Puff Pastry Strawberry Pie

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Welcome to a recipe that perfectly captures the essence of summer: a stunning Puff Pastry Strawberry Pie! This dessert is all about simplicity and flavor, combining a buttery, flaky crust with the natural sweetness of fresh strawberries. Using store-bought puff pastry makes this elegant treat incredibly easy to prepare, leaving you more time to enjoy the sunny days. Whether you're hosting a garden party or simply craving a sweet, fruity dessert, this pie is sure to impress with its beautiful presentation and delicious taste.

A whole puff pastry strawberry pie with a jelly topping, sliced to show the fresh berries inside.

Puff Pastry Strawberry Pie

Cooking: 2 hours, 30 minutes
Quantity: 5 Servings
Per serving
Calories: 198 kcal
Proteins: 5 g
Fats: 8 g
Carbohydrates: 27 g

Puff Pastry Strawberry Pie Ingredients

  • 200 g yeast-free puff pastry
  • 350 g strawberries
  • 50 g sugar
  • 1 tablespoon starch
  • 1 tablespoon gelatin
  • 100 ml water
  • 1 egg
  • 1 tablespoon milk
  • vanilla to taste

How to Make a Puff Pastry Strawberry Pie

A bowl of freshly chopped strawberries, with some larger berries cut in half for decoration.

Cut 10-12 large strawberries in half. Hull and finely chop the remaining strawberries.

Adding a spoonful of white sugar to a bowl of chopped fresh strawberries.

Add granulated sugar to the chopped strawberries.

Adding a spoonful of starch to the bowl of strawberries and sugar.

Sprinkle in the starch.


Prepare the strawberries. You will need some whole, beautiful berries for decoration; the rest can be overripe or even slightly bruised. Cut 10-12 large berries in half. Hull and finely chop the remaining strawberries.

Add granulated sugar to the chopped strawberries. You can decide how much sugar to add. You can also replace the sugar with honey or use any other sweetener.

Sprinkle in the starch. Any type of starch will work – rice, corn, or potato starch.

A small bowl with powdered gelatin being soaked in cold water.

Pour cold water over the powdered gelatin.

Pour cold water over the powdered gelatin. Let it sit for 20-30 minutes to allow the gelatin to bloom.

Using an immersion blender to puree a mixture of strawberries, sugar, and starch in a bowl.

Blend the berries with sugar and starch using an immersion blender.

A sheet of ready-made puff pastry unrolled on a floured surface.

Unroll the puff pastry sheet and let it rest at room temperature for 30-60 minutes.

Pressing a sheet of puff pastry into a shaped baking pan and trimming the edges.

Place the dough in the pan, pressing down the edges. Trim the excess dough from the sides of the pan.


Blend the berries with sugar and starch using an immersion blender. Pour the mixture into a saucepan. Heat the mixture over medium heat until it boils, then cook for 1-2 minutes. Remove the saucepan from the heat, add the bloomed gelatin, and stir thoroughly. Keep the filling in a warm place to prevent the gelatin from setting.

Take the yeast-free puff pastry out of the freezer in advance. Unroll the pastry sheet and let it rest at room temperature for 30-60 minutes.

Lightly flour your work surface. Roll out the dough slightly. Take a shaped baking pan about 18 centimeters (7 inches) in diameter. Place the dough in the pan, pressing it against the sides. Trim any excess dough from the edges of the pan.

Docking the puff pastry base in a baking pan with a fork.

Prick the bottom of the puff pastry pie frequently with a fork to prevent bubbles from forming.

Prick the bottom of the puff pastry pie frequently with a fork to prevent bubbles from forming.

Brushing the raw puff pastry crust in a pan with an egg wash using a silicone brush.

Brush the dough—bottom, sides, and rim—with a silicone or pastry brush.

A golden-brown, baked puff pastry crust fresh out of the oven in its baking pan.

Bake the pie crust for 20-22 minutes until golden brown.

Placing halved fresh strawberries, cut-side down, onto the baked puff pastry crust.

Arrange the strawberry halves on the baked puff pastry crust.


Whisk the chicken egg with milk. Brush the dough—bottom, sides, and rim—using a silicone or pastry brush.

Preheat the oven to 210°C (410°F). Bake the pie crust for 20-22 minutes until golden brown. The pastry will puff up and rise in the oven. When you take the pan out of the oven, simply press the center down with your hand.

Arrange the strawberry halves on the baked puff pastry crust. Place the berries cut-side down, filling the entire pan snugly.

Pouring the liquid strawberry and gelatin filling over the arranged strawberry halves in the pie crust.

Pour the gelatin filling over the berries.

Pour the gelatin filling over the berries. Shake the pan gently to allow the thick filling to flow between the berries and fill all the gaps.

The finished puff pastry strawberry pie, with a glossy red topping, ready to be chilled.

Leave in a cold place for 2-3 hours for the gelatin to set; combined with the starch, this time is sufficient.

Place the puff pastry strawberry pie in the refrigerator. Let it chill for 2-3 hours for the gelatin to set; combined with the starch, this amount of time is sufficient. Once set, the pie can be easily sliced into portions.

And there you have it – a beautiful and delicious Puff Pastry Strawberry Pie, ready to be the star of your dessert table! This pie is best served chilled, allowing the flavors to meld and the filling to set perfectly. For an extra touch of indulgence, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. We hope you enjoy making and sharing this simple yet elegant summer treat. It's a wonderful way to celebrate the season's bounty!