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Strawberry Pie | Can't Stay Out of the Kitchen | This old-fashioned #vintage #recipe for #StrawberryFruitPie can't be beat! It uses a #HomemadePieCrust so the #PieCrust is flaky & delicious. If you enjoy #strawberries, you'll love this fantastic #StrawberryDessert. #pie #fruit #StrawberryPie

Strawberry Pie

Teresa Ambra
Strawberry Pie is one of my favorite old-fashioned, vintage recipes in our family collection from Mom and Grandma. It uses a Homemade Pie Crust and is chocked full of fresh strawberries. Wonderful dessert for family dinners or special occasions like the Fourth of July, Christmas, Valentine's Day or Mother's Day. It's festive, beautiful and absolutely scrumptious.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Dessert, Pies
Cuisine American
Servings 8
Calories 412 kcal

Equipment

  • 1 9-inch pie plate
  • 1 colander
  • 1 sharp knife to cut berries
  • 1 large mixing bowl
  • 1 wooden spoon
  • measuring cups
  • measuring spoons

Ingredients
  

  • 5 cups strawberries sliced (about 1 1/4 lbs.)
  • 1 1/4 cups granulated sugar
  • 1/2 cup unbleached all-purpose flour (bleached flour toughens baked goods)
  • 3 tbsp. salted butter softened and cut in slivers
  • 2 pie shells for top and bottom layer

Instructions
 

  • Wash berries; trim stems.
  • Slice strawberries and put in a large mixing bowl.
  • Add sugar and flour and stir to combine.
  • Allow strawberries to juice down for about 20-30 minutes.
  • Stir once or twice during this period.
  • Meanwhile, roll out pie crust.
  • Place bottom crust in a 9-inch deep-dish pie plate.
  • Roll out top crust.
  • Sliver the butter and place in small dabs into the bottom crust.
  • Pour strawberry filling into bottom crust.
  • Layer with top crust. Layer with top crust.
  • Flute edges and cut slits in the top crust.
  • Bake at 300º for 2 to 2 ½ hours, or at 350° for about 1 to 1 ½ hours or until the juices bubble up thickly through the slits in the crust. 
  • Remove from oven and allow pie to cool completely before slicing and serving.
  • Refrigerate pie after about two days if you still have leftovers.

Notes

NOTE: Undercooking the pie will cause the syrup to be too thin and when you cut into the pie the syrup will not have thickened so the pie will be soupy.
 
NOTE: Don’t allow the strawberries to stay in the bottom crust more than a few minutes before putting the pie into the oven. Otherwise, the crust will become soggy. Have top crust ready to go beforehand.
 
NOTE: Store-bought refrigerated pie crusts work fine for this recipe, although I prefer to make my own.
 
NOTE: You can also make a lattice crust for the top of the pie, if desired.
 
NOTE: You can locate my Homemade Pie Crust with Butter recipe here.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 412kcalCarbohydrates: 65gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 12mgSodium: 211mgPotassium: 189mgFiber: 3gSugar: 36gVitamin A: 150IUVitamin C: 53mgCalcium: 25mgIron: 2mg
Keyword dessert, homemade pie crust with butter, pie, strawberries, strawberry dessert, strawberry pie
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