Flaky Strawberry Pie for a Fresh Family Dessert

Bread and Butter Strawberry Pie – A Brilliantly Fresh Dessert

In under an hour, you can pull together a dessert that feels both nostalgic and completely new. This Bread and Butter Strawberry Pie is flaky, jammy, and brilliantly fresh all at once. It’s the kind of sweet treat that works for spring brunch, a summer evening, or just because you saw beautiful strawberries at the market and couldn’t resist.

I stumbled onto this idea during a particularly rainy weekend in Tuscany, when the local berries were so fragrant I could smell them from the road. The farmer shrugged and pointed to a crate. I bought three. Back in the little villa kitchen, I had stale bread, butter, and a growing pile of strawberries. This pie was born from that exact moment, and it’s been a favorite ever since.

Why You’ll Love This Recipe

• Uses simple pantry ingredients you likely already have
• Bakes up golden, flaky, and impossibly buttery
• The strawberries turn jammy and concentrated without being overly sweet
• Comes together faster than a traditional pie, no rolling pin required
• Feels like a cozy hug in dessert form, the kind that makes you slow down

Ingredients

• 8 slices of good-quality bread, crusts removed
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 pounds fresh strawberries, hulled and halved
• 1/3 cup granulated sugar (for the filling)
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Preheat your oven to 375°F and lightly butter a 9-inch pie dish.
• Roll each slice of bread flat with a rolling pin, then brush both sides with melted butter.
• Mix 2 tablespoons sugar and cinnamon together, then sprinkle over the buttered bread slices.
• Press the bread slices into the pie dish, overlapping slightly to form a crust. Bake for 10 minutes until lightly golden.
• In a bowl, toss the strawberries with 1/3 cup sugar, cornstarch, lemon juice, vanilla, and salt. Let sit for 5 minutes.
• Pour the strawberry mixture into the par-baked crust and spread evenly.
• Bake for 30–35 minutes, until the filling is bubbling and the crust is deep golden brown.
• Let cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Pro Tips

• Use slightly stale bread if possible it absorbs the butter better and holds its shape during baking.
• Don’t skip the cornstarch it thickens the strawberry juices so the pie isn’t runny.
• Let the pie cool completely if you want clean slices, a warm pie will be a bit loose.
• For extra flakiness, brush a second layer of butter on the crust halfway through baking.
• If your strawberries are very tart, add an extra tablespoon of sugar to balance the acidity.

Variations

• Replace strawberries with an equal amount of sliced peaches or nectarines for a summer twist.
• Add a handful of fresh raspberries or blueberries to the strawberry mixture for a mixed berry pie.
• Swap the cinnamon for cardamom or a pinch of nutmeg for a warmer spice profile.
• Top with a dollop of whipped cream or a scoop of vanilla ice cream before serving.

Frequently Asked Questions

• Can I use frozen strawberries? Yes, but thaw and drain them first, then reduce the sugar slightly to account for extra liquid.
• What kind of bread works best? A sturdy white bread or brioche works well, avoid super soft sandwich bread as it may become soggy.
• Can I make this ahead of time? You can bake it a day ahead and reheat in a 300°F oven for 10 minutes before serving.
• How do I store leftovers? Cover loosely and keep at room temperature for up to two days, the crust will soften slightly.
• Can I skip the cornstarch? Not really, the cornstarch is essential for thickening the jammy filling so the pie holds together.

More Recipes You’ll Love

• Strawberry Icebox Cake No Bake
• Strawberry Cheesecake Dump Cake
• Strawberry Cream Cheese Muffins
• Strawberry Ricotta Galette with Balsamic Caviar

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.