Strawberry Pie Recipe Using Frozen Strawberries: Flaky Crust With Year-Round Sweetness

This recipe proves you can enjoy flaky strawberry pie any time of year. Frozen strawberries work beautifully when prepared correctly.

I developed this method to ensure a thick, glossy filling that holds its shape. The crust stays perfectly crisp and golden every time.

Ingredients for Strawberry Pie Recipe Using Frozen Strawberries

Frozen strawberries and pantry staples create a pie with year-round appeal and flaky crust.

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The strawberries are the foundation—use unsweetened frozen berries for the best texture. Trader Joe’s and Costco both carry excellent options. Cornstarch is non-negotiable for that glossy, thick filling; Arrowhead Mills is a reliable brand. The butter should be high-quality, like Plugrá or Kerrygold, since it’s doing double duty in both filling and crust. Don’t skip the lemon juice—it brightens the sweetness beautifully.

Out of cornstarch? Instant tapioca at half the amount works in a pinch. No unsalted butter? Reduce regular butter’s salt in the crust by one-quarter teaspoon. Turbinado sugar can be swapped for regular sugar, but you’ll lose that crunchy texture. The cinnamon is optional—cardamom or nutmeg add a nice twist if you’re feeling adventurous. For a deeper flavor, macerate the strawberries with sugar overnight.

The filling thickens as it cools, so let it sit at least 2 hours before slicing. Store leftovers covered at room temperature for 1 day or refrigerate for up to 3 days. The crust stays crisp if you warm slices briefly in a 350°F oven before serving.

Step-by-Step Instructions for Strawberry Pie Using Frozen Strawberries

This method ensures a perfectly flaky crust and vibrant filling with minimal effort.

Step 1: Prepare the Pie Dough

In a large bowl, whisk together the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 2 tbsp unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

Gradually add the 0.5 cup ice water, one tablespoon at a time, mixing just until the dough comes together. Overworking develops gluten, which toughens the crust. Form into a disk, wrap in plastic, and refrigerate for 1 hour to relax the gluten and achieve flakiness.

Step 2: Make the Strawberry Filling

In a saucepan, combine the 6 cups frozen strawberries, 1 cup granulated sugar, 0.25 cup cornstarch, 2 tbsp lemon juice, and 0.25 tsp ground cinnamon. The strawberries should remain frozen when added—this prevents them from breaking down too much during cooking.

Cook over medium heat for 8-10 minutes, stirring constantly, until the mixture thickens to the consistency of pie filling and turns a deep, glossy red. Remove from heat and stir in the 1 tsp vanilla extract and remaining 0.5 cup granulated sugar. Let cool completely before assembling.

Step 3: Assemble and Bake the Pie

On a lightly floured surface, roll out the chilled dough to a 12-inch circle and fit it into a 9-inch pie dish. Trim the edges, leaving a ½-inch overhang, and crimp decoratively. For a lattice top, cut the remaining dough into strips and weave them over the filling.

Brush the crust with a beaten egg and sprinkle with 2 tbsp turbinado sugar for a golden finish. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.

Step 4: Cool and Serve

Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set completely—cutting too soon will result in a runny texture. The crust should be crisp and flaky, with layers visible when sliced.

Serve at room temperature or slightly warmed. Each slice should showcase a thick, glossy filling with visible strawberry pieces, encased in a tender, layered crust that shatters slightly with each bite.

Wine and Beer Pairings for strawberry pie recipe using frozen strawberries

Dessert Wine Pairings

For this pie, I love a Moscato d’Asti from Italy—its light effervescence and peach notes complement the strawberries beautifully. A 5-ounce pour of Saracco Moscato d’Asti is my go-to for its balance of sweetness and acidity. 🍷

Sparkling Rosé

A dry sparkling rosé like Whispering Angel Rosé offers a refreshing contrast with its crisp berry flavors. The bubbles cleanse your palate between bites, enhancing the pie’s sweetness. Serve chilled at 45-50°F for the best experience.

Craft Beer Options

Try a fruit-forward wheat beer such as Allagash White—its coriander and citrus undertones pair surprisingly well. For a bolder choice, a strawberry blonde ale like New Belgium Strawberry Shortcake Ale mirrors the pie’s flavors. 🍺

Non-Alcoholic Choices

Sparkling strawberry lemonade (I like Sparkling Ice brand) works wonderfully, or steep hibiscus tea and chill for a floral, tart companion. Both options keep the focus on the pie’s vibrant filling.

Frequently Asked Questions