15 Delicious Old Fashioned Strawberry Pie Recipes

Oh, the joy of biting into a slice of old-fashioned strawberry pie—juicy, sweet strawberries nestled in a flaky crust, topped with a dollop of whipped cream. It’s the epitome of summer desserts! Whether you’re a seasoned baker or new to the pie game, our roundup of 15 delicious recipes promises to inspire your next baking adventure. Let’s dive into these timeless treats that are sure to delight your taste buds!

Classic Old Fashioned Strawberry Pie

Baking a Classic Old Fashioned Strawberry Pie is a delightful way to celebrate the sweetness of summer. This guide will walk you through each step, ensuring your pie turns out perfectly flaky and bursting with fresh strawberry flavor.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 teaspoon salt, finely ground
• 2/3 cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water, as needed
• 5 cups fresh strawberries, hulled and halved
• 3/4 cup granulated sugar, for a sweet balance
• 3 tablespoons cornstarch, for thickening
• 1 tablespoon lemon juice, freshly squeezed
• 1 egg, beaten for egg wash
• 1 tablespoon coarse sugar, for a sparkling finish

Instructions

1. In a large bowl, whisk together the sifted all-purpose flour and finely ground salt.
2. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
4. Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 1 hour.
5. Preheat your oven to 375°F (190°C). Roll out one disk of dough on a floured surface to fit a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang.
6. In a separate bowl, gently toss the hulled and halved strawberries with granulated sugar, cornstarch, and freshly squeezed lemon juice until evenly coated.
7. Pour the strawberry mixture into the prepared pie crust. Roll out the second disk of dough, place over the filling, and crimp the edges to seal. Cut slits in the top for venting.
8. Brush the top crust with beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.
9. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
10. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: This patience ensures clean slices.

Vibrant and juicy, this strawberry pie offers a perfect contrast between the flaky crust and the tender, sweet-tart filling. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Old Fashioned Strawberry Rhubarb Pie

Nothing brings back memories of summer quite like the sweet and tangy flavors of a homemade strawberry rhubarb pie. This classic dessert combines the juiciness of ripe strawberries with the sharpness of fresh rhubarb, all encased in a flaky, buttery crust that’s sure to delight.

Ingredients

• 2 cups fresh, ripe strawberries, hulled and halved
• 2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1 cup granulated sugar, for a sweet balance
• 1/4 cup cornstarch, to thicken the filling
• 1 tablespoon fresh lemon juice, for a bright acidity
• 1 teaspoon vanilla extract, for depth of flavor
• 1/2 teaspoon ground cinnamon, for warmth
• 1/4 teaspoon salt, to enhance the flavors
• 2 pie crusts (homemade or store-bought), chilled and ready for use
• 1 egg, beaten with 1 tablespoon water, for egg wash
• 1 tablespoon turbinado sugar, for a crunchy topping

Instructions

1. Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips.
2. In a large bowl, gently toss together the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until evenly coated.
3. Roll out one pie crust and fit it into a 9-inch pie plate, trimming the edges to leave a 1-inch overhang.
4. Pour the filling into the crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the egg wash and sprinkle with turbinado sugar.
7. Bake on the middle rack for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to set.

Key to this pie’s appeal is the contrast between the crisp, golden crust and the soft, jammy filling. Serve it warm with a scoop of vanilla ice cream for a classic pairing, or enjoy a slice with a cup of tea for a more subdued treat.

Old Fashioned Strawberry Cream Pie

You might think making a pie from scratch is daunting, but this Old Fashioned Strawberry Cream Pie is surprisingly approachable, even for beginners. Let’s walk through the process together, step by step, to create a dessert that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups of finely crushed graham crackers
• 1/3 cup of melted, unsalted butter
• 1/4 cup of granulated sugar
• 2 cups of fresh, ripe strawberries, hulled and sliced
• 1 cup of heavy whipping cream, chilled
• 1/2 cup of powdered sugar
• 1 teaspoon of pure vanilla extract
• 8 ounces of cream cheese, softened

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, mix the finely crushed graham crackers, melted unsalted butter, and granulated sugar until well combined. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
3. Press the graham cracker mixture into a 9-inch pie plate, forming an even layer on the bottom and up the sides. Bake for 10 minutes, then let cool completely.
4. While the crust cools, beat the softened cream cheese until smooth in a large bowl.
5. In another bowl, whip the chilled heavy whipping cream, powdered sugar, and pure vanilla extract until stiff peaks form. Tip: Ensure your cream is very cold for the best volume.
6. Gently fold the whipped cream into the cream cheese until fully incorporated. Spread this mixture into the cooled crust.
7. Arrange the fresh, ripe strawberry slices on top of the cream layer. Tip: For a decorative touch, start from the outside edge and work your way in.
8. Refrigerate the pie for at least 4 hours, or until set, before serving.

The creamy filling paired with the crisp graham cracker crust and juicy strawberries creates a dessert that’s both refreshing and indulgent. Serve chilled with a drizzle of chocolate sauce for an extra decadent touch.

Old Fashioned Strawberry Glazed Pie

Now, let’s embark on a delightful journey to create an Old Fashioned Strawberry Glazed Pie, a timeless dessert that combines the sweetness of strawberries with the flakiness of a perfect pie crust. This recipe is designed for beginners, with each step carefully explained to ensure your pie turns out beautifully.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon fine sea salt, for enhanced flavor
• 2/3 cup unsalted butter, cold and cubed for flakiness
• 4-6 tablespoons ice water, to bind the dough
• 4 cups fresh strawberries, hulled and sliced for juiciness
• 3/4 cup granulated sugar, for sweetness
• 2 tablespoons cornstarch, for thickening
• 1 tablespoon lemon juice, freshly squeezed for brightness
• 1 egg, beaten for a golden glaze

Instructions

1. In a large bowl, whisk together the sifted all-purpose flour and fine sea salt until well combined.
2. Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
4. Divide the dough in half, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour to chill.
5. Preheat your oven to 375°F (190°C) and prepare a 9-inch pie dish by lightly greasing it.
6. On a floured surface, roll out one disk of dough to fit the pie dish. Carefully transfer the dough to the dish, trimming any excess.
7. In a separate bowl, toss the hulled and sliced fresh strawberries with granulated sugar, cornstarch, and freshly squeezed lemon juice until evenly coated.
8. Pour the strawberry mixture into the prepared pie crust, spreading it evenly.
9. Roll out the second disk of dough and place it over the strawberries. Seal and crimp the edges, then cut a few slits in the top for venting.
10. Brush the top of the pie with the beaten egg for a shiny, golden finish.
11. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any drips.
12. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set. Tip: For an extra touch, serve with a scoop of vanilla ice cream.

Combining the flaky crust with the juicy, sweet strawberries, this Old Fashioned Strawberry Glazed Pie is a celebration of textures and flavors. Enjoy it as a refreshing dessert on a warm summer day or as a comforting treat any time of the year.

Old Fashioned Strawberry Cheesecake Pie

You’ll find this Old Fashioned Strawberry Cheesecake Pie to be a delightful blend of creamy and fruity flavors, perfect for any occasion. Let’s walk through the process of creating this dessert, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter, rich and golden
• 16 oz cream cheese, softened to room temperature
• 1/2 cup sour cream, smooth and tangy
• 3/4 cup powdered sugar, lightly sifted
• 1 tsp pure vanilla extract, aromatic and sweet
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup strawberry jam, vibrant and glossy

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, mix the finely crushed graham crackers, granulated sugar, and melted unsalted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the pie dish to create a compact crust.
3. Press the graham cracker mixture into a 9-inch pie dish, forming an even layer on the bottom and up the sides. Bake for 10 minutes, then let it cool completely.
4. In a large bowl, beat the softened cream cheese until it’s smooth and lump-free. Add the sour cream, powdered sugar, and pure vanilla extract, mixing until well combined. Tip: Ensure all ingredients are at room temperature to avoid lumps.
5. Spread the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
6. Arrange the sliced fresh strawberries on top of the cream cheese layer in a decorative pattern.
7. Warm the strawberry jam slightly and brush it over the strawberries for a glossy finish. Tip: Warming the jam makes it easier to spread and enhances the pie’s appearance.
8. Refrigerate the pie for at least 4 hours, or until the filling is set.

The pie emerges from the fridge with a creamy texture that contrasts beautifully with the crisp crust and juicy strawberries. Serve it chilled, perhaps with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent touch.

Old Fashioned Strawberry Meringue Pie

This timeless dessert combines the sweetness of ripe strawberries with the light, airy texture of meringue, all nestled in a flaky, buttery crust. Perfect for summer gatherings, it’s a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups of fresh, ripe strawberries, hulled and sliced
• 1 cup of granulated sugar, divided
• 3 large farm-fresh egg whites, at room temperature
• 1/4 teaspoon of cream of tartar
• 1 teaspoon of pure vanilla extract
• 1 pre-baked 9-inch pie crust, golden and flaky

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the meringue.
2. In a medium bowl, gently toss the sliced strawberries with 1/2 cup of granulated sugar, allowing them to macerate for 15 minutes until juicy.
3. While the strawberries sit, beat the egg whites with cream of tartar on medium speed until soft peaks form, about 2 minutes.
4. Gradually add the remaining 1/2 cup of sugar, a tablespoon at a time, beating on high until stiff, glossy peaks form, about 4 minutes. Tip: Ensure your bowl and beaters are completely clean for the best meringue.
5. Fold in the vanilla extract gently to maintain the meringue’s volume.
6. Spread the macerated strawberries evenly over the bottom of the pre-baked pie crust.
7. Carefully spoon the meringue over the strawberries, sealing the edges to the crust to prevent shrinking. Tip: Use the back of a spoon to create decorative peaks that will brown beautifully.
8. Bake for 15-20 minutes, or until the meringue is golden brown. Tip: Watch closely after 15 minutes to avoid over-browning.

Just out of the oven, this pie offers a delightful contrast between the cool, juicy strawberries and the warm, crisp meringue. Serve it slightly warm for the best texture, or garnish with fresh mint leaves for a pop of color.

Old Fashioned Strawberry Custard Pie

This timeless dessert combines the sweetness of ripe strawberries with the creamy richness of custard, all nestled in a flaky, buttery crust. Perfect for summer gatherings or a cozy night in, this pie is a delightful way to showcase seasonal fruit.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 teaspoon salt, finely ground
• 1/2 cup unsalted butter, cold and cubed
• 4-5 tablespoons ice water
• 2 cups fresh strawberries, hulled and sliced
• 3/4 cup granulated sugar, for a sweet balance
• 3 large farm-fresh eggs, beaten
• 1 cup heavy cream, for luxurious texture
• 1 teaspoon pure vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the sifted flour and salt. Add the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. Arrange the sliced strawberries evenly over the bottom of the unbaked pie crust.
6. In a separate bowl, whisk together the sugar, beaten eggs, heavy cream, and vanilla extract until smooth. Pour this custard mixture over the strawberries.
7. Bake for 45-50 minutes, or until the custard is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
8. Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting time helps the custard firm up perfectly.

Here’s how the pie turns out: the custard is velvety and rich, contrasting beautifully with the juicy strawberries and crisp crust. For an extra touch, serve each slice with a dollop of whipped cream or a sprinkle of powdered sugar.

Old Fashioned Strawberry Chocolate Pie

Zesty and inviting, this Old Fashioned Strawberry Chocolate Pie combines the timeless duo of strawberries and chocolate in a dessert that’s as delightful to make as it is to devour. Perfect for beginners, this recipe walks you through each step with precision, ensuring a pie that’s sure to impress.

Ingredients

• 1 1/2 cups of finely crushed graham crackers
• 1/2 cup of melted, unsalted butter
• 1/4 cup of granulated sugar
• 2 cups of fresh, ripe strawberries, hulled and sliced
• 1 cup of heavy cream
• 8 ounces of semi-sweet chocolate, finely chopped
• 1 teaspoon of pure vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) to prepare for baking the crust.
2. In a medium bowl, mix the finely crushed graham crackers, melted unsalted butter, and granulated sugar until well combined. Tip: Press the mixture firmly into the pie dish to prevent crumbling.
3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then let it cool completely. Tip: Cooling the crust completely prevents it from becoming soggy when adding the filling.
4. While the crust cools, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3-4 minutes.
5. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate, add the pure vanilla extract and a pinch of salt, then let it sit for 2 minutes before stirring until smooth.
6. Arrange the sliced fresh strawberries over the cooled crust, then pour the chocolate ganache over the strawberries, ensuring they’re fully covered.
7. Refrigerate the pie for at least 4 hours, or until the ganache is set. Tip: For a cleaner slice, dip your knife in hot water before cutting.

Decadently rich with a contrast of textures from the crunchy crust to the creamy ganache and juicy strawberries, this pie is a showstopper. Serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Old Fashioned Strawberry Banana Pie

Perfect for those who adore the classic combination of strawberries and bananas, this Old Fashioned Strawberry Banana Pie brings a delightful twist to your dessert table. Let’s walk through the process of creating this luscious pie, step by step, ensuring even beginners can achieve a perfect result.

Ingredients

• 1 1/2 cups of finely crushed graham crackers
• 1/3 cup of melted, creamy unsalted butter
• 1/4 cup of granulated sugar, for a subtle sweetness
• 2 cups of fresh, ripe strawberries, hulled and sliced
• 2 medium, perfectly ripe bananas, sliced
• 1 cup of heavy whipping cream, chilled for peak fluffiness
• 1/4 cup of powdered sugar, for smooth sweetness
• 1 teaspoon of pure vanilla extract, for aromatic depth

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the crust.
2. In a medium bowl, mix the finely crushed graham crackers, melted unsalted butter, and granulated sugar until well combined. Tip: Press the mixture firmly into the pie plate to prevent crumbling.
3. Press the mixture evenly into a 9-inch pie plate, covering the bottom and sides. Bake for 10 minutes, then let it cool completely. Tip: Cooling the crust completely prevents it from becoming soggy when adding the filling.
4. While the crust cools, whip the chilled heavy whipping cream, powdered sugar, and pure vanilla extract in a large bowl until stiff peaks form. Tip: Ensure your bowl and beaters are cold for the best whipped cream consistency.
5. Layer the sliced bananas and strawberries over the cooled crust, then spread the whipped cream over the fruit. Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Unbelievably creamy and bursting with the fresh flavors of strawberry and banana, this pie is a summer delight. Serve it chilled with a sprinkle of graham cracker crumbs on top for an extra crunch.

Old Fashioned Strawberry Peach Pie

Welcome to a delightful journey of baking an Old Fashioned Strawberry Peach Pie, where the sweetness of ripe strawberries meets the juicy tang of peaches in a flaky, buttery crust. This recipe is perfect for beginners, guiding you through each step with precision and care.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 tsp salt, finely ground
• 2/3 cup unsalted butter, cold and cubed
• 4-6 tbsp ice water, as needed
• 3 cups fresh strawberries, hulled and sliced
• 2 cups ripe peaches, peeled and sliced
• 3/4 cup granulated sugar, for a sweet balance
• 1/4 cup cornstarch, to thicken the filling
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1 egg, beaten for a golden glaze

Instructions

1. In a large bowl, whisk together the sifted flour and salt. Add the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Handle the dough as little as possible to keep it tender.
3. Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour to chill.
4. Preheat your oven to 375°F (190°C) and position a rack in the lower third.
5. In another bowl, gently toss the sliced strawberries and peaches with sugar, cornstarch, and lemon juice until evenly coated.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate, trimming any excess.
7. Pour the fruit mixture into the crust, spreading it evenly.
8. Roll out the second dough disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
9. Brush the top crust with beaten egg for a shiny finish. Tip: For extra crunch, sprinkle a little sugar on top before baking.
10. Bake for 50-60 minutes, until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Just out of the oven, this pie boasts a flaky crust that gives way to a luscious, fruit-filled center. Serve it warm with a scoop of vanilla ice cream for a classic summer dessert that’s sure to impress.

Old Fashioned Strawberry Apple Pie

Always a classic, the Old Fashioned Strawberry Apple Pie combines the tartness of fresh apples with the sweetness of ripe strawberries, all encased in a flaky, buttery crust. This recipe guides you through each step to ensure a perfect pie every time.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 teaspoon salt, finely ground
• 2/3 cup unsalted butter, cold and cubed
• 4-6 tablespoons ice water, as needed
• 3 medium Granny Smith apples, peeled and thinly sliced
• 1 cup fresh strawberries, hulled and quartered
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg, beaten for egg wash

Instructions

1. In a large bowl, whisk together the sifted flour and salt. Add the cold, cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
3. Divide the dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour. This rest period ensures a flaky crust.
4. Preheat your oven to 375°F (190°C). In another bowl, combine the sliced apples, quartered strawberries, sugar, lemon juice, cinnamon, and nutmeg. Toss gently to coat.
5. Roll out one dough disc on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate, trimming any excess.
6. Fill the crust with the fruit mixture, mounding slightly in the center.
7. Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for ventilation.
8. Brush the top crust with beaten egg for a golden finish. Tip: For extra shine, sprinkle a little sugar on top before baking.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

Your Old Fashioned Strawberry Apple Pie will have a crisp, golden crust with a juicy, flavorful filling. Serve warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Old Fashioned Strawberry Vanilla Pie

Now, let’s dive into creating a dessert that’s as delightful to make as it is to eat. This Old Fashioned Strawberry Vanilla Pie combines the sweetness of ripe strawberries with the warmth of vanilla, all encased in a flaky, buttery crust. Perfect for any occasion, this pie is a testament to the beauty of simple, quality ingredients.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice water, to bind the dough
• 4 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar, for a sweet balance
• 1/4 cup cornstarch, to thicken the filling
• 1 vanilla bean, split and scraped, for aromatic depth
• 1 egg, beaten, for a golden crust

Instructions

1. In a large bowl, combine the sifted flour and cold, cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so handle it as little as possible.
3. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour. This rest period allows the gluten to relax, ensuring a tender crust.
4. Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Trim the edges, leaving a 1-inch overhang.
5. In a separate bowl, toss the sliced strawberries with sugar, cornstarch, and the seeds from the vanilla bean until evenly coated. Tip: Let the mixture sit for 10 minutes to draw out the strawberries’ natural juices.
6. Pour the strawberry filling into the prepared crust. Roll out the second disc of dough, place it over the filling, and crimp the edges to seal. Brush the top with beaten egg for a glossy finish.
7. Cut a few slits in the top crust to allow steam to escape. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and prevent a messy oven.

This pie emerges from the oven with a crust that’s golden and flaky, giving way to a filling that’s both sweet and slightly tart, with the vanilla’s warmth shining through. Serve it slightly warm with a scoop of vanilla ice cream for a contrast in temperatures that’s utterly satisfying.

Old Fashioned Strawberry Almond Pie

You’ll find that making an Old Fashioned Strawberry Almond Pie is a delightful way to bring a taste of summer to your table. This recipe combines the sweetness of ripe strawberries with the nutty crunch of almonds, all nestled in a flaky, buttery crust.

Ingredients

• 2 cups fresh, ripe strawberries, hulled and sliced
• 1 cup granulated sugar, for a sweet balance
• 1/4 cup cornstarch, to thicken the filling
• 1/2 teaspoon pure almond extract, for a fragrant note
• 1/4 teaspoon fine sea salt, to enhance flavors
• 1 cup all-purpose flour, for a tender crust
• 1/2 cup cold unsalted butter, cubed, for flaky layers
• 3-4 tablespoons ice water, to bind the dough
• 1/2 cup sliced almonds, for a crunchy topping
• 1 large egg, beaten, for a golden glaze

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, gently toss the sliced strawberries with sugar, cornstarch, almond extract, and sea salt until evenly coated.
3. For the crust, combine flour and cubed butter in a bowl, using your fingers or a pastry cutter, until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep it tender.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish, then carefully transfer and press it into the dish.
6. Pour the strawberry mixture into the crust, spreading it evenly.
7. Sprinkle sliced almonds over the top for added texture and flavor.
8. Brush the edges of the crust with beaten egg for a shiny, golden finish.
9. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
10. Allow the pie to cool on a wire rack for at least 2 hours before slicing. Tip: This resting time helps the filling set properly.

Every bite of this pie offers a harmonious blend of juicy strawberries and crunchy almonds, with a buttery crust that melts in your mouth. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Old Fashioned Strawberry Coconut Pie

Zesty and refreshing, this Old Fashioned Strawberry Coconut Pie combines the sweetness of ripe strawberries with the tropical flair of coconut for a dessert that’s as delightful to make as it is to eat. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 1/2 cups finely crushed graham crackers (for a crisp, buttery crust)
• 1/2 cup unsalted butter, melted (rich and golden)
• 1/4 cup granulated sugar (for a slight sweetness in the crust)
• 2 cups fresh strawberries, hulled and sliced (juicy and vibrant)
• 1 cup sweetened shredded coconut (toasted for extra flavor)
• 1 can (14 oz) sweetened condensed milk (creamy and luscious)
• 1/2 cup sour cream (for a tangy balance)
• 1 tsp pure vanilla extract (aromatic and warm)
• 1/4 tsp salt (to enhance all flavors)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, mix the finely crushed graham crackers, melted butter, and granulated sugar until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
3. Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove and let it cool on a wire rack. Tip: Chilling the crust for 10 minutes before baking can help it hold its shape better.
4. While the crust cools, toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring constantly, until golden brown. Set aside to cool.
5. In a large bowl, whisk together the sweetened condensed milk, sour cream, vanilla extract, and salt until smooth. Gently fold in the sliced strawberries and toasted coconut.
6. Pour the filling into the cooled crust, spreading it evenly. Refrigerate the pie for at least 4 hours, or until set. Tip: Covering the pie with plastic wrap directly on the surface can prevent a skin from forming.
7. Before serving, garnish with additional sliced strawberries and a sprinkle of toasted coconut for extra texture and visual appeal.

Juicy strawberries and the crunch of toasted coconut make every bite of this pie a delightful experience. Serve it chilled on a warm day for a refreshing treat, or pair it with a dollop of whipped cream for an extra indulgent dessert.

Old Fashioned Strawberry Lemon Pie

Just imagine the perfect balance of sweet and tart in every bite of this Old Fashioned Strawberry Lemon Pie. It’s a classic dessert that brings together the freshness of strawberries with the zesty kick of lemon, all encased in a buttery, flaky crust.

Ingredients

• 1 1/2 cups of all-purpose flour, sifted for lightness
• 1/2 teaspoon of fine sea salt
• 1/2 cup of unsalted butter, cold and cubed
• 4-6 tablespoons of ice water
• 1 cup of granulated sugar, for a sweet filling
• 3 tablespoons of cornstarch, to thicken perfectly
• 1 cup of water
• 2 cups of fresh strawberries, hulled and sliced
• 1/4 cup of fresh lemon juice, for that bright acidity
• 1 tablespoon of lemon zest, finely grated
• 1 egg, beaten, for a golden crust

Instructions

1. In a large bowl, whisk together the sifted all-purpose flour and fine sea salt.
2. Add the cold, cubed unsalted butter to the flour mixture. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should not be sticky; if it is, add a little more flour.
4. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This chilling step ensures a flaky crust.
5. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges as desired.
6. In a medium saucepan, combine granulated sugar and cornstarch. Gradually stir in water until smooth.
7. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute, then remove from heat.
8. Gently fold in the sliced fresh strawberries, fresh lemon juice, and lemon zest into the sugar mixture. Tip: Be careful not to crush the strawberries to keep the filling chunky.
9. Pour the strawberry lemon filling into the prepared pie crust. Brush the edges with beaten egg for a shiny finish.
10. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Tip: Place a baking sheet under the pie dish to catch any spills.

Kick back and admire your masterpiece—the crust should be irresistibly flaky, with a filling that’s both vibrant and comforting. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Conclusion

Delightful as they are diverse, these 15 old-fashioned strawberry pie recipes promise to sweeten any occasion. Whether you’re a seasoned baker or new to the kitchen, there’s a pie here to spark your creativity and satisfy your cravings. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!