I still remember the first summer I made this double crusted strawberry pie for a neighborhood potluck. The top crust browned to an irresistible golden, the filling set with a glossy sheen, and every slice drew a second helping. This recipe is a straightforward take on a classic fruit pie that shines when strawberries are at their peak. If you want a sweet centerpiece for a brunch, a picnic dessert, or an easy holiday pie, this one is worth keeping in your repertoire. For a contrasting savory option to round out a meal, consider serving a crisp main like air fryer ranch crusted chicken bites on the side.

Why you’ll love this dish

This double crusted strawberry pie balances bright fruit flavor with a tender, buttery shell. It is fast to assemble, needs basic pantry ingredients, and looks impressive without advanced pastry skills. The cornstarch gives a clean, glossy filling while the egg wash makes the top crust beautifully golden. It is perfect for backyard gatherings, summer potlucks, or any time you want a familiar, comforting dessert.

"Sweet but not cloying, the filling set up perfectly and the crust stayed crisp even after a day in the fridge. A new family favorite."

Step-by-step overview

Before you begin, here is the workflow in plain terms so you know what to expect. Hull and slice the berries, toss them with sugar and thickener, let them macerate briefly, and prepare a pie shell. Fill the prepared crust, dot with butter, cover with the second crust, and vent. Brush with egg, bake until deeply golden, and cool so the filling sets. Total active time is about 20 minutes with 45 to 50 minutes baking.

What you’ll need

• 2 cups fresh strawberries, hulled and sliced
• 1 cup granulated sugar
• 2 tablespoons cornstarch (for a clear glossy set; tapioca starch is an okay substitute)
• 1 tablespoon lemon juice (adds brightness and helps set)
• 1 teaspoon vanilla extract
• 1 tablespoon butter, diced
• 1 package pie crusts, store bought or homemade (one for bottom, one for top)
• 1 egg, beaten for egg wash

Notes: If your strawberries are very sweet, reduce the sugar by two tablespoons. For a vegan version use a plant based butter and brush the top with plant milk mixed with a pinch of sugar instead of egg.

Step-by-step instructions

1. Preheat the oven to 425°F 220°C. Position a rack in the lower third of the oven.
2. In a medium bowl toss the sliced strawberries with sugar, cornstarch, lemon juice, and vanilla. Stir until evenly coated. Let the mixture sit for 10 minutes so the berries release some juice and the cornstarch hydrates.
3. Roll out one pie crust and fit it into a 9 inch pie dish. Press gently so there are no air pockets.
4. Pour the strawberry mixture into the crust. Spread it evenly and dot the top with the diced butter.
5. Roll out the second crust and place it over the filling. Trim excess dough and seal the edges by crimping with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape.
6. Brush the top crust with the beaten egg to promote a golden sheen. Sprinkle a little granulated or coarse sugar if you like extra crunch.
7. Bake for 45 to 50 minutes until the top crust is a deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, tent them with foil.
8. Remove the pie from the oven and let it cool on a wire rack until the filling is set, at least two hours, before slicing.

Best ways to enjoy it

Serve warm or at room temperature. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is classic and complements the strawberries. For an afternoon treat, plate a slice with a few fresh berries and a small mint sprig. A simple green salad or a bowl of chilled fruit makes a nice light accompaniment if you are building a summer menu. For cozy comfort, try pairing a slice with a bowl of chicken pot pie soup recipe for a contrast between sweet and savory.

Storage and reheating tips

Store leftover pie covered loosely with foil or plastic wrap in the refrigerator for up to three days. The filling will continue to firm up as it chills. To freeze, wrap tightly in plastic and then foil for up to two months; thaw overnight in the refrigerator and reheat at 350°F 175°C for 10 to 15 minutes to refresh the crust. When reheating slices, use a low oven rather than the microwave to avoid a soggy crust. Always discard any pie left at room temperature for more than two hours.

Helpful cooking tips

• Use firm, ripe strawberries for the best texture. Overripe berries will break down too much and produce a watery filling.
• Let the filling sit for 10 minutes so the cornstarch absorbs berry juices. This reduces the risk of a runny pie.
• Chill your crusts before baking to keep the pastry flaky. Cold fat creates steam pockets that give you a tender crust.
• If the top is browning too quickly, cover the edges with foil to prevent burning while the center finishes baking.
• For a glossy finish and extra stability, you can brush the cooled surface with a thin apricot jam glaze warmed and strained.

Creative twists

• Lemon zest or a tablespoon of marmalade folded into the filling brightens the flavor.
• Add a handful of blueberries or raspberries for mixed berry appeal.
• Swap cornstarch for instant tapioca for a chewier set and more translucent filling.
• Make lattice work with the top crust for a classic look.
• For a gluten free option use a store bought gluten free crust or make one from almond and oat flour blends.

Pro chef tips

Keep a baking sheet under the pie while it bakes. It catches any spills and makes oven cleanup effortless. Use an offset spatula to lift slices onto plates without squashing them. If you like defined berry shapes in the slice, chill the pie long enough for the filling to firm before cutting. For an even crisper bottom crust, bake the pie on a preheated baking stone or an inverted baking sheet.

Your questions answered

How long does it take to make and bake this pie?

Active prep is about 20 minutes. Let the filling sit 10 minutes before assembling. Bake for 45 to 50 minutes and cool at least two hours so the filling sets.

Can I use frozen strawberries?

You can use frozen berries but do not thaw them before mixing. Toss them straight from frozen with the sugar and cornstarch and expect a bit more liquid. You may need to cook the pie an additional 10 minutes and allow longer cooling time.

What thickener works best for this pie?

Cornstarch is reliable and gives a clear glossy finish. Instant tapioca gives a slightly chewier filling and handles longer storage better. Flour will work but can leave a more opaque, softer set.

Can I make this ahead of time?

Yes. Bake the pie, cool completely, and refrigerate for up to three days. For longer storage, freeze fully cooled slices wrapped tightly for up to two months.

How do I keep the bottom crust from getting soggy?

Blind bake the bottom crust for 7 to 10 minutes at 425°F 220°C before adding the filling if you consistently have soggy bottoms. Also make sure the filling is not overly juicy by macerating and draining a little if needed.

Is there an egg free finish to get a golden top?

Yes. Brush the top crust with a little milk or plant based milk mixed with a teaspoon of sugar for similar browning without egg.

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