I still remember the first time I cut into a double crusted strawberry pie and watched ruby filling bubble up through a lattice of golden pastry. It’s the kind of dessert that feels both nostalgic and impressively homemade. This recipe turns bright, juicy strawberries into a glossy filling held in a flaky top and bottom crust, perfect for backyard gatherings, weekend baking, or any time you want a simple showstopper. If you enjoy comfort-forward meals and easy weeknight baking, you might also appreciate a hearty savory option like parmesan crusted chicken sheet pan dinner for the main course.
Why you’ll love this dish
This double crusted strawberry pie balances bright fruit with buttery pastry. It’s quick to assemble because the filling cooks inside the pie, the sugar and cornstarch do the thickening work, and a full top crust keeps the juices contained for a photogenic, rustic finish. Serve it for summer barbecues, potlucks, or as a weekend baking project with kids—most steps are simple enough for helpers to join in.
"Sweet, glossy strawberries tucked under a golden crust. Every forkful tastes like summer and homemade care."
Reasons to try it:
- Uses just a handful of everyday ingredients and one package of pie crusts if you’re short on time.
- Crowd-pleasing and kid-approved: bright flavor and familiar texture.
- Easy to scale up for a larger gathering or to make two pies to freeze.
Preparing Double Crusted Strawberry Pie
This is a straightforward build: mix the filling, line the pie dish, add filling, top with the second crust, egg wash, and bake. Expect a short hands-on time for prep, then nearly an hour in the oven while your kitchen fills with a sweet-fruit aroma. The finish requires a mandatory cool-down so the filling sets—plan for at least two hours before serving.
What you’ll need
- 2 cups fresh strawberries, hulled and sliced
- 1 cup granulated sugar (reduce slightly if your berries are very sweet)
- 2 tablespoons cornstarch (for thickening)
- 1 tablespoon lemon juice (brightens the strawberries)
- 1 teaspoon vanilla extract (optional but adds depth)
- 1 tablespoon butter, diced (for richness)
- 1 package pie crusts, store bought or homemade (one for base, one for top)
- 1 egg, beaten for egg wash (gives a glossy golden top)
Ingredient notes:
- If you prefer less sugar, cut to 3/4 cup and taste the filling after it sits for 10 minutes.
- Use fresh, ripe strawberries for best texture; frozen berries release too much liquid unless you thaw and drain them first.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Place a rack in the lower third of the oven.
- In a medium bowl, toss the sliced strawberries with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Let the mixture sit for 10 minutes so the berries macerate and release some juices.
- Roll out one pie crust and fit it gently into a 9-inch pie dish. Press to remove air pockets.
- Pour the strawberry filling into the crust and dot the surface with the diced butter. The butter melts into the filling as it bakes for extra silkiness.
- Roll out the second crust and place it over the filling. Trim excess dough, crimp or seal the edges, and cut a few slits in the top crust so steam can escape.
- Brush the top with the beaten egg. If you like a little sparkle, sprinkle a light dusting of sugar over the egg wash.
- Bake for 45 to 50 minutes, until the crust is golden and the filling is bubbling through the vents. If the edges brown too quickly, tent them with foil.
- Remove the pie and cool on a wire rack for at least two hours. Chilling helps the filling set so you get clean slices.
How to serve Double Crusted Strawberry Pie
Best ways to enjoy it:
- Slice and serve at room temperature or slightly chilled. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream pairs beautifully.
- For a brunch spread, serve small wedges alongside coffee and fresh fruit so guests can sample multiple desserts.
- For a contrasting texture, add a sprinkling of toasted sliced almonds when serving.
If you need pairing ideas, consider light, citrusy salads or simple roasted vegetables for the savory portion of the meal. For another easy comfort option to cook on a different night, try this cozy crockpot pierogi casserole for an indulgent main dish.
Storage and reheating tips
- At room temperature: Store loosely covered for up to 24 hours. After that, move the pie to the refrigerator to keep the filling safe.
- In the refrigerator: Keep in an airtight container or tented with foil for up to 4 days. The crust will soften slightly but the flavor stays excellent.
- Freezing: Wrap whole cooled pie tightly in plastic wrap and foil, or freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm a slice in a 325°F oven for 10 to 15 minutes to refresh the crust and warm the filling. Avoid the microwave for reheating whole slices—it makes the crust soggy.
Food safety note: Because this pie uses fresh fruit and sugar, refrigerate leftovers within two hours of baking.
Helpful cooking tips
- Prevent a soggy bottom by baking on the lower third rack, which helps the bottom crust develop heat quickly.
- If strawberries are very juicy, add an extra 1/2 tablespoon cornstarch to ensure the filling sets. Mix it into the sugars before tossing with berries.
- Chill your pie crusts for 10 minutes after handling to reduce shrinkage while baking.
- Tent the pie edges with foil if they brown too fast during baking.
- Let the pie cool completely before slicing; cutting too soon yields runny slices.
Creative twists
- Mixed berry version: Replace half the strawberries with raspberries or blueberries for extra complexity.
- Lemon-ginger lift: Add 1/2 teaspoon grated ginger and a teaspoon of lemon zest to the filling for brightness and spice.
- Gluten-free: Use your favorite gluten-free pie crust and swap in a gluten-free cornstarch alternative if needed.
- Vegan option: Use a vegan pie crust and brush the top with a little non-dairy milk mixed with maple syrup instead of egg.
Your questions answered
How long does it take to make this pie from start to finish?
Active prep time is about 20 to 30 minutes. Baking takes 45 to 50 minutes and you should cool the pie at least two hours before slicing, so plan for roughly 3 hours door-to-door.
Can I use frozen strawberries?
Frozen berries can be used but thaw and drain them well first. They release more water than fresh berries, so increase cornstarch by 1 to 2 teaspoons to help thicken the filling.
How can I prevent the crust from getting soggy?
Bake on the lower oven rack to crisp the bottom crust. Chill the pie crust briefly after shaping and brush the bottom crust with a thin layer of beaten egg white before adding the filling to create a moisture barrier.
Is the egg wash necessary?
Egg wash gives a glossy, golden finish but you can substitute non-dairy milk plus a touch of maple syrup or skip it entirely if you prefer.
Can I make this ahead of time?
Yes. Bake the pie, cool completely, then cover and refrigerate for up to 2 days. Rewarm slices in a low oven before serving or serve chilled.
Enjoy baking this strawberry pie—it’s a simple route to a classic, homey dessert that looks special with minimal fuss.
Double Crusted Strawberry Pie
Ingredients
Method
- Preheat the oven to 425°F (220°C). Place a rack in the lower third of the oven.
- In a medium bowl, toss the sliced strawberries with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Let the mixture sit for 10 minutes.
- Roll out one pie crust and fit it gently into a 9-inch pie dish. Press to remove air pockets.
- Pour the strawberry filling into the crust and dot the surface with the diced butter.
- Roll out the second crust and place it over the filling. Trim excess dough, crimp or seal the edges, and cut a few slits in the top crust.
- Brush the top with the beaten egg. If desired, sprinkle a light dusting of sugar over the egg wash.
- Bake for 45 to 50 minutes, until the crust is golden and the filling is bubbling through the vents.
- Remove pie from the oven and cool on a wire rack for at least two hours.
