weave the strips over the filling, then trim the edges and crimp to seal. If you prefer, you can skip the lattice and use the second dough disk as a solid top crust, cutting a few slits for ventilation.
Brush the top crust with egg wash and sprinkle with sanding sugar for a sparkling finish.
4. Bake the Pie
Place the pie on a baking sheet to catch any drips, and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 375°F and continue baking for another 30–35 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool completely on a wire rack before slicing. This allows the filling to set and ensures clean slices.
How to Serve this Strawberry pie recipe
This Strawberry Pie is delicious on its own, but it pairs beautifully with a few extras:
- Serve with a scoop of vanilla ice cream for the ultimate dessert.
- Add a dollop of freshly whipped cream for a light and creamy touch.
- Sprinkle some chopped fresh mint on top for a hint of freshness.
Tips for Success
- Chill the Dough: Keeping the dough cold ensures a flaky crust. If it starts to soften while rolling out, pop it back in the fridge for 10 minutes.
- Drain the Filling: If your strawberries are particularly juicy, drain off some excess liquid before adding the filling to avoid a soggy crust.
- Even Slices: Use a sharp knife or a pie server for clean slices. Wipe the blade between cuts for a polished presentation.
- Double the Recipe: Make two pies at once—one to enjoy now and one to freeze for later!
- Customize It: Add rhubarb, blueberries, or even raspberries to the filling for a fun twist.
Strawberry pie Recipe Variations
This recipe is versatile, and you can easily adapt it to suit your preferences or dietary needs:
- Gluten-Free: Use a 1:1 gluten-free flour blend in the crust.
- Dairy-Free: Substitute the butter with a plant-based alternative, like vegan margarine.
- Sugar-Free: Replace the sugar with a natural sweetener, like stevia or monk fruit.
Storage and Freezing
To store leftovers, cover the pie tightly with plastic wrap or foil and refrigerate for up to 3 days. Reheat individual slices in the microwave or enjoy them cold.
To freeze, wrap the baked pie in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To reheat, thaw the pie overnight in the refrigerator, then warm it in a 350°F oven for 15–20 minutes.
Special Equipment for this Strawberry pie recipe
- A food processor for making the crust. If you don’t have one, a pastry cutter or even your hands will work.
- A 9-inch pie plate, preferably glass or ceramic.
- A pastry brush for applying the egg wash.
FAQ
Can I use frozen strawberries?
Yes, but thaw them first and drain any excess liquid to prevent the filling from being too runny.
What if I don’t have freeze-dried strawberries?
You can skip them and use a regular pie crust, but the pink color and strawberry flavor in the crust will be missed!
Can I make the pie ahead of time?
Absolutely. You can make and chill the dough up to two days in advance or bake the pie the day before serving.
How do I prevent a soggy bottom crust?
Blind bake the bottom crust for 10 minutes before adding the filling, or brush it with a thin layer of egg white.
This Strawberry Pie with Strawberry Crust is a true celebration of spring and summer flavors. I can’t wait for you to try it! Let me know how it turns out by leaving a comment or tagging me in your pie photos. Happy baking!
Print
Strawberry Pie with Strawberry Crust – Fresh and Flaky
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Strawberry Pie with Strawberry Crust is a fresh, fruity twist on a classic dessert. With a naturally pink, buttery crust made from freeze-dried strawberries and a juicy, sweet filling, this pie is both eye-catching and delicious. Perfect for spring and summer celebrations, this recipe is a crowd-pleaser for any occasion.
Ingredients
For the Crust:
- ½ cup freeze-dried strawberries
- 2½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- ¼ cup ice water
For the Filling:
- 5 cups fresh strawberries, hulled and halved
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- 2 tablespoons cornstarch
For Finishing:
- 1 egg white + 1 tablespoon water (egg wash)
- 2 tablespoons sanding sugar or granulated sugar
Instructions
- Pulse freeze-dried strawberries into a powder and mix with flour, sugar, and salt in a food processor. Add butter and pulse until crumbly, then gradually add water until dough forms. Chill for 30 minutes.
- Toss strawberries with lemon juice, vanilla, sugar, and cornstarch. Let sit for 15 minutes.
- Roll out one dough disk to line a 9-inch pie plate. Add strawberry filling.
- Roll out the second dough disk and create a lattice top. Seal and crimp edges.
- Brush with egg wash, sprinkle sugar, and bake at 425°F for 15 minutes. Lower to 375°F and bake for 30–35 minutes. Cool before serving.
Notes
- Blind bake the crust for 10 minutes for extra crispiness.
- Customize the filling by adding rhubarb, blueberries, or raspberries.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American