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Make this super simple and delicious vegan strawberry pie with fresh or frozen berries and pre-made dough for a fuss-free, crowd-pleasing dessert!
Easy Baked Strawberry Pie With Fresh or Frozen Berries
Enjoy the delicious spring/summer flavor of juicy strawberries year-round with this simple strawberry pie recipe using fresh or frozen strawberries. Even better, by using pre-made dough, this baked strawberry pie is a cinch to throw together.
All you need are 5-6 ingredients and about 10 minutes of hands-on prep. Plus, there’s no par-baking, pre-boiling, baking beans, or gelatin necessary – and we’ve never had issues with a soggy pie crust!
Once baked, this easy strawberry pie has a perfectly crispy, ‘buttery’ pastry that encases a juicy strawberry filling that really allows the fruit’s flavor to shine. It’s a simple, crowd-pleasing dessert for BBQs, potlucks, or family dinner.
Best of all, by simply checking the ingredients of the pre-made dough, this easy recipe for strawberry pie can be vegan and/or gluten-free – just like our vegan coconut pineapple pie, peach mango pie, and apple-pear pie. You might also enjoy this strawberry bread and strawberry upside down cake too!
The Ingredients
You may also be able to use a sugar alternative (like erythritol) to make sugar-free strawberry pie. However, a small amount of extra thickener may be required.
What could I add to Strawberry Pie for More Flavor?
- Vanilla extract: Instead of or alongside the spices for warmth.
- Citrus: A small amount of lemon, lime, or orange juice adds subtle brightness to the strawberry pie filling. For enhanced citrusy flavor, add a teaspoon of citrus zest.
- Almond extract: Just a few drops are super complementary with the strawberries.
- Other spices: E.g., a small pinch of ginger (or even some finely chopped candied ginger) and/or cardamom will enhance the warm flavor depth.
- Crumble topping: Make this strawberry pie with crumble topping like our peach crumb pie or berry crumb pie instead of pie crust, if preferred.
You can also make fresh strawberry pie with other fruit. We’ve already shared a recipe for blueberry strawberry pie. Other popular flavors include strawberry apple pie, strawberry rhubarb pie, peach strawberry pie, and strawberry cherry pie.
How to Make Strawberry Pie
- First, prepare the dough according to its package instructions (usually leaving it to come to room temperature before rolling it out). Then, preheat the oven to 375F/190C and grease a pie pan.
- While the oven preheats, rinse, hull, and slice the strawberries.
If you’re using frozen strawberries, there’s no need to thaw them first, but you will probably need an additional 1-2 tablespoons of cornstarch to thicken the filling.
- Transfer the berries to a large bowl with all the strawberry pie filling ingredients. Mix well, and then set aside.
- Next, roll out a layer of pie dough and press it into the pie pan, trimming excess.
- Pour the strawberry filling into the crust, then place the second piece of pie dough over that, trim it, and pinch or crimp the edges to seal the pie.
Alternatively, cut the dough into strips for a lattice pie or experiment with your decorations and designs of choice. Don’t omit ventilation, though.
- Use a sharp knife to cut slits/X into the top of the pie (for ventilation), then sprinkle it with more brown sugar and cover the edges of the pie with aluminum foil.
- Bake the pie for 30 minutes, covering it entirely with foil if it browns too much. Then remove any foil and bake for 10 more minutes.
- Finally, allow the baked strawberry pie to rest on a wire cooling rack for at least 5 hours to allow the filling to set before serving.
FAQs
Yes, you can absolutely make a strawberry pie with frozen strawberries and add an extra 2-3 tbsp cornstarch OR leave them to thaw and drain all the excess liquid first.
The cornstarch and flour will naturally thicken the fruit juices while it bakes. However, there is still some ‘sauceyness’. For thicker strawberry pie filling, first, simmer it on the stovetop until thickened before adding it to the crust.
There are several reasons it may end up runny. E.g., if you haven’t baked it for long enough or left it for long enough to cool. When using frozen strawberries, you’ll either need more starch or to thaw and fully drain them.
Pro Recipe Tips
- To avoid soggy pie crust: Use enough cornstarch/flour (adding 2-3 tbsp when using frozen berries) and ventilate the pie. You can further avoid sogginess by sprinkling a layer of breadcrumbs before pouring in the strawberry pie filling.
- Leave it to rest: During this time, the filling will thicken and set, so it’s easy to slice and serve without leaking all over the place.
- To adjust the texture: Mash some strawberries and leave some in chunkier bits for textural difference.
- To make mini strawberry pies: Divide the pastry and filling between a muffin tin and bake for 30-35 minutes.
Serving Recommendations
You can enjoy a slice of this baked vegan strawberry pie alone or with:
- Dairy-free whipped cream
- Dairy-free yogurt
- Vegan vanilla custard
- A scoop of nice cream – like vanilla, coconut, or caramel
- Caramel sauce
- A garnish of fresh mint
Storage Instructions
Leave the baked strawberry pie to cool and store leftovers in the refrigerator for 4-5 days. However, the bottom crust will become soggier as it sits. I use this tupperware for my pies, and I use these labels to keep track of expiration.
It also freezes well for 3-4 months – wrap it well with plastic wrap to avoid freezer burn. Allow the frozen strawberry pie to thaw in the refrigerator overnight before serving.
To reheat the pie, pop the entire dish in the oven at 350F/175C for 20-25 minutes. Individual portions will also reheat in the microwave for 1-2 minutes.
Easy Strawberry Pie
Ingredients
- 2 premade pie crusts
- 3 pounds of fresh strawberries, sliced
- ½ cup + 2 tablespoons of brown sugar, plus more for garnish
- ¼ cup of all-purpose flour
- ¼ cup of cornstarch
- 1 teaspoon of cinnamon (optional)
- ½ teaspoon of nutmeg (optional)
Instructions
- Prepare the crust according to package instructions. Preheat the oven to 375 degrees F.
- In a large bowl, mix the strawberries, sugar, flour, cornstarch, and cinnamon and nutmeg (if using). Mix well and set aside.
- Place crust in a pie pan, fill with the strawberry mixture. The strawberries should almost spill out.
- Cover the pie with the other crust. Pinch the edges to seal the pie. Cut a small slit in the top of the pie (this is very important for ventilation). Sprinkle brown sugar on top as garnish and for a sweet crunch.
- Cover the edges of the pie with a long piece of aluminum foil and bake for 30 minutes. If the top of the pie begins to darken too much, remove from the oven, cover with foil and place it back in the oven. Remove the aluminum foil from the edges and bake for 10 more minutes.
- Allow pie to sit on a cooling rack for at least 5 hours before serving.
Notes
- To avoid soggy pie crust: Use enough cornstarch/flour (adding 2-3 tbsp when using frozen berries) and ventilate the pie. You can further avoid sogginess by sprinkling a layer of breadcrumbs before pouring in the strawberry pie filling.
- Leave it to rest: During this time, the filling will thicken and set, so it’s easy to slice and serve without leaking all over the place.
- Avoid glass bakeware: Metal/ceramic work as better conductors for even braking.
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This Easy Strawberry Pie recipe is so delicious. Definitely a keeper!
Right?! So sweet and delicious!
You don’t mention the pie crust in the ingredient list. Also, there is rhubarb in the ingredient list. Might want to edit that out.
I’m excited to find a strawberry pie recipe that doesn’t use gelatin. Can’t wait to make it! 🙂
Thank you so much for catching that! Enjoy 🙂
So yummy!