If you love classic strawberry pie but want something that’s easier to serve and perfect for sharing, these strawberry pie bars are exactly what you’re looking for. They have a buttery vanilla bean homemade pie crust, a sweet and juicy fresh strawberry filling, and a beautiful lattice top that makes them just as impressive as they are delicious.
These bars are perfect for spring and summer gatherings, picnics, holidays, bake sales, or anytime fresh strawberries are in season. Slice them into squares for an easy handheld dessert that delivers all the flavor of homemade strawberry pie without the hassle of serving individual slices.
If you love summery desserts like this, be sure to try my raspberry cheesecake bars, fresh pear pie bars, and apple pie wontons.
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Why You’ll Love This Recipe
- Made with fresh strawberries
- Buttery homemade vanilla bean pie crust from scratch
- Beautiful lattice top for bakery-style presentation
- Easier to serve than traditional pie
- Perfect for parties, potlucks, and holidays
- Great make-ahead dessert
- Delicious warm or chilled
Key Ingredients
You’ll find the full ingredient list in the recipe card at the bottom of the post.
- Fresh Strawberries: Create a juicy, sweet filling that’s packed with fresh berry flavor.
- Butter: The key to a flaky, tender pie crust. Using it cold helps create those delicious buttery layers.
- Cornstarch: Thickens the strawberry juices so the filling sets up nicely rather than becoming runny.
- Vanilla Bean Paste: Adds a rich vanilla flavor and those little specks of vanilla that make the homemade crust extra special.
- Egg Wash: Gives the lattice crust a beautiful golden color and helps the coarse sugar stick for a bakery-style finish.
Variations
- Swap the Berries: Use your favorite berries for the filling, even mixed berries.
- Add Nuts: Sprinkle sliced almonds over the lattice before baking.
- Add Glaze: Drizzle a simple vanilla glaze over the bars after they cool.
- Other Fruits: Finely dice your favorite fruits to change the filling.
- Semi-Homemade: Use store-bought pie crust for an easy shortcut.
- Gluten-Free Pie Bars: Use your favorite gluten-free baking flour.
How to Make Strawberry Pie Bars
Step 1: Whisk the dry dough ingredients. Then, grate the cold butter into them. Mix until the mixture resembles coarse crumbs.
Step 2: Add the ice water and vanilla bean paste and mix until a dough forms. Knead until smooth.
Step 3: Divide the dough in half, shape into balls, wrap, and refrigerate for at least an hour.
Step 4: Roll out a dough ball until it fits in a lined 8×8-inch pan. Bake until golden. Then, remove from the oven and cool slightly.
Step 5: Toward the end of baking, mix the filling ingredients and let them sit for at least 10 minutes. Pour over the baked crust.
Step 6: Roll out the other dough ball and cut into strips.
Step 7: Create a lattice pattern on top of the filling with the strips.
Step 8: Brush with egg wash and bake until the crust is golden and the filling is bubbly. Cool completely, slice, and enjoy!
Expert Tips
- Use fresh, ripe strawberries for the best flavor.
- Keep the butter cold while making the pie crust.
- Chill the dough before rolling to make it easier to work with.
- Let the bars cool completely before slicing for cleaner squares.
- Line the baking dish with parchment paper for easy removal.
Strawberry Pie Bars FAQs
Yes, but fresh strawberries provide the best flavor and texture. If using frozen strawberries, thaw them completely and drain off any excess liquid before mixing them with the sugar and cornstarch.
Chilling the dough firms up the butter, making it easier to roll out and helping create a flaky, tender crust when baked.
Absolutely! Strawberry pie bars are a great make-ahead dessert. Bake them a day in advance, let them cool completely, then refrigerate until you’re ready to serve.
The bars are ready when the crust is golden brown, and the strawberry filling is bubbling through the lattice or vent openings.
Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be enjoyed chilled or brought to room temperature before serving.
Yes. Once the bars have cooled completely, wrap them individually or store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Strawberry Pie Bars are Perfect With:
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Strawberry Pie Bars
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon vanilla bean paste
- 1 cup butter, COLD, grated
- ½ cup ice water
Strawberry Filling
- 4 cups fresh strawberries, sliced
- ⅓ cup sugar
- 2 tablespoons cornstarch
Instructions
Pie Crust
- In a large bowl, whisk together the flour, sugar, and salt.
- Grate the butter into the flour mixture and use clean hands or a pastry cutter to combine together until crumbly.
- Add in ice water and vanilla bean paste, and mix until dough forms.
- Knead dough until smooth.
- Divide the dough in half and shape each half into a ball. Wrap in plastic wrap and let chill in the fridge for at least 1 hour.
- Preheat the oven to 350 degrees.
- Line an 8×8 baking dish with parchment paper.
- On a lightly floured surface, roll out one half of the dough to fit the 8×8 or a 7×11 baking dish.
- Place dough into the prepared dish and bake in the preheated oven for 30-35 minutes.
- Remove from the oven and let cool for a few minutes.
Strawberry Filling
- While the bottom crust bakes, make strawberry filling.
- In a large bowl, add strawberries, sugar, and cornstarch. Stir until well combined.
- Let sit for 10-15 minutes.
- Pour filling on top of the baked bottom crust.
- On a lightly floured surface, roll out the other half of the pie dough.
- Using a sharp knife or pizza cutter, cut 14-16 strips of dough.
- Lay half of the strips horizontally and fold back every other one, place a strip vertically and unfold the strips. Repeat the process weaving the dough over and under until complete.
- In a small bowl, whisk together egg and water.
- Brush mixture over lattice crust and sprinkle with coarse sugar.
- Bake in a preheated oven for 35-40 minutes or until the top crust is slightly golden.
- Allow to cool before cutting.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Keep the butter cold while making the pie crust.
- Chill the dough before rolling to make it easier to work with.
- Let the bars cool completely before slicing for cleaner squares.
- Line the baking dish with parchment paper for easy removal.
Nutrition
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