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Fresh strawberry pie slice with vanilla ice cream on top on a white plate sitting on a white napkin.
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Baked Strawberry Pie Recipe

This baked strawberry pie recipe is a flaky, old fashioned strawberry pie with a lattice crust made with fresh strawberries and is sweetened with sugar and a hint of orange zest. An easy strawberry pie recipe for the summer season.
Prep Time1 hour
Cook Time1 hour 5 minutes
Cool Time4 hours
Total Time6 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: Baked Strawberry Pie
Servings: 10 slices
Author: Michelle

Ingredients

Crust

  • 3 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • 8-10 Tbsp ice water

Strawberry Pie Filling

  • 7 cups fresh strawberries, sliced
  • 1 cup granulated sugar*
  • 2 tsp fresh orange juice
  • 2 tsp orange zest
  • 1 1/2 Tbsp cornstarch
  • 1/3 cup all purpose flour
  • 2 Tbsp unsalted butter, cold and cubed
  • heavy whipping cream or egg wash, for brushing
  • raw sugar, for sprinkling

Instructions

Crust:

  • In a large bowl, mix flour and salt together. Using a fork, pastry cutter, or a standing mixer (on low), cut the butter into the flour, a little at a time, mixing until it resembles coarse crumbs.
  • Add in the ice water, 1 Tbsp at a time, until the dough just comes together. (I used approx. 9 Tbsp.)
  • Turn the dough out onto a lightly floured surface. Shape the dough into 2 balls, then flatten each into the shape of a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Filling:

  • Mix the strawberries, sugar, orange juice, orange zest, cornstarch, and flour together.
  • Set aside.

Assembly:

  • Preheat the oven to 400 degrees and set out your 9” or 10” deep dish pie plate.
  • On a floured surface, roll out 1 pie dough disc into a large circle (about 1/4” thick).
  • Transfer the dough to your pie plate. Cut off any excess dough, making sure to leave about 1/4”-1/2” of overhang (this will help you crimp the edges of your pie).
  • Pour half of the strawberry filling into the pie crust. Dot the filling with the butter cubes. Then, pour the remaining filling on top, spreading in an even layer.
  • Roll out the remaining pie dough disc into a large circle, about 1/4” thick. Using a pizza cutter or a knife, slice the dough into long strips. You will need 10 strips for the lattice crust. (If you can’t get 10 strips, you will need to take the scraps of dough and re-roll and cut them).
  • Place 5 strips on top of the pie. Then, weave the remaining 5 dough strips to make a woven pattern across the crust.
  • Tuck the edges of the pie (including the lattice edges) underneath the bottom of the crust. Then, crimp the edges.
  • Brush the the dough with heavy whipping cream (or egg wash) and sprinkle the top of the dough with raw sugar.
  • Bake for 400 degrees for 15 minutes. Reduce the heat to 375, and continue baking for 45-50 minutes, or until the strawberry filling is bubbling up and the crust is baked.
  • If the pie crust is browning too quickly, use a pie shield or tent a piece of foil over the top.
  • Allow the pie to cool 3-4 hours before slicing. (The filling needs this time to thicken, otherwise it will be runny).

Notes

*You can use anywhere from 3/4 cup - 1 1/4 cups of granulated sugar depending upon how sweet your strawberries are (or even just on your personal taste preference).
**Fruit pies can be stored at room temperature for 1-2 days, or stored in the fridge for longer (as long as they are well covered). I prefer to let my pie cool to room temperature and then refrigetate it until I’m ready to serve.