Rustic Free-Form Strawberry Pie

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


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
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  • 1 sheet frozen puff pastry, thawed (12x12 inches)
  • 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 (I actually used icing sugar instead of flour), 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!

Recipe from Chatelaine


So delish!
What are you baking today?


  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. gorgeous! And I bet it tastes as good as it looks – thanks :)

  3. YUM!! Strawberry pie is my fave :)

  4. Yummy!

  5. 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!

  6. Gorgeous! Love Strawberries and love rustic tarts. So simple! Thanks for sharing!

  7. making me hungry before bed…look delicious! and simple is a very very good thing!

  8. This looks so delish – I am pinning this – thx

  9. Looks delicious! Looks BETTER than delicious, actually ….:)

  10. This looks sooo delicious! I want to eat a slice of that pie right now!! I would just LOVE to have you share this at my linky party going on right now!!

  11. Anonymous says:

    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!!

  12. 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.


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