The first time I baked this double-crusted strawberry pie, the kitchen smelled like a summer market and the first slice disappeared before it cooled. It’s a classic two-crust fruit pie: bright, juicy strawberries held together with a lightly thickened filling and a golden, flaky top. This recipe is one to pull out for weekend baking, potlucks, or when you want a nostalgic dessert that isn’t fussy. If you enjoy comforting, pie-forward recipes, you might also like the rich and creamy take on pot pie in creamy chicken pot pie soup.
Why you’ll love this dish
This pie balances fresh strawberry flavor with a crisp, buttery crust. The double crust keeps the filling contained and gives every slice a satisfying contrast of flaky pastry and tender fruit. It’s quick to assemble, needs minimal ingredients, and works well whether you use store-bought crusts or your own.
"A simple summer pie that tastes like strawberry jam but with real fruit and the best flaky top crust — every guest asked for seconds."
This is perfect for backyard gatherings, a Sunday dessert, or when you want to celebrate ripe strawberries at their peak. It’s also kid-friendly and easily doubled for a crowd.
Preparing Double Crusted Strawberry Pie
Start by preheating the oven and prepping your berries. The process is straightforward: macerate strawberries with sugar and cornstarch, line a pie dish with one crust, fill and dot with butter, cover with the second crust, egg wash, and bake. Expect about 15 minutes active prep and 45–50 minutes baking time, plus at least two hours to cool so the filling sets.
What you’ll need
- 2 cups fresh strawberries, hulled and sliced (about 8–10 medium strawberries)
- 1 cup granulated sugar
- 2 tablespoons cornstarch (or arrowroot for a clearer glaze)
- 1 tablespoon lemon juice (fresh preferred)
- 1 teaspoon vanilla extract
- 1 tablespoon butter, diced into small pieces
- 1 package pie crusts (store-bought or homemade; two 9-inch crusts)
- 1 egg, beaten (for egg wash)
Notes and substitutions:
- Use a little less sugar if your strawberries are exceptionally sweet.
- Cornstarch gives a glossy, slightly thickened filling; tapioca or quick-cooking tapioca powder also works but needs slightly longer to thicken.
- If you prefer a rustic top, braid or lattice the top crust instead of using a full cover.
Step-by-step instructions
- Preheat your oven to 425°F (220°C). Place the oven rack in the lower third to help the bottom crust bake through.
- In a medium bowl, toss the sliced strawberries with the sugar, cornstarch, lemon juice, and vanilla. Let the mixture sit for 10 minutes so the berries release their juices and the cornstarch begins to absorb liquid.
- Roll out one pie crust and gently fit it into a 9-inch pie dish. Press to remove air pockets and crimp the dough up the sides.
- Pour the strawberry mixture into the prepared crust. Spread evenly and dot the top with the diced butter.
- Roll out the second crust and place it over the filling. Trim any excess dough, press the edges together, and crimp or flute to seal. Cut several slits in the top crust to vent steam; a few small slits or a decorative pattern both work.
- Brush the top crust with the beaten egg to promote a shiny, golden finish. If you like, sprinkle a teaspoon of sugar on top for extra sparkle.
- Bake on the lower rack for 45 to 50 minutes, until the crust is deep golden and the filling is bubbling through the vents. Remove the pie and let it cool on a rack for at least two hours so the filling sets before slicing.
Best ways to enjoy it
Serve slices slightly warm or at room temperature. Top each piece with a scoop of vanilla ice cream, a dollop of softly whipped cream, or a spoonful of crème fraîche. For presentation, add a few fresh whole berries and a sprig of mint. Pair with a light coffee or herbal tea; the goal is a simple, fresh pairing that complements the sweet-tart filling.
Storage and reheating tips
Keep leftover pie wrapped loosely in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat slices on a baking sheet at 300°F (150°C) for 8–10 minutes to revive the crust; avoid microwaving if you want to keep the pastry crisp. To freeze, wrap the whole cooled pie tightly in plastic wrap and foil, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Safe handling tip: because this pie uses fresh fruit, refrigerate any uneaten slices promptly and do not leave at room temperature for more than 2 hours.
Helpful cooking tips
- Blind-bake is not necessary here, but docking (pricking) the bottom crust slightly before filling helps prevent large air pockets.
- Chill your pie plate in the fridge for 10 minutes before assembling if your kitchen is warm; cooler dough keeps the crust flakier.
- If the edges brown too fast, tent them loosely with foil partway through baking.
- Use a metal pie plate if you want a slightly crisper bottom; glass takes longer to heat through.
- If your filling seems runny after baking, let it cool fully—the cornstarch finishes setting as the pie cools.
If you like switching between sweet and savory pie projects, consider trying other comforting pie recipes such as hearty comforting chicken pot pie soup for a savory change of pace.
Creative twists
- Mixed-berry: Replace half the strawberries with blueberries or raspberries.
- Lattice top: Weave strips of dough for an elegant look and more steam release.
- Citrus boost: Add a teaspoon of orange zest to the filling for added brightness.
- Vegan: Use a plant-based butter and an egg substitute (like aquafaba or a thin maple syrup wash) for the crust finish.
- Gluten-free: Use a gluten-free pie crust and 1.5 tablespoons arrowroot instead of cornstarch.
FAQ
How long does this pie take from start to finish?
Active prep is about 15 minutes. Baking takes 45 to 50 minutes, and cooling requires at least two hours. Plan for roughly 3 hours total to be safe, most of which is hands-off cooling time.
Can I use frozen strawberries?
Yes, but thaw and drain them first to remove excess liquid. Toss the thawed berries with a bit more cornstarch to compensate for the extra moisture, then proceed with the recipe.
How do I prevent a soggy bottom crust?
Bake on the lower rack, use a metal pie plate if possible, and avoid overfilling. Letting the pie cool completely helps the filling set. You can also brush the bottom crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.
Can I make this pie ahead of time?
You can assemble the pie and refrigerate it, covered, for up to 24 hours before baking. Alternatively, bake and then freeze the cooled pie; thaw overnight in the fridge before serving.
Double Crusted Strawberry Pie
Ingredients
Method
- Preheat your oven to 425°F (220°C). Place the oven rack in the lower third to help the bottom crust bake through.
- In a medium bowl, toss the sliced strawberries with the sugar, cornstarch, lemon juice, and vanilla. Let the mixture sit for 10 minutes.
- Roll out one pie crust and fit it into a 9-inch pie dish, pressing out air pockets.
- Pour the strawberry mixture into the prepared crust, spreading evenly. Dot with diced butter.
- Roll out the second crust and place it over the filling. Trim excess dough, press edges together, and crimp or flute.
- Cut slits in the top crust to vent steam, then brush with the beaten egg and sprinkle with sugar if desired.
- Bake on the lower rack for 45 to 50 minutes, until the crust is golden and filling bubbles through the vents.
- Let the pie cool on a rack for at least two hours before slicing.
