Easy Fresh Strawberry Pie Recipe — No Jello Homemade Crust

Easy Fresh Strawberry Pie Recipe — No Jello Homemade Crust

This easy fresh strawberry pie recipe is made with no jello, a homemade flaky crust, and a perfectly set cornstarch filling — the only strawberry pie recipe you will ever need.

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Course: Dessert

Cuisine: American

Keyword: fresh strawberry dessert, homemade pie crust, spring/summer dessert, make-ahead

Prep Time: 30

Cook Time: 1

Chilling & Cooling Time: 6

Total Time: 7 30

Servings:

Notes

Ingredients

Pie Crust

2 1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup cold shortening
4–6 tablespoons ice water

Strawberry Filling

6 cups fresh strawberries, hulled & sliced
1/3 cup cornstarch
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Egg Wash

1 large egg
Coarse sugar, for sprinkling

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour, sugar, and salt with a whisk.
Cut the butter into the flour mixture using a pastry blender (or forks and your hands) until small pieces form. Repeat the process with the shortening until both fats resemble pea-sized bits. The mixture will still look crumbly at this stage.
Gradually add ice water, 1 tablespoon at a time, gently mixing with a spatula or spoon. Stop adding water once the dough begins to come together—avoid making it sticky.
Shape the dough into a ball, ensuring any loose flour is incorporated. Divide it into two equal portions, flatten each into a disk about 1/2 inch thick, wrap in plastic, and refrigerate for at least 3 hours.

Make the Filling

In a large bowl, combine the sliced strawberries, cornstarch, white sugar, brown sugar, cinnamon, lemon juice, and salt.

Mix gently until the strawberries are evenly coated.

Assemble the Pie

Preheat the oven to 400°F (200°C).

Take one chilled dough disk and roll it out on a floured surface into a 12-inch circle. Start rolling from the center outward. If the dough is too firm, let it sit for about 10 minutes.

Transfer the rolled dough into a glass or ceramic pie dish.

Add the strawberry mixture to the crust, leaving behind any excess liquid in the bowl to prevent a soggy pie. Place the pie in the refrigerator while preparing the top crust.

Roll out the second dough disk into another 12-inch circle. Slice it into strips about 1/2–3/4 inch wide.

Lay 4–5 strips across the pie in one direction, then weave another 4–5 strips across them to create a lattice pattern.

Trim any extra dough around the edges, fold the edges inward, and crimp with your fingers or a fork.

Finish and Bake

In a small bowl, whisk the egg and brush it over the top crust. Sprinkle with coarse sugar.

Bake at 400°F for 20 minutes, then reduce the temperature to 375°F (190°C) and continue baking for another 40 minutes.

After the first 20 minutes, cover the crust edges with foil or pie guards if they begin to brown too quickly.

Cool Before Serving

Allow the pie to rest at room temperature for at least 3 hours so the filling can set properly.

Notes

Store-bought pie dough can be used instead of homemade (just make sure it’s for a double crust).
Dough can be refrigerated for up to 5 days.
This pie can be made a day ahead—once cooled, cover loosely with foil and refrigerate. Store leftovers in the fridge.

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