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Rustic Free-Form Strawberry Pie

This Rustic Free-Form Strawberry Pie is the easiest dessert to prepare!  Made with a pre-made puff pastry crust and a simple fresh strawberry filling.

Ok, this pie is so easy to make it should be illegal. I almost feel guilty even putting the recipe up, but I’m all for keeping things simple. And if it can be simple and delicious, it’s a win-win!

Let’s just say there is none left. Actually there is one piece that I tucked away for my bestie who is coming over for coffee this morning! But I practically had to threaten my family with torture if they touched it.

Rustic Free-Form Strawberry Pie {A Pretty Life}

Anyway, this is a super easy, super delicious dessert! It would be fabulous for entertaining because it’s beautiful and it looks like you spent all day making it. And it’s perfect for all those in-season strawberries!



Rustic Free-Form Strawberry Pie

This Rustic Free-Form Strawberry Pie is the easiest dessert to prepare!  Made with a pre-made puff pastry crust and a simple fresh strawberry filling.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 - 8 servings 1x


  • 112 x 12 inch sheet frozen puff pastry (thawed)
  • 5 cups strawberries
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 egg
  • 1 tbsp water
  • extra sugar
  • 2 tbsp apricot jelly for glazing


  1. Preheat your oven to 475 degrees.
  2. Line a cookie sheet with a piece of parchment paper.
  3. Lightly flour the parchment paper, then roll out the puff pastry to loosely form a circle shape. It doesn’t have to be perfect, this is a rustic pie remember! Set aside.
  4. Cut up the strawberries, either in halves or thirds.
  5. Place the strawberries in a bowl, and mix them with the sugar and cornstarch.
  6. Pile the strawberries onto the centre of the pastry.
  7. Fold the edges of the pastry over to cover the outer edge of the fruit pile. Overlap as needed.
  8. In a separate bowl, mix together the egg and 1 tbsp of water. Then using this mixture, brush the pastry.
  9. Sprinkle the extra sugar on to the pastry.
  10. Place the pie into the oven, then immediately turn down the heat to 375 degrees.
  11. Bake for 40 minutes, until the pastry is golden brown.
  12. When the pie is done baking, remove it from the oven, and now it is time to add the glaze.
  13. Heat up the apricot jam for about 30 seconds in the microwave, then brush it onto the pie.
  14. Let your pie sit for a while before serving.
  15. Serve with ice cream or whipping cream!

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Recipe adapted from Chatelaine

So delish!

What are you baking today?

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  1. The first thing I look for when spying a recipe I want to try with my daughter is, will I have to make a homemade crust? (the dreaded cold water and butter is always my undoing). Yea! Excited to share this with our son that has been gone for his first week long sleep-away camp. He is a strawberry fiend. I have everything in my kitchen except the strawberries and jelly – but I can pick those up at the farmer’s market tomorrow am.

    xoxo mcihele

  2. This looks soo good, Jo-Anna! Your pictures are always gorgeous. I can’t believe how easy it is to make. I will be trying this for sure. I bet a peach one would be really good too, or raspberry peach or a berry mix. Oh the fruit combinations are endless. Thanks for sharing!

  3. Hi Jo-Anna! I took a baking class when one of my sons was getting his degree in Culinary Arts and the instructor taught us to use a food processor to make pie dough. It is soooo easy and fool proof that I haven’t done it any other way since (12 yrs now!) Simply put all the dry ingredients in the bowl part with the lower blade and whirl for a couple of seconds. Add the shortening, butter, or whatever fat the recipe calls for and whirl again for a few seconds so it’s evenly distributed through the flour. THEN have your ice cold water ready and drop it in through the top with the low setting whirling the blade. The dough will form a ball in seconds – you put in ONLY as much water as it takes to form the ball – if it’s still dry and crumbly add bits more until the ball forms. The heat from the blade whirling will affect the dough temp so the only trick is to be ready and move quickly as you add the ice water so it doesn’t heat up. You can chill it for a bit after if you want – it’s the cold fat melting with the heat of the oven that makes a flaky pie crust I’m told. This truly is easy as falling off a log!!

  4. Hmmmm, delish and beautiful too! Just saw this on FB and thought I’d stop over. Glad to have found your blog ~ I’m a new follower.

  5. Im usually the one to always make my own homemade pie crusts ( I usually use the food processor as another reader commented) but sometimes, I just dont have the time or energy ! I have a very long commute and I hate having to wait until the weekends to bake something fun.

    I will be giving this a try tonight since Ive recently found a great source for frozen, premade, all natural puff pastry. I of course stocked up and bought a few boxes for my freezer. I pulled a box out to thaw yesterday and was hoping to find a simple recipe I could try after my 11 hour work day. This looks like it would do the trick ! I just bought strawberries from the farmers market and I have a bunch of Guava jelly and strawberry jam I made earlier this year just waiting to be used.

    I think i will try this with the Guava jelly as the glaze and maybe throw in some homemade strawberry jam in with the strawberries instead of the sugar. Cant wait to try this when I get home. Thanks for sharing !