Storage

Once the pie is cooled and set, it’s important to store it properly. You can store a homemade strawberry pie in the refrigerator for up to 5-7 days. To keep the crust from getting soggy, make sure to loosely cover your strawberry pie with aluminum foil or plastic wrap.

Some other fruit pies you may be able to store at room temperature but since this pie is extra and uses cream cheese on the bottom layer above the crust, it needs to be refrigerated when you aren’t serving it.

Make sure not to seal it too tightly or too much moisture will be trapped inside and affect the texture of the crust.

If you won’t be eating your strawberry pie within the week, freeze it in an airtight container until you are ready for it. Unfrozen strawberry pies should not be stored for longer than 1-2 weeks — after that, they will start to spoil and lose their flavor and texture.

Certainly! If you don’t want to use a regular storebought pie crust, you can use a homemade pie crust recipe that yields a buttery crust. Or, you can use a graham cracker crust for even more delicious flavor.

Feel free to either make a homemade graham cracker crumb crust crushing graham crackers using a food processor or buy a premade graham cracker crust from the grocery store.

Additionally, you can also make two other crust options that would be good in this fruit pie. If you want something different, try making a shortbread crust or even a no bake Oreo crust for something different than your normal pie crust.

How to blind bake a pie crust?

Blind baking is a term used when pre-baking an empty pie crust before adding fillings. That is what we are doing in this strawberry pie recipe. We are going to use the instructions on your specific pie crust instructions.

To blind bake your crust, start by preheating the oven to 375°F (or whatever your specific crust instructions specify) and lining the bottom of the pie with parchment paper and filling it with pie weights or dried beans to prevent it from rising or shrinking.

Bake for 20 minutes (or whatever your specific instructions say to do), then remove the parchment paper and weights, brush the crust with egg wash if desired, and bake for an additional 10 – 15 minutes until lightly golden brown.

Now your crust is ready for your favorite fillings, like this homemade strawberry filling!

Can I use a different filling?

Sure! While using a different flavored filling than strawberry filling wouldn’t make this a Strawberry Pie anymore, it would still be a delicious pie though, with a buttery, flaky crust. You could even make a mixed berry strawberry mixture and use that as a pie filling.

If you’re feeling adventurous, you can experiment with different flavor combinations and make something completely unique.

Can I make this pie ahead of time?

Well, you kind of will be without meaning to. The pie needs some time to chill and finish setting in the refrigerator before serving. However, if you want to make it even earlier, you can bake the pie crust earlier in the day, or even the night before and store it properly.

Then when you are ready, you can make the cream cheese layer and the strawberry filling and then add them both to the premade pie crust before letting the pie rest in the refrigerator to finish setting up.

I wouldn’t assemble this pie until the day you are making it so it stays nice and fresh and the cream cheese layer doesn’t start to make the crust soggy.

Can I use frozen strawberries?

Unfortunately, I do not recommend trying to use frozen strawberries for this recipe. They’ll become a little too wet and soggy for your filling mixture and your pie may not turn out right.

I definitely prefer to use fresh strawberries and it’s even better when they are in season and I know that the fresh berries will be sweet, ripe, juicy, and will have a delicious strawberry aroma when you go to slice each delicious piece of homemade strawberry pie. We eat not just with our tastebuds, but our eyes and sense of smell!