Double crusted strawberry pie {Giveaway}

I’m sharing this double crusted strawberry pie in advance of Pi(e) Day on 3/14. This pie features my favorite fruit – strawberries!

double crusted strawberry pie

I’m not sure if it’s just me, but I often feel insecure or inadequate after seeing other food bloggers post stuff online. They have gorgeous photography, well-written posts, and high-functioning websites. One other area where I don’t feel like I’m up to par is having timely posts. For example, countless bloggers will have chocolate recipes around Valentine’s Day. They’ll have pumpkin posts during the fall or share king cakes for Mardi Gras.

double crusted strawberry pie

Me on the other hand – well, I just bake random stuff year-round so my posts aren’t always relevant with the season.

Today, however, I am sharing this double crusted strawberry pie recipe in advance for Pi(e) Day on March 14.

double crusted strawberry pie

This pie turned out wonderfully. In fact, both my daughter and husband said that this was one of the best pies I’ve made to date. And my husband is normally an apple pie fan. Yes!

And NO, I did not hand-carve out the crust design for the pie. Instead, I used a beautiful embossed rolling pin from my friends at Embossed Co. Their rolling pins are made from 100% high-grade solid beech wood and are food-safe and free of BPA or any other toxic substances. And if pie-baking isn’t your thing, you could absolutely use the rolling pin on cakes (fondant), cookies, and non-food items like clay or pottery.

double crusted strawberry pie

Yes, I probably should have used more pressure on the embossed rolling pin but honestly, I like the subtle design. The pin itself is a work of art, and I wish I could display it around my kitchen all year long (I don’t have the space).

And guess what? My friends at Embossed Co. want to give one lucky Eva Bakes reader a free embossed rolling pin! Simply enter the sweepstakes below. Please be patient, as the widget might be slow to load.

double crusted strawberry pie

Good luck!

Disclaimer: I was given a complimentary embossed rolling pin in exchange for this post. As always, all thoughts and opinions are 100% my own.

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double crusted strawberry pie
Print Recipe
5 from 4 votes

Double crusted strawberry pie

A beautiful strawberry pie with hints of cinnamon
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Pies
Servings: 8
Author: Eva Bakes


Pie crust

  • 2 and ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter cold, and cut into pieces
  • ⅓ to ⅔ cup ice water


  • ¼ cup plus 1 Tablespoon granulated sugar divided
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • 4 cups fresh strawberries rinsed, hulled and sliced
  • 2 Tablespoons milk


Make the pie crust

  • In a large bowl, combine the flour and salt. With a pastry cutter or two forks, cut in the butter until pea-sized clumps form. Gradually drizzle in the ice water until the dough comes together.
  • Divide dough into two. Shape each half into a flat circle and wrap with plastic wrap. Chill in the refrigerator for at least 1 hour or overnight.
  • Take one of the dough circles and roll to a large circle, enough to cover the bottom and sides of a standard pie plate. Leave a ½ inch overhang at the top. Place this back in the refrigerator until ready to bake.

Make the filling

  • Preheat your oven to 425°F.
  • In a large bowl, mix together ¼ cup of the granulated sugar, brown sugar, flour, and cinnamon. Add the strawberries and toss so they are evenly coated with the sugar mixture. Transfer the filling into the prepared pie crust.
  • Roll out the other circle of pie dough so it's large enough to cover the top fo the pie pan. If desired, use an embossed rolling pin to make a decorative design. Place over the top of the filling and trim the overhang to about ½ inch. Pinch the top and bottom crusts together and flute the edges.
  • Cut slits on top of the crust and brush with milk. Sprinkle the remaining sugar on top.
  • Bake in your preheated oven for 30-40 minutes or until the crust is golden brown and the filling is bubbling. If needed, you can cover the crust during the last 20 minutes or so of baking to prevent the crust from over browning.
  • Allow the pie to cool before serving.


Leftover pie should be stored, covered, in the refrigerator and will keep for several days.
Source: Taste of Home


  1. Susan Christy
    March 1, 2020 / 7:46 pm

    Love the snowflakes!!

  2. Leela
    March 3, 2020 / 3:27 am

    I love the snowflakes rolling pin.

  3. Tim
    March 3, 2020 / 5:10 pm

    5 stars
    My favorite is the paw print design.My wife sends baked goods out as gifts and I don’t think we have any close friends and family that do not have pets, so this design would be popular.

  4. bn100
    March 5, 2020 / 11:46 pm


  5. NANCY
    March 7, 2020 / 3:36 pm

    5 stars
    OMG…this is my favorite kind of pie. Love that there’s no rhubarb filler. For me, that kills the vibrant taste of the strawberries. Love this recipe! The rolling pin is beautiful. I like the design that you’re using in the pictures. Thanks for the chance.

  6. Deb K
    March 7, 2020 / 10:44 pm

    5 stars
    I love the Paw Print!

  7. Cassandra D
    March 7, 2020 / 11:32 pm

    5 stars
    I like the snowflakes design the most.

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