Rustic Strawberry Shortcake Pie

Name: Rustic Strawberry Shortcake Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 1 cup unsalted butter, chilled and diced; 6 to 8 tablespoons ice water; 4 cups fresh strawberries, hulled and sliced; 1/2 cup sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch; Whipped cream, optional for topping

Highlighted under: Dessert Recipe Collection

I absolutely love this Rustic Strawberry Shortcake Pie; it embodies everything I enjoy about desserts: simplicity, freshness, and delightful flavors. The juicy strawberries paired with a lightly sweetened biscuit base create a perfect balance in taste and texture. I often make this pie for gatherings because it's easy to prepare and everyone adores it. Using fresh, ripe strawberries and a touch of vanilla elevates the flavor, making it a standout treat. Trust me; once you try it, you’ll find yourself making it over and over again!

Created by

Emma Johnson

Last updated on 2026-02-21T19:22:19.132Z

When I first made this Rustic Strawberry Shortcake Pie, I was surprised by how quickly it came together and how wonderfully the flavors blended. Fresh strawberries are tossed in a little sugar to draw out their juices, creating a delicious filling that really shines in a buttery biscuit crust. I learned that letting the strawberries sit for a few minutes enhances their sweetness and gives a natural glaze that makes the pie look beautiful.

This dessert is perfect for summer picnics or holiday celebrations. I find that letting it chill for a bit after baking helps set the filling perfectly, allowing every slice to hold together beautifully. The flaky layers of the crust coupled with the sweet, succulent strawberries just melt in your mouth. Give it a try—it's a true showstopper!

Why You Will Love This Recipe
Flaky, buttery crust with a rustic touch
Juicy, sweet strawberries bursting with flavor
Easy to make and perfect for any occasion

Perfecting the Pie Crust

The key to achieving a flaky, buttery pie crust lies in the temperature of your ingredients. Make sure the butter is chilled—this helps create pockets of fat that are vital for that desirable texture. When mixing, avoid overworking the dough. You want to mix just until it starts to come together; over-kneading can lead to a tough crust. If you find the dough too crumbly, add a bit more ice water, one tablespoon at a time, until it holds together.

Chilling the dough is an essential step that shouldn't be skipped. Once shaped into discs, wrap them in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out without springing back. If you're short on time, you can chill the dough in the freezer for about 15 minutes, but be careful not to freeze it solid. A good test is to press your finger into the dough; it should still give a bit.

Using Fresh Strawberries

For the best flavor in your strawberry filling, always opt for fresh, ripe strawberries. Look for berries that are bright red, firm, and slightly fragrant. Avoid any that are dull or have soft spots, as these may be overripe. If fresh strawberries are out of season, you can use frozen berries, but be sure to thaw and drain them well to avoid excess moisture in the filling, which can make the pie soggy.

When preparing your strawberries, hull and slice them evenly. This ensures that they cook uniformly and marry well with the sugar and lemon juice. The addition of lemon juice not only enhances the sweetness but also maintains the vibrant color of the strawberries during baking. Letting the mixture sit for 10 minutes allows the strawberries to draw out their juices, which will create a lovely syrup that adds depth to your filling.

Serving and Storing

Once your Rustic Strawberry Shortcake Pie has cooled, it’s best enjoyed the same day for optimal freshness. However, if you need to store leftovers, cover the pie loosely with aluminum foil or plastic wrap and keep it in the refrigerator for up to 2 days. Be cautious about longer storage, as the crust may become soggy from the filling's moisture over time.

If you’re planning to serve the pie later, consider making the components ahead of time. The pie crust can be prepared a day in advance and stored in the refrigerator, or you can freeze it for up to a month. The strawberry filling can also be made a few hours ahead; just keep it covered in the fridge to prevent oxidation. A dollop of freshly whipped cream on top right before serving will elevate the flavors beautifully.

Ingredients

Gather the following ingredients to make your pie:

For the Pie Crust

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/2 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

For Serving

Whipped cream, optional for topping

Make sure to use ripe strawberries for the best flavor!

Instructions

Follow these steps to create your delicious pie:

Prepare the Pie Crust

In a large bowl, mix together the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes.

Make the Strawberry Filling

In another bowl, combine the sliced strawberries with sugar, lemon juice, and cornstarch. Stir gently and let sit for about 10 minutes to allow the strawberries to release their juices.

Assemble the Pie

Preheat your oven to 375°F (190°C). Roll out one disc of dough on a floured surface and fit it into a pie pan. Pour the strawberry mixture into the crust. Roll out the second disc of dough and place it over the filling, sealing the edges. Slice a few vents in the top crust to allow steam to escape.

Bake the Pie

Bake in the preheated oven for 40-45 minutes or until the crust is golden brown. Allow to cool at room temperature before serving.

Serve with whipped cream for an extra touch of indulgence!

Pro Tips

For the best flavor, use locally sourced strawberries if available. Don't skip the chilling time for the dough
it helps create a flaky crust.

Common Troubleshooting Tips

If your pie crust ends up too tough, it could be due to overworking the dough or not enough fat. Make sure to mix just until combined and use cold butter. If the dough seems dry, adding a bit more ice water can help. Conversely, if your crust gets too soft while rolling, you can chill it briefly again to make it more manageable.

For a pie that is too runny or has a soggy bottom, ensuring the right balance of cornstarch is key. The cornstarch thickens the filling and absorbs the strawberry juices during baking. If you're using particularly juicy berries, you can increase the cornstarch by a tablespoon to achieve a firmer filling.

Flavor Variations

While this Rustic Strawberry Shortcake Pie is delicious as is, there are numerous ways to customize the flavor. For a touch of warmth, try adding a pinch of cinnamon to the sugar when mixing the filling. Alternatively, a splash of almond extract can enhance the nutty notes of the crust and pair beautifully with strawberries.

For a fun twist, consider incorporating other berries like blueberries or raspberries with your strawberries for a mixed berry pie. Just be aware that different berries have different moisture content, so adjust sugar levels accordingly. You could also replace half the strawberries with a fruit like peaches or nectarines for a late-summer variation.

Scaling the Recipe

If you're looking to serve a larger crowd, this recipe can easily be doubled. Prepare two pie crusts and simply increase the quantity of strawberries and other filling ingredients proportionally. Utilizing different pie pans, such as tart pans or mini pie dishes, can create a visually appealing variety for your dessert table.

On the flip side, if you want a smaller pie, halve the ingredients and use a smaller pie dish. Keep in mind that adjusting the baking time may be necessary, so start checking for doneness around the 30-minute mark. A good visual cue is when the crust has turned a lovely golden brown.

Questions About Recipes

→ Can I use frozen strawberries?

Fresh strawberries are recommended, but if using frozen, make sure to thaw and drain excess moisture before using.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat slightly before serving for the best texture.

→ Can I make the crust ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 3 days before assembling.

→ What can I substitute for sugar?

You can use honey or maple syrup, but remember to adjust the quantities, as they are sweeter.