Baked Strawberry Pie

12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This Baked Strawberry Pie is an easy all-American classic pie bursting with fresh strawberries, sweetened with sugar and cinnamon, baked in a double crust.

If you are fan of nostalgic diner-style desserts like Apple Pie and Blueberry Pie, you are going love this easy Strawberry Pie recipe. For more classics, and some with modern twists, check out our Pie and Pastry Recipes section.

Slice of Strawberry Pie on Plate


Pies are one of those comforting desserts that are easy recipes to make with only a few ingredients. I love fruit filled pies and using seasonal fruits and berries. Now that we are heading into spring, it’s time for fresh berries like strawberries and blackberries.

This Strawberry Pie recipe is perfect as the weather is still not quite warm and you are looking for a burst of sunshine. It also looks gorgeous, so you can serve it as a dessert for Easter. If you have an extra pie crust, use a cookie cutter in cute shapes to cut decorations for the top of your pie.

I used fresh strawberries for this pie, however you can use frozen strawberries for this pie. The texture will be different and I suggest adding a tablespoon of cornstarch to balance out the extra moisture from the frozen berries. Make sure you thaw them and drain well before making your strawberry mixture.

To slice your strawberries easily, simply cut a V into the top to remove the stems. Slice long ways in thin, about a ¼ inch wide, pieces. If you decide to make a single crust pie, layer your strawberries, start around the edges in a circular pattern and work inwards.

How to keep your pie crust from getting soggy:

To make sure your pie shell is completely cooked on the bottom, you can blind bake it for 15 minutes. This means bake an empty pie shell for 15 minutes before taking out and adding your filling to bake as usual. You can also bake your pie on the lowest shelf on a sheet pan.



  • Prepare Crust: Line a pie tin with a pie crust.
  • Add Filling: Mix sliced strawberries with sugar and cinnamon, then pour into pie crust.
  • Cover with Second Crust: Cover the pie with the second crust and crimp the edges around the first pie crust. Brush the crust with the egg-milk mixture and sprinkle with coarse sanding sugar.
  • Bake: Bake at 425 degrees for 30 minutes, then reduce temperature to 375 degrees and bake for an additional 30 minutes.
  • Cool: Allow to cool for 30 minutes before serving.

Strawberry Pie on Pie Plate with Slice Removed


  • Crust: If you don’t have a pie crust available or want a different flavor, this Strawberry Pie would taste delicious with a Graham Cracker Crust
  • Topping: Top your fresh Strawberry Pie with some easy, homemade Whipped Cream or Vanilla Ice Cream.
  • Berries: Mix in some blueberries or raspberries to make a mixed berry pie. Use a couple tablespoons of lemon juice to bring out the tartness of the berries.
  • Crumble: Instead of the second pie crust, try topping your pie with a brown sugar crumble. Mix flour, brown sugar, granulated sugar, butter together to a crumble texture, sprinkle on top and bake as usual.
  • Cream Cheese: Give your pie creamy bites by cutting up a block of cream cheese into tiny pieces and mix into your strawberry filling.


  • Why do you cool pie? As much as we’d all love to dig into Strawberry Pie fresh from the oven, it’s important to allow it to cool for at least 30 minutes. The filling reaches above boiling point as it cooks, so you don’t want a mouthful of lava to ruin that first bite.
  • How to slice a fruit pie nicely? If you are serving a fruit filled pie for nice dinner or event, you might be concerned about the filling falling out when you cut a warm pie. Instead, allow fruit pie to cool completely for 2 hours before slicing. 
  • How to thicken Strawberry Pie? It is important that the strawberry mixture of your pie reaches a boiling point in order for the filling to thicken. You should be able to see the filling boiling at the slits cut into your top crust. I used flour as a thickening agent, but you can also use cornstarch or strawberry gelatin although that will affect the flavor.




  • Serve: Baked Strawberry Pie is okay at room temperature for up to 2 days, covered tightly with foil or plastic wrap.
  • Store: Keep your pie fresh longer by wrapping tightly and storing in the refrigerator for 4 days.
  • Freeze: Freeze your pie uncovered for 1 hour. Then wrap tightly with plastic wrap and keep in freezer to up to 4 months.

Strawberry Pie on Baking Sheet

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Baked Strawberry Pie

This Baked Strawberry Pie is an easy all-American classic pie bursting with fresh strawberries, sweetened with sugar and cinnamon, baked in a double crust.
Yield 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 6 cups fresh strawberries , about 1 ¾ pounds
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 2 pie crusts
  • 1 large egg
  • 1 tablespoon whole milk
  • 1 tablespoon coarse sanding sugar


  • Preheat oven to 425 degrees.
  • Line pie plate with first pie crust and put in the refrigerator to stay cold.
  • Slice all your strawberries and toss with sugar, flour and cinnamon.
  • Pour mixture into the pie plate and cover with second pie crust.
  • Fold the edges of the second crust under the edges of the first one, crimping them together.
  • Cut two large slits into the top of the pie crust.
  • Beat egg and milk together and brush it onto the pie crust.
  • Sprinkle coarse sanding sugar over the top pie crust.
  • Bake for 30 minutes, reduce the temperature to 375 degrees and bake for an additional 30 minutes. If the crust starts to burn, tent the pie with aluminum foil.
  • Let cool for 30 minutes before serving.


Calories: 209kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 124mg | Potassium: 148mg | Fiber: 2g | Sugar: 13g | Vitamin A: 34IU | Vitamin C: 42mg | Calcium: 21mg | Iron: 1mg
Keyword: Baked Strawberry Pie

Baked Strawberry Pie Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Awesome! I used 1/4 cup sugar and relied on the natural berry sweetness. It was delicious. Will be my 1’st go to recipe for strawberry pie. Do I measure same amount of fruit for other fruit pies?

  2. It was not clear in any of the recipes if the crust is baked first, or for how long before adding the strawberries. After the berries are added, do I bake for another 15 minutes? Or 30 minutes or what? Some of the recipes seem to imply that the crust is just raw before adding the berries. What is the story on that?

    1. There is no need to bake the pie crust first. I only suggested the baking in post in case anyone had issues with a soggy crust. Hope this clears things up.

  3. I like your pie recipes.I now bake all my pies in my large muffin tin use a parchment paper muffin cup and they always come out perfect. My husband love his desserts and it is way easier to serve. Thanks for your recipes.

      1. Yes but make sure to wrap it in a double layer of foil before placing it into the freezer to avoid letting moisture in.

  4. Great recipe. This is perfect for when strawberries are getting close to being too ripe. I have fond memories of my mom making pies similar to this. She usually added rhubarb to the pie filling. It’s great to have a recipe I can count on for this nostalgic pie.

  5. Oh man, this looks so good. I don’t recall ever having a baked strawberry pie but I am going to remedy that situation very soon.