Strawberry pie the easy way! This Strawberry Pot Pie uses store-bought puff pastry for topping, with lots of juicy strawberries underneath.
It’s a Summer weekend and if a BBQ is in your plans, I can’t think of an easier and more delicious ending to your meal than this Easy Strawberry Pot Pie!
There’s a reason you don’t see too many straight-up strawberry pies and that is because it can be quite difficult to contain all the lovely strawberry juices within a pie. That’s why a pot pie is the perfect solution! With only one easy, store-bought puff pastry crust on top, the berries and juices don’t need to be contained.
This one is so easy, it’s hardly a recipe. Consider it more like delicious inspiration :) Simply mix your berries with sugar and flour, spoon into a baking dish or dishes and top with thawed puff pastry. Bake and enjoy!
Ingredient Notes for Easy Strawberry Pot Pie
Strawberries: You’ll want to use fresh strawberries here, but this is a great way to use up slightly-past-their-prime strawberries, as the roasting means that won’t be noticed at all.
Flour: The flour is added as a thickener, but while it’s hard to contain all the strawberry juices, it’s also hard to really thicken them well. This bit of flour helps, but don’t expect a really thick filling.
Sugar: Adjust the added sugar slightly depending on the quality (sweetness) of your strawberries. Fresh field strawberries probably only need a cup of sugar. For store-bought strawberries, add a bit more, about 1 1/4 cups.
Cook’s Notes for Easy Strawberry Pot Pie
I baked mine in my favourite little 5-inch cast iron skillets, for small “for two” pies. The recipe will make 3 mini pies. You can also make this in one bigger skillet, a deep pie dish or any similar sized baking dish.
Cutting solid round tops for mini skillet is not the most efficient use of a sheet of puff pastry. I could only get two rounds from one sheet, with lots of waste. Rather than using a 2nd sheet of puff pastry for the 3rd round, simply chop the scraps from the first piece into random pieces and scatter the pieces over the top.
For the sake of your oven, you’ll definitely want to bake these on a baking sheet. To make clean-up even easier, line the baking sheet with aluminum foil to catch the drips, then you can simply remove and discard the foil after baking.
You can assemble these pot pies ahead and refrigerate. Allow a little extra baking time if they are cold from the fridge when they go in to the oven.
Too hot to bake? Pop these in cast iron skillets onto the BBQ. Place away from direct flame (top shelf) with the lid closed and the inside temperature at about 425F and let it cook up for 20-25 minutes.
Easy Strawberry Pot Pie
- 4 cups strawberries halved or quartered, if large
- 1 cup white sugar increase to 1 1/4 cups for less sweet berries
- 1/3 cup all purpose flour
- 1 1/2 Tbsp butter
- 1 sheet puff pastry thawed
- 1 large egg mixed with 1 tsp water, for brushing pastry before baking
- White, turbinado or coarse sugar, for topping before baking optional
- Preheat oven to 425F. Line a baking sheet with aluminum foil (for easy clean-up!). Set aside.
- Place baking pan or pans on prepared baking sheet (8 or 9-inch baking pan, deep pie dish, one 8-inch cast iron skillet or three 5-inch mini skillets.)
- In a large bowl, stir together the strawberries, sugar and flour. Spoon the berry mixture into baking pan or divide among several smaller pans. Top with butter (dividing between multiple pans, if using).
- For one large pan, lay sheet of puff pastry over-top. Cut several slits in the middle. For several smaller pans, either cut circles to fit top, or cut pastry into random pieces and lay randomly over-top. Brush top of pastry with egg/water mixture. Sprinkle with sugar, if desired.
- Bake in preheated oven for 22-25 minutes, or until strawberry mixture is bubbly and puff pastry is puffed and golden. Allow to cool 5-10 minutes before eating (filling is hot right out of the oven!)