This DTI Lemon Strawberry Pie is everything I love about summer wrapped in a flaky crust-tangy, sweet, and simple enough for busy moms like me.
Being a mom of three? It’s a whirlwind. Between school runs, snack requests, and laundry mountains, there are days when I just need something sweet-but simple. Last July, after chasing the kids at the park all morning, I stared down a bowl of strawberries and a couple of lemons. I didn’t follow a plan. I just threw it all together in a crust and hoped it wouldn’t flop. But what came out of that oven? This pie: juicy, bright, and full of that carefree summer vibe. It’s now our family favorite.
Table Of Contents
Table of Contents
Why This DTI Lemon Strawberry Pie Will Be Your New Favorite
Honestly, I didn’t set out to make a masterpiece. It was more like, Let’s not waste these strawberries. A quick egg wash, some lemon magic, and a pile of berries-and poof. I had created a pie my family demolished in one sitting. Even the toddler asked for seconds.
Why this pie totally works for busy days:
- Quick prep: You can make it faster than the laundry cycle
- Fresh flavor: Sweet berries and zesty lemon just work
- No extras needed: Everything’s probably already in your kitchen
- Kid-tested: My little one calls it “sunshine pie”
- Pretty on the plate: Looks fancy, but it’s not fussy
DTI Lemon Strawberry Pie – A Simple, Fresh Pie That Tastes Like Summer Memories
A sweet-tart summer pie with fresh strawberries, zesty lemon, and a flaky crust. This family-friendly dessert is quick, vibrant, and perfect for warm-weather gatherings.
- Total Time: 2 hours 40 minutes
- Yield: 1 pie (serves 8) 1x
Ingredients
2 cups fresh strawberries
1 cup sugar
2 tbsp cornstarch
1 tbsp lemon zest
2 tbsp lemon juice
1 prepared pie crust
1 egg white (for sealing)
2 tbsp cold butter
Instructions
1. Preheat the oven to 375°F.
2. Blind bake the pie crust for 15 minutes using pie weights.
3. In a bowl, whisk sugar, cornstarch, lemon zest, and lemon juice until smooth.
4. Let the crust cool slightly, then brush with egg white.
5. Pour lemon mixture into the crust and bake for another 10 minutes.
6. Top with fresh strawberries—arranged or scattered.
7. Dot with cold butter and chill for at least 2 hours before serving.
Notes
Use ripe but firm strawberries to keep shape.
Blind baking helps prevent soggy crust.
For more tang, add extra lemon zest.
Chill thoroughly before slicing for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 22
- Sodium: 120
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 2
- Cholesterol: 35
Ingredients for This Sweet and Tangy Dessert + Lina’s Kitchen Notes
Before we dive into the ingredients, a little tip: pick the ripest strawberries you can find. If they smell sweet, they’ll taste even better in the pie. And if lemons are in season, even better – the juice will be extra vibrant and the zest super fragrant.
Here’s what goes into it:
- 2 cups fresh strawberries
- 1 cup sugar
- 2 tbsp cornstarch
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 pie crust (grab one from the store or make your own)
- 1 egg white
- 2 tbsp cold butter
Lina’s Notes:
- Strawberries: Go for the firm ones-they hold their shape better. [alt text: fresh strawberries for lemon strawberry pie]
- Lemon zest & juice: Zest before juicing-it’s easier that way!
- Cornstarch: Helps your pie hold together. Don’t skip it.
- Crust: Use whatever you’ve got. I won’t judge.
- Butter: Just a couple dots makes everything better.
Step-by-Step Strawberry Pie Recipe (With Mom-Tested Tips)
- Preheat the oven to 375°F.
- Bake your crust with weights (or beans) for 15 minutes.
- Mix sugar, cornstarch, lemon zest, and juice in a bowl.
- Let the crust cool a bit, then brush it with egg white.
- Pour in your lemon mixture and bake for 10 more minutes.
- Add strawberries on top-messy is fine!
- Dot with cold butter and chill in the fridge for 2 hours.
Real-life tips from my kitchen:
- Blind baking saves the bottom from going soggy.
- Don’t rush the chill-it really needs the time to set.
- Glass dishes help you see when the crust is just right.
- Add more zest if you love that tangy kick-I always do.
How to Store It (And Lina’s Favorite Ways to Serve It)
Stash it right: Wrap it tight and keep in the fridge. It’s best within 2–3 days (but let’s be honest-it’ll be gone by tomorrow).
How we enjoy it:
- With whipped cream, because yes
- Dressed up with a mint leaf if you’re feeling fancy
- Or just straight from the fridge with a fork
Sometimes my kids sneak a slice for breakfast – no judgment here. You could even turn this into a fun baking moment with them. Let them arrange the strawberries on top. It won’t be perfect, but it’ll be cute.
When to Make This Pie
This pie is the kind that fits just about any moment. We’ve had it for:
- Backyard BBQs (it disappears fast)
- Birthdays when we didn’t want a traditional cake
- Rainy days when the oven felt like a cozy project
- Tuesdays. Because sometimes Tuesday needs pie
It also makes a thoughtful “just because” gift for a neighbor or friend. I’ve wrapped one up in foil and dropped it off more than once.
Health Benefits
This dessert isn’t just tasty-it sneaks in a little nutrition too. Strawberries bring in antioxidants and vitamin C, and lemons help with digestion and immune support. So hey, that second slice? Not such a guilty pleasure after all. Harvard source | Cleveland Clinic source
FAQ
How do you keep a strawberry pie from being runny?
Use cornstarch-it thickens everything up as it bakes. And don’t forget to chill it before slicing.
What’s the difference between lemon pie and lemon icebox pie?
Lemon pie is baked and a bit firmer. Lemon icebox pie is usually no-bake, set with cream and chilled.
How much is a whole strawberry pie at Eat’n Park?
Usually around $10–$14. But making your own? Way more satisfying.
What is the nutritional value of strawberry pie?
Roughly 250–300 calories per slice, depending on your crust and toppings. It’s lighter than most creamy pies.
What is the best thickener for pie filling?
Cornstarch wins here. It gives your filling that smooth, gel-like finish.
How do you keep the bottom of a fruit pie from getting soggy?
Blind bake your crust and brush it with egg white before adding the filling. It helps seal everything.
Conclusion
That’s the scoop on my go-to summer pie. No stress, just fresh flavor and good vibes. If you try it, tag me or send a pic-I love seeing how others make it their own. And if you’re craving more, check out my DTI Chocolate Delight, DTI Red Velvet Cake, or DTI Vanilla Cake, all dependable, tasty, and irresistible treats.
Because dessert should feel like a hug-not a chore. And this one? It delivers every time.
