Saucy Strawberry Pie

Saucy Strawberry Pie

Saucy Strawberry Pie

When my children were small, we would go out to the local berry farms every week of the summer and pick berries. One summer, we picked 44 quarts of strawberries and so began the tradition of freezing, canning and baking everything strawberry. This saucy strawberry pie is always the first pie I make with fresh local strawberries. The combination of cinnamon, butter, lemon juice and the ripe juicy strawberries is what makes this dessert such a saucy delight. It is great on its own but is also excellent topped with French vanilla ice cream.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course dessert
Cuisine American
Servings 8 servings
Calories 343 kcal


  • 9" pie plate


  • 2 pie crusts from the Busy Life Pie Crust recipe
  • 4-5 cups strawberries rinsed and hulled
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • ½ tsp ground cinnamon
  • 1 tbsp lemon juice
  • 3 tbsp unsalted butter


  • Preheat the oven to 450°F
  • Move the rack in the oven to the lower third of the oven.
  • Roll out the pie dough and place it in the pie plate. Put the plate in the refrigerator for 20-30 minutes to chill completely.
  • In a large bowl, combine the sugar, flour and cinnamon. Add the strawberries and mix to combine. Let stand 5 minutes.
  • Roll out the second pie dough.
  • Mix the lemon juice into the strawberry mixture.
  • Remove the prepared pie plate from the refrigerator and add the strawberry mixture.
  • Dot the strawberry mixture with the butter and top the pie with the second pie shell.
  • Flute the edge of the pie and cut several slits on the top of the crust.
  • Optional: brush the pie crust with cream and sprinkle some turbinado sugar.
  • Place the pie on a baking sheet and cover the pie with a piece of tin foil. I cut a small circle in the centre of the foil so that the pie steam can vent.
  • Put the pie on the baking sheet in the oven and bake for 10 minutes at 450°F.
  • Reduce the oven to between 375°F-400°F and bake for another 30-40 minutes or until the pastry is golden brown and the filling is bubbling through the slits in the crust. Remove the tin foil cover about halfway through the baking time.
  • Let cool until warm and serve with vanilla ice cream.



Calories: 343kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 6gCholesterol: 11mgSodium: 178mgPotassium: 42mgFiber: 1gSugar: 25gVitamin A: 131IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword strawberry, strawberry pie
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